Side Pannel
Sliced Tomato Salad with Ten Variations Pt 1
Sliced Tomato Salad with Ten Variations Pt 1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Tomatoes, Salads
Ingredients List
- --------------------------------BASIC RECIPE--------------------------------
- 4 lg Toamtoes; sliced
- Extra-virgin olive oil
- Kosher salt
- Fresh ground black pepper
Directions
A recipe for this style of salad is not really necessary; you just need to
keep a few simple rules in mind. First of all, choose 2 medium or 1 large
tomato per person, more if the salad will be the main part of the meal.
Many chefs consider it essential that you peel the tomato, but I don't make
this a hard and fast rule. When I am making a simple tomato salad for
myself, I don't peel the tomatoes. Nor do I peel a bushel of tomatoes when
I'm serving a group of a 100 if the tomatoes are of the best quality.
Thicker-skinned tomatoes have been developed for commercial reasons, for
the ease of storage and shipping, and these should be peeled (actually,
they should not be used at all). Salads starring unpeeled tomatoes offer up
summer's simplest, rustic pleasures; but if your tastes are more refined,
feel free to peel them.
Next, you must slice the tomato through its equator not through its poles -
~- that is horizontally, not vertically. You are making slices, not wedges.
If you look at a tomato as a tiny globe, its blossom end is the south pole,
the stem end the north pole. Its fat middle is the center, its equator. Cut
the tomato in 1/4-inch slices parallel with the equator. Discard the pole
ends and arrange the thick slices on a plate or platter.
Drizzle your sliced tomatoes with a little extra-virgin olive oil and add a
sprinkling of kosher salt and a freshly ground black pepper. Be sure to
have plenty of good, crusty bread on hand to soak up the delicious juices
that gather on the plate. And, finally, vary the color and variety of the
tomatoes in each salad for a more visually striking and more delicious
effect.
Basic Recipe:
Arrange the sliced tomatoes on 1 large or 4 individual plates. Drizzle with
olive oil, and season with salt and pepper. Let the salad rest for 10 or 15
minutes so that the flavors can mingle, but be sure to serve it within an
hour of preparation.
Variations:
Italian Parsley & Garlic: Sprinkle 2 or 3 cloves of crushed and minced
garlic and 3 tablespoons of minced fresh Italian parsley over the tomatoes
before adding the olive oil.
Italian Parsley, Garlic, & Grated Cheese: Sprinkle 2 or 3 cloves of crushed
and minced garlic, 3 tablespoons of minced fresh Italian parsley over the
tomatoes before adding the olive oil. Scatter 2 ounces of grated hard
cheese (Dry Jack, Parmigiano, Romano, or aged Asiago) over the tomatoes
after the olive oil has been added.
Tomatoes with Shaved Parmegiano and Garlic: Sprinkle 2 cloves of crushed
and minced garlic over the tomatoes before adding the olive oil. Using a
vegetable peeler, make 15 to 20 curls of imported Parmigiano cheese and
scatter them over the tomatoes.
Mozzarella Fresca & Fresh Basil: Tuck 8 slices (about 4 ounces) of
mozzarella fresca here and there between the slices of tomato before adding
the olive oil. Cut 10 to 12 leaves of fresh basil into very thin,
lengthwise strips and scatter them over the surface of the salad.
Peppers & Cucumbers: Before adding the olive oil, scatter 2 or 3 cloves of
crushed and minced garlic over the tomatoes. Cut 2 medium or 1 large lemon
cucumber into very thin slices and tuck them in between slices of tomatoes.
Cut 1 medium-sized, medium-hot pepper, such as a pasilla, into thin rounds
and tuck them here and there between the tomatoes and cucumbers.
Lemons: Slice 1 lemon (Meyer's, if available) very thinly and tuck the
slices here and there in between the slices of tomato before adding the
olive oil.
continued in part 2
keep a few simple rules in mind. First of all, choose 2 medium or 1 large
tomato per person, more if the salad will be the main part of the meal.
Many chefs consider it essential that you peel the tomato, but I don't make
this a hard and fast rule. When I am making a simple tomato salad for
myself, I don't peel the tomatoes. Nor do I peel a bushel of tomatoes when
I'm serving a group of a 100 if the tomatoes are of the best quality.
Thicker-skinned tomatoes have been developed for commercial reasons, for
the ease of storage and shipping, and these should be peeled (actually,
they should not be used at all). Salads starring unpeeled tomatoes offer up
summer's simplest, rustic pleasures; but if your tastes are more refined,
feel free to peel them.
Next, you must slice the tomato through its equator not through its poles -
~- that is horizontally, not vertically. You are making slices, not wedges.
If you look at a tomato as a tiny globe, its blossom end is the south pole,
the stem end the north pole. Its fat middle is the center, its equator. Cut
the tomato in 1/4-inch slices parallel with the equator. Discard the pole
ends and arrange the thick slices on a plate or platter.
Drizzle your sliced tomatoes with a little extra-virgin olive oil and add a
sprinkling of kosher salt and a freshly ground black pepper. Be sure to
have plenty of good, crusty bread on hand to soak up the delicious juices
that gather on the plate. And, finally, vary the color and variety of the
tomatoes in each salad for a more visually striking and more delicious
effect.
Basic Recipe:
Arrange the sliced tomatoes on 1 large or 4 individual plates. Drizzle with
olive oil, and season with salt and pepper. Let the salad rest for 10 or 15
minutes so that the flavors can mingle, but be sure to serve it within an
hour of preparation.
Variations:
Italian Parsley & Garlic: Sprinkle 2 or 3 cloves of crushed and minced
garlic and 3 tablespoons of minced fresh Italian parsley over the tomatoes
before adding the olive oil.
Italian Parsley, Garlic, & Grated Cheese: Sprinkle 2 or 3 cloves of crushed
and minced garlic, 3 tablespoons of minced fresh Italian parsley over the
tomatoes before adding the olive oil. Scatter 2 ounces of grated hard
cheese (Dry Jack, Parmigiano, Romano, or aged Asiago) over the tomatoes
after the olive oil has been added.
Tomatoes with Shaved Parmegiano and Garlic: Sprinkle 2 cloves of crushed
and minced garlic over the tomatoes before adding the olive oil. Using a
vegetable peeler, make 15 to 20 curls of imported Parmigiano cheese and
scatter them over the tomatoes.
Mozzarella Fresca & Fresh Basil: Tuck 8 slices (about 4 ounces) of
mozzarella fresca here and there between the slices of tomato before adding
the olive oil. Cut 10 to 12 leaves of fresh basil into very thin,
lengthwise strips and scatter them over the surface of the salad.
Peppers & Cucumbers: Before adding the olive oil, scatter 2 or 3 cloves of
crushed and minced garlic over the tomatoes. Cut 2 medium or 1 large lemon
cucumber into very thin slices and tuck them in between slices of tomatoes.
Cut 1 medium-sized, medium-hot pepper, such as a pasilla, into thin rounds
and tuck them here and there between the tomatoes and cucumbers.
Lemons: Slice 1 lemon (Meyer's, if available) very thinly and tuck the
slices here and there in between the slices of tomato before adding the
olive oil.
continued in part 2
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