Fresh Tomato Salad
The first time I ate this great summer salad, I could not figure out how the raw garlic flavor could be strong without being overpowering, but the reason is simple: the garlic is mixed with the dressing, then strained out. Peeling the tomatoes is far from necessary, but it's a nice refinement. More important is to use delicious ripe tomatoes.
- 4 to 6 garlic cloves, peeled and smashed
- Salt and black pepper to taste
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 pounds tomatoes, preferably plum, cored, peeled if you like, and sliced
- 20 fresh basil leaves, torn into small pieces
Instructions:
- Whisk together the garlic, salt, vinegar, and olive oil. Place the tomatoes on a platter and strain the dressing over them.
- Top with the basil leaves, a little more salt, and some pepper. Serve immediately.