Tomato Salad Redux

If I see one more tomato, basil and mozzarella salad I’ll slash my wrists.

Put down the mozzarella and BACK AWAY

Slight overstatement of course (I’ll probably only try to slash the chef’s wrists 😉  but just to be on the safe side,  this week we’re sharing a simple tomato salad recipe with TEN variations.  And, to save you from mozzarella hell, not one includes it!
 
The basic recipe is pretty, well, basic.  I know some people peel their tomatoes but please don’t bother with that.  Just use the best tomatoes you can find, core them, then slice them equator to equator (versus pole to pole) in about 1/2 ” slices. 

Drizzle your sliced tomatoes with a little extra-virgin olive oil and add a sprinkling of kosher salt and freshly ground black pepper. Be sure to have plenty of good, crusty bread on hand to soak up the delicious juices that gather on the plate.  And, most important of all, serve it with a great wine – First Vine has some delicious suggestions in our wines that pair well with salads category !

Basic Recipe

  • 4 large tomatoes, sliced
  • extra-virgin olive oil
  • coarse salt and black pepper in a mill

Arrange the sliced tomatoes on 1 large or 4 individual plates. Drizzle with olive oil, and season with salt and pepper. Let the salad rest for 10 or 15 minutes so that the flavors can mingle, but be sure to serve it within an hour of preparation.

Variations

Italian Parsley & Garlic: Sprinkle 2 or 3 cloves of crushed and minced garlic and 3 tablespoons of minced fresh Italian parsley over the tomatoes before adding the olive oil.

Tomatoes with Shaved Parmesan and Garlic: Sprinkle 2 cloves of crushed and minced garlic over the tomatoes before adding the olive oil. Using a vegetable peeler, make 15 to 20 curls of Parmesan cheese and scatter them over the tomatoes.

Feta Cheese & Fresh Oregano : Crumble about 4 ounces of feta cheese over the tomatoes before adding the olive oil.  Scatter about 1/4 cup fresh oregano leaves over the surface of the salad.

Onions & Cucumbers: Cut 2 medium or 1 large cucumber into very thin slices and tuck them in between slices of tomatoes. Cut 1 medium-sized red or sweet onion into thin rounds and tuck them here and there between the tomatoes and cucumbers.

Onions, Cucumbers & Watermelon: Cut 2 medium or 1 large cucumber into very thin slices and tuck them in between slices of tomatoes. Cut 1 medium-sized red or sweet onion into thin rounds and tuck them here and there between the tomatoes and cucumbers.  Add the olive oil then scatter about a cup of seeded diced watermelon over the surface of the salad.

Lemons: Slice 1 lemon very thinly and tuck the slices here and there in between the slices of tomato before adding the olive oil.

Lemons, Avocado, and Cilantro: Cut 1 lemon into very thin slices and tuck them here and there between the slices of tomato. Cut  2 ripe avocadoes into thin slices and tuck them in with the lemons before adding the olive oil. Add the olive oil, salt, and pepper, and then sprinkle 1/2 cup fresh cilantro leaves over the salad.

Tuna & Lemon: Drain a 6 1/2-ounce can of imported tuna and scatter the tuna over the tomatoes before adding the olive oil. Add 2 or 3 cloves of crushed and minced garlic. Drizzle with the olive oil and squeeze the juice of 1/2 lemon over the salad before adding salt and pepper.

Anchovies, Onions, and Olives: Peel a medium-sized sweet red onion and slice it into 1/8-inch rounds. Add the onion slices randomly on top of the tomatoes and then drape 6 to 8 canned anchovy fillets, cut in half, over the onions and tomatoes. Cut the anchovy fillets in half and drape them over the vegetables. Scatter 3/4 cup pitted Kalamata, Nicoise, or salt-cured olives over the salad, and then add the olive oil, salt, and pepper.

Goat cheese, Onions, and Olives: Peel a medium-sized sweet red onion and slice it into 1/8-inch rounds. Add the onion slices randomly on top of the tomatoes and then crumble about 4 ounces of goat cheese over the tomatoes.   Scatter 3/4 cup pitted Kalamata, Nicoise, or salt-cured olives over the salad, and then add the olive oil, salt, and pepper.

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This entry was posted in Dare Wenzler, Inexpensive Wine. Bookmark the permalink.

7 Responses to Tomato Salad Redux

  1. Barbara (King) says:

    Love it!

  2. Pingback: Tomato Salad Redux « Vine Art … from the palate of first vine wine … | ClubEvoo

  3. Pingback: A travelogue for a busy week « Vine Art … from the palate of first vine wine online

  4. Sue says:

    Fantastic ideas. And I’m with you about the tomato and mozzarella salad. Maybe between two slices of excellent bread, melted in a panini maker, but as a salad, the texture is so much the same that it’s booooorrring.

  5. Pingback: Canine tomatoes « Vine Art … from the palate of first vine wine online

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