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Tomato Salad

By on August 21, 2019
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I wait all year for a cool, luscious tomato on a hot day. In August and September, I enjoy fresh local tomatoes 24/7 while they are in season. When you’re entertaining in the summer, this is an absolute must-do. It doesn’t take more than salt to make these beauties shine, so celebrate your farmer for making this deliciousness possible!

2 pounds assorted ripe tomatoes (gorgeous ones of any size)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon high-quality balsamic vinegar
1 tablespoon red wine vinegar

Slice any large tomatoes into rounds, smaller tomatoes into quarters, and cherry tomatoes in half. Arrange the sliced tomatoes on a platter. Sprinkle them with the salt and pepper. Drizzle them first with the olive oil, then with the balsamic and red wine vinegars.

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Excerpted from “No Crumbs Left” by Teri Turner. Copyright © 2019 by Teri Turner LLC. Published by Penguin and imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.