Heirloom Tomato Salad With Two Vinegars
This colorful and flavorful heirloom tomato salad is a celebration of seasonal produce. Tossed with a combination of fresh herbs, vinegars, and olive oil, each bite bursts with sweet, tangy, and herbaceous notes. Served with crusty bread to soak up the delicious juices, this dish is perfect for a light and refreshing summer meal.
— Constant Cookbook
Ingredients
- 6 to 8 very ripe heirloom tomatoes, in a variety of sizes, shapes and colors
- 1/4 to 1/2 tsp. sugar
- Salt, to taste
- 2 green onions, both white and light green portions, chopped
- 2 garlic cloves, minced (optional)
- 2 tsp. minced fresh oregano, or to taste
- Balsamic vinegar, to taste
- Sherry vinegar or white wine vinegar, to taste
- 3 to 5 Tbs. extra-virgin olive oil
- Country-style bread for serving
Instructions
- Slice the tomatoes, capturing their juices. Layer the tomatoes on a platter, sprinkling them with the sugar, salt, green onions, garlic, oregano and the captured juices as you arrange them.
- Drizzle lightly with balsamic vinegar and sherry vinegar and then drizzle generously with the olive oil. Let stand at room temperature until ready to serve, up to 2 hours. Serve with bread for sopping up the juices. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
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