Yield: 1 servings
|3 tablespoons||Olive oil|
|4 \N||Scallions; minced|
|2 pounds||Ripe firm tomatoes|
|½ teaspoon||Salt; (or to taste)|
|\N \N||Freshly ground black pepper|
Preparation time: 10 minutes Yield: 4 to 6 servings Here is a minimalist recipe for enhancing the natural brilliance of vine-ripened tomatoes. It calls for dressing them with a small amount of warmed, scallion-infused olive oil, then finishing the dish with a little salt and pepper. Rather than overshadowing the flavor of the tomatoes, this treatment augments it beautifully.
* Simplest Tomato Salad tastes best if eaten shortly after it is assembled.
* I like it at room temperature.
1) Heat the olive oil in a small skillet over medium heat. Add the scallions, and saut for about 5 to 8 minutes, or until the scallions are completely wilted. Set aside to cool for about 5 minutes.
2) Meanwhile, cut the tomatoes in half; squeeze out and discard the seeds.
Cut the tomatoes into bite-sized chunks, and place them in a medium-sized glass or ceramic bowl.
3) Pour the scallions and oil over the tomatoes, and sprinkle on a little salt and a fair amount of black pepper. Stir gently and serve right away at room temperature, or cover tightly and chill.
Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven." Converted by MM_Buster v2.0l.