SUMMER TOMATOE SALAD (NEED VERY RIPE)

By BobD

Ingredients

• 6 SERVINGS
• Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.
• 3 tablespoons extra virgin olive oil
• 2 tablespoons malt vinegar
• 3/4 teaspoon packed light brown sugar
• 1/2 teaspoon salt (preferably flaky sea salt or fleur de sel) 1/2 teaspoon coarsely ground black pepper
• 2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
• 1 scallion, thinly sliced diagonally

Preparation

Step 1

Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl.

Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion.

Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.

COOKS NOTE: Tomatoes can be sliced and dressed, without scallion, 6 hours ahead and chilled, covered with plastic wrap.

Sprinkle scallion over tomatoes just before serving.