Heirloom tomato salad
Serves 4 to 6
While a tomato used to mean one thing—a red, round, rather flavorless fruit—today you can find dozens of beautiful, colorful tomatoes in the market. I love the odd colors, shapes, and sizes of heirloom tomatoes, which are at their peak in the summer months. Play around with what you find at the farmers’ market: no two tomato salads will ever look alike. The flavors intensify as the tomatoes macerate in the vinaigrette, making it a perfect picnic salad.
2 teaspoons sherry vinegar
3 tablespoons olive oil
1 teaspoon salt
Pepper to taste
1 teaspoon truffle oil, or
1⁄4 teaspoon truffle salt (optional)
2 1⁄2 pounds multicolored medium to small heirloom tomatoes, cut into 1⁄2-inch wedges
6 to 8 fresh basil leaves, coarsely chopped
In a jar with a lid combine the vinegar, olive oil, salt, pepper, and truffle oil (if using). Shake vigorously until well mixed.
Put the tomatoes and basil in a medium bowl and add the dressing. If using the truffle salt, sprinkle over the salad and gently mix until well coated. This salad tends to get a little soggy if it sits longer than a day, so be sure to eat it the day you prepare it.
Excerpted from Easy Green Organic by Anna Getty. Copyright © 2010 by Anna Getty. Excerpted by permission of Chronical Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.