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Height-of-Summer Heirloom Tomato Salad
Serves 6
This salad remains one of the true seasonal food treasures we have left. You can get asparagus in December, apples in the spring, and melons year-round. But you can really only get a good tomato in the summer. Simply dressed and correctly seasoned, a ripe tomato salad is one of the wonders of gastronomy.
Using different combinations of cherry, grape, currant, red, purple, yellow, green, striped, and orange tomatoes, and different variations of vinegars, citrus, and oils, the possibilities are daunting. Some of my favorite tomato varieties are Cherokee purple, Zebra stripe, yellow currant, Brandywine, and lemon drop.
3 to 4 pounds assorted heirloom tomatoes, at least 10 varieties, and a nice assortment of shapes, colors, and sizes
1 large red onion, sliced
10 large basil leaves, chiffonade, plus 6 sprigs for garnish
8 large opal, purple, or other basil leaves, chiffonade
2 cloves garlic, minced
4 tablespoons red wine vinegar
1/2 cup fruity extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Chill 6 large plates. Cut the larger tomatoes into various shapes. Cut some in rounds, some smaller ones in half, and others in wedges. Leave any cherry or currant tomatoes whole.
In a stainless steel bowl, toss the chopped tomatoes with the remaining ingredients. Let marinate for 3 to 5 minutes.
Drain and artfully arrange on the chilled plates. Garnish with the basil sprigs.
