The Ultimate Tomato Salad
This salad is why I grow tomatoes.It is in the Italian tradition of first-rate ingredients, minimally processed.As the song goes, there are just two things that money can’t buy: true love and homegrown tomatoes.Do it in July and August when tomatoes are at their sweetest.If this could be done properly with store tomatoes, I wouldn’t bother to grow them.
Salate de Pomodoro (a course or a luncheon for two)
2 or 3 perfectly ripe homegrown tomatoes (not plum tomatoes).
Chopped fresh herbs: mint, oregano, basil or dried oregano.
Wine vinegar, tarragon vinegar preferred.
Good, fruity, olive oil.
Kosher or coarse sea salt.
A pepper mill loaded with Sarawak or Tellicherry peppercorns.
½ medium cucumber, peeled, seeded (optional).
crusty pane or baguette.
the tomatoes thickly, pitch the end pieces, and cut into a large dice.Place
in a bowl.If using cucumber, cut
into a large dice and add to the bowl.Add
the herbs, 2 tbsp of vinegar, and a pinch of salt.Toss.Add
a ¼ cup of olive oil and toss again.Add
a good grinding of pepper.
to a glass or crystal bowl to show off the beauty of this mixture.Serve
in small bowls making sure everyone gets a share of the juices.The
warm bread is used to sop up the juices.
Pour a southern Italian wine, such as a primitivo.