SUMMER TOMATO SALAD

By LindaW1955

Ingredients

• 1/2 cup California Olive Ranch extra virgin olive oil
• 4 tablespoons red wine vinegar
• 1 tablespoon sugar
• 2 tablespoons minced flat-leaf parsley
• 1 garlic clove, peeled and finely minced
• 1 teaspoon dried oregano
• salt
• 4 gorgeous beefsteak-type tomatoes, thinly sliced
• Slices of good artisan or homemade bread

Preparation

Step 1

Chef’s note: The salad is best made several hours in advance.

In a rectangular glass or ceramic dish, combine the olive oil, wine vinegar, sugar, parsley, garlic, oregano, and salt to taste. Stir with a wooden spoon to really mix the ingredients well.

Lay the tomatoes over the dressing in a single layer or just slightly overlapping. Cover the dish with plastic wrap and allow to marinate at room temperature for several hours before serving. Occasionally spoon the dressing over the tomatoes as they sit. Serve with slices of bread and fare la scarpetta, which means to use the bread to soak up the tomato juices. Pure heaven!