“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”.Lewis Grizzard
A recipe from Irma Rombauer’s Joy of Cooking 1974 called French Tomato Salad has been the inspiration for a a flavorful addition to my catered salad bars. The recipe calls for six thinly sliced tomatoes arranged overlapping on a serving plate and poured over with a French (vinaigrette) dressing and sprinkled with minced shallots or thinly sliced green onions.
Also taking inspiration from the 1950s Italian Caprese Salad consisting of sliced tomatoes, sliced mozzarella cheese (made with buffalo milk if you want to be authentic), fresh basil and olive oil (Americans often add a little balsamic vinegar as well to give the salad some zip), I have created a hybrid version of these two recipes that is colorful and packed with flavor. I call it Summer Tomato Salad (with or without mozzarella cheese). During late summer when fresh tomatoes are at their peak, I serve this salad often and I sometimes even make a light meal of it for myself (recipe below). Enjoy!
Summer Tomato Salad
- 3 – 4 fresh medium-size tomatoes, sliced
- 1/2 medium sweet onion, finely chopped
- 1/2 cup small fresh basil leaves or more as needed
- Optional: 1 lb fresh mozzarella, sliced (my favorite)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp salt
- 1/4 tsp black pepper or to taste
- 1 small garlic clove, minced
- Thinly slice tomatoes and arrange overlapping in shallow serving dish. Carefully insert a basil leaf in between each of the tomato slices. (If using, insert a slice of mozzarella in between each of the tomato slices then insert a basil leaf between each tomato and cheese slice). Sprinkle finely chopped sweet onion over tomatoes.
- In a small shaker jar, combine dressing ingredients, shake well and pour over vegetables (and mozzarella). Refrigerate salad for at least two hours to blend flavors. Serve cold.
Recipe Compliments of Cookbooklady.com