Fresh from the Garden Tomato Salad

Never store tomatoes in the refrigerator! They end up mealy and tasteless when they reach low temperatures.
  • 2-3 large, ripe tomatoes – preferably Roma or another fleshy variety
  • 1 tsp. coarse salt
  • 1/2 tsp. freshly ground pepper
  • 2 T. extra virgin olive oil
  • 1 T. red wine vinegar

Slice the tomatoes ¼-inch thick and arrange in a single layer on a serving plate. Sprinkle generously with the salt and pepper. Mix the olive oil and vinegar together and drizzle over the tomatoes. Serve at room temperature – do not chill!

  • Yields: 3-4 appetizer servings
  • Preparation Time: 5 minutes
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