Simplest Tompato Salad
Adapted from 
Here is a minimalist recipe for enhancing the natural brilliance of vine-ripened tomatoes. It calls for dressing them with a small amount of warmed, scallion-infused olive oil, then finishing the dish with a little salt and pepper. Rather than overshadowing the flavor of the tomatoes, this treatment augments it beautifully.
* Simplest Tomato Salad tastes best if eaten shortly after it is assembled.
* I like it at room temperature.
3 tablespoons olive oil
4 scallions, minced
2 pounds ripe, firm tomatoes
1/2 teaspoon salt (or to taste)
Freshly ground black pepper
4 scallions, minced
2 pounds ripe, firm tomatoes
1/2 teaspoon salt (or to taste)
Freshly ground black pepper
- Heat the olive oil in a small skillet over medium heat. Add the scallions, and sauté for about 5 to 8 minutes, or until the scallions are completely wilted. Set aside to cool for about 5 minutes.
- Meanwhile, cut the tomatoes in half; squeeze out and discard the seeds. Cut the tomatoes into bite-sized chunks, and place them in a medium-sized glass or ceramic bowl.
- Pour the scallions and oil over the tomatoes, and sprinkle on a little salt and a fair amount of black pepper. Stir gently and serve right away at room temperature, or cover tightly and chill.
