Tomato Salad
Makes 4 to 6 servings
Made with wedges of peak summer tomatoes, minced garlic, and fresh herbs, this salad creates a savory, juicy sugo for which hunks of crusty bread on the side are mandatory to soak up the juices. For many years in America, fresh tomatoes were thought to be a dangerous food that caused various ills. The Italians arriving between 1880 and 1920 held no such superstition against fresh tomatoes, though, having already been introduced to them in Italy by the ruling Spanish Bourbons.
INGREDIENTS
- 4 to 6 ripe medium tomatoes (3 to 5 ounces/85 to 140 g each), peeled (see Aspetta)
- 1 teaspoon kosher salt
- 1 small red onion, thinly sliced lengthwise (½ cup/110 g)
- ¼ cup (15 g) chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 3 to 4 torn fresh basil leaves
- Leaves from 2 sprigs fresh thyme, chopped
- Leaves from 1 sprig fresh oregano, chopped
- 3 tablespoons extra virgin olive oil
DIRECTIONS
- Cut out the cores of the tomatoes, slice the tomatoes into thin wedges, and place in a medium bowl, along with all the juices. Stir in the salt. Add the onions, parsley, garlic, basil, thyme, oregano, and olive oil and stir gently until well combined. Adjust the salt to taste. Cover and chill until ready to serve, at least 30 minutes.
- Serve the chilled salad in individual bowls.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Peeling tomatoes easily: Bring a large pot of water to a boil. Add the tomatoes and blanch for 10 seconds, then pull them out with a slotted spoon and immediately place in a bowl of ice water to cool for a few seconds. Remove from the ice water; the skin should easily peel off using your fingers or a paring knife.
