Simplest tomato salad

Yield: 1 servings

Measure Ingredient
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. 2/99

Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven." Converted by MM_Buster v2.0l.

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