TOMATO SALAD
6 to 8 servings
For those determined to make this out of season, please read About Tomatoes for tips on choosing and serving tomatoes in the winter. To make this a Caprese Salad, layer 12 ounces fresh mozzarella, cut into ¼-inch-thick slices, between the tomatoes. Shower with chopped basil, drizzle with extra-virgin olive oil and balsamic vinegar to taste, and sprinkle with salt and pepper.
Arrange, overlapping, around a chilled platter:
- 6 large tomatoes, cut into ½-inch-thick slices or wedges
If desired, alternate with the tomato slices:
- (1 red, Bermuda, or Vidalia onion, very thinly sliced)
Drizzle over the tomatoes:
- ½ cup extra-virgin olive oil and a splash of balsamic vinegar, or Vinaigrette
Sprinkle with:
- ¼ to ½ cup chopped parsley, summer savory, tarragon, basil, or a combination
- Salt and black pepper to taste
Do not chill; serve at room temperature.