It’s the time of year when fresh tomatoes are everywhere. They are overflowing in bins at the farmer’s markets, flourishing in backyard gardens and oh, so tasty.
Here is one simple, scrumptious way to enjoy the season’s bounty. Intertwined into the salad are influences from modern American cuisine and classic Spanish dishes.
The tomatoes are sweet and soft, while the onions are thin and crisp. The cheese is a perfect creamy, salty balance to the acidity and light sweetness of the orange muscat vinegar.
Spanish Summer Tomato Salad
Light, fresh and beautiful in color and texture
2 pounds large, ripe tomatoes, any variety, thinly sliced
1/2 pound very small tomatoes, any variety, halved or quartered
1 shallot or 1/4 small red onion, thinly sliced
1 garlic clove, thinly sliced
2 Tbsp. fresh parsley, finely chopped
16 of your favorite olives, such as castelvetrano or black beldi
2 Tbsp. capers
1/4 cup crumbled blue cheese, such as Valdeón or Roquefort
2 Tbsp. truffle oil
1 tsp. orange muscat champagne vinegar or white vinegar of choice
Ground sea salt and cracked black peppers, to taste
1.) On a large platter, arrange large tomato slices. I used red heirloom tomatoes. Scatter halved, small tomatoes on top. I used yellow teardrop tomatoes. Then, evenly sprinkle garlic, herbs, olives, capers and cheese over the tomatoes. Next, drizzle evenly with truffle oil and vinegar.
2.) Lightly grind sea salt, and then generously grind black pepper, over the salad. Now, enjoy the taste of summer!
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