Heirloom Tomato Salad with Two Vinegars

By calypan

The Tomato Salad That'll Have Everyone Drooling

Even if you use just one or two varieties of heirloom tomatoes—which come in a dazzling array of colors and have names like Big Rainbow, Green Zebra, Chocolate Cherry and Aunt Ruby's German Green—this side dish will be the best-looking one on the table. Plus, it can sit out at room temperature for a few hours.

Ingredients

• 6-8 very ripe heirloom tomatoes, in a variety of sizes, shapes, and colors
• 1/4-1/2 tsp. sugar
• Salt
• 2 green onions, including tender green parts, chopped
• 2 cloves garlic, minced (optional)
• 2 tsp. minced fresh oregano, or to taste
• Balsamic vinegar
• Sherry vinegar or white wine vinegar
• 3-5 Tbsp. extra-virgin olive oil
• Country-style bread for serving
• Other fresh herbs can replace the oregano: try 1 tsp. chopped thyme or rosemary, 1 Tbsp. chopped flat-leaf parsley, or 2-3 Tbsp. chopped basil.

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

Slice the tomatoes, capturing their juices. Layer the tomatoes on a platter, sprinkling them with the sugar, salt to taste, green onions, garlic (if using), oregano, and the captured juices as you arrange them.

Drizzle lightly with balsamic vinegar and sherry vinegar and then drizzle generously with olive oil. Let stand at room temperature until ready to serve, up to 2 hours. Serve accompanied with the bread for sopping up the juices.