Tomato Basil Salad
Instructions:
- The trick to this simple salad is to leach the excess water out of the tomatoes while infusing them with vinegar-all before tossing them with the olive oil. Since the tomatoes will break down under the vinegars acid, there's no need to use fancy heirloom tomatoes here-unless, of course, you want to go for broke. Even slightly hard beefsteak tomatoes will soften up nicely. Makes 8 servings
- 2 pounds medium tomatoes, cut into eighths
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, preferably kosher salt or coarse sea salt
- 1â„2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, preferably extra virgin olive oil
- 1â„4 cup chopped basil leaves
- Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
- Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.
- Variations: Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
- Substitute chives, oregano, marjoram, parsley, or tarragon for the basil�or substitute a mixture equal to 1â„4 cup. Substitute 2 tablespoons stemmed thyme for the basil.