From one time to the next, every time I make this heirloom tomato salad I am shocked at the results. The brightly colored slices demand your attention. The oh-so-simple dressing turns the slices into gourmet heaven. Whether you make individually composed salad plates or one large salad platter, this salad will make a lasting visual impact. I used German Johnson and Yellow Brandywine (which is growing up to be orange in my garden this year).
Don’t be fooled by the simplicity of the simple dressing. It is the perfect finishing touch for a fresh-from-the-garden (or market) tomato. On this last rendition I used almond slices because the pine nuts are MIA. Did someone use them as a snack and not tell me? Always be ready to be flexible and make changes at the last minute. Probably no one will notice as they scarf down your quick and simple scene-stealing salad.
The following recipe will serve 4. Cut it in half or double it to serve your needs. Eat this salad fresh. An over-night in the refrigerator diminishes the quality of any fresh tomato dish.
Sliced Tomato Salad Ingredients
- 3 medium to large-sized heirloom tomatoes of your choice
- 1/2 cup pine nuts or almond slices
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 tablespoon dry white wine
- 1 tablespoon slivered basil leaves
- Salt and pepper to taste
Sliced Tomato Salad Steps
- Wash and dry the tomatoes. Remove the stem ends and blossom ends. Use a VERY sharp knife to make 1/4-1/2 inch slices.
- Arrange the slices on individual plates or a platter. Alternating tomato varieties is fun but not essential to the final result.
- Heat the olive oil in a small skillet over medium heat. Sauté the almond slices for a couple of minutes, just long enough to crisp them up a bit.
- Remove the skillet from the heat and add the garlic. Stir for a moment. There is enough heat in the skillet to roast your garlic without the added heat source of the stove top.
- Add the wine and stir. The wine helps to cool down the oil mixture and acts as a vinegar substitute. The wine is not obvious in the final result. All the flavors subtly sing in lovely harmony. That’s the magic of this salad.
- Drizzle the dressing over the tomato slices, spreading the nuts somewhat evenly. Sprinkle with slivered basil leaves.
- Lightly apply some sea salt and a bit of freshly ground black pepper.
- Allow the salad to rest for about 30 minutes for the flavors to blend. Do not put it in the refrigerator. This salad is far more delicious at room temperature.