Tomato Salad
In the U.S., balsamic vinegar is often added to caprese salad. But in my opinion, it’s not necessary. A heavy, sweet syrup can overshadow the taste of summer tomatoes. When tomatoes are at their peak, the goal isn’t to dress them up — it’s to let them speak.
Ingredients
A classic French or Italian tomato salad might be plated with no more than:
• Ripe tomatoes
• A generous pour of good olive oil
• Sea salt and freshly ground pepper
Maybe a few torn basil leaves. Maybe not.
From there, you can add:
• Other fresh herbs (chives or parsley — and the herbs' flowers too!)
• Feta, mozzarella, burrata, Parmesan, or ricotta
• Sliced peaches (a tip from friends’ trip to Paris)
• Sliced cucumbers
I’ve added homemade croutons and a spoonful of Jacques Pépin’s creamy dressing because I had them on hand and wanted something different.
Tuna is also a fabulous classic French combo.
Instructions
Slice the tomatoes, drizzle with good olive oil, sprinkle with sea salt and freshly ground pepper, and include any other add-ins you like.
Or keep it even simpler (this is what I usually do — even when entertaining) by placing whole tomatoes on the table with some add-ins on the side, and let everyone make their own.
The time it takes to make your plate is also part of the pleasure — creating a moment to talk, slow down, and connect with your food.
Find it online: https://returntothetable.com/tomato-salad/