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Summer Tomato Presentation Salad
Every summer, when the tomato harvest comes in, we are reminded how little one needs to do to produce that is at its peak season. When just picked and ripe, tomatoes just need a little olive oil, salt, a squeeze of fresh lemon juice and scattered torn fresh basil. (Optional, add raw corn cut off a freshly picked ear of corn).
Two handfuls mixed greens
2-3 beautiful heirloom tomatoes , sliced
Pint of red, yellow or striped cherry tomatoes, cut in half
Really good extra-virgin olive oil
Coarse kosher salt and freshly ground pepper to taste
9-10 basil leaves
Juice of half a lemon or a drizzle of balsamic vinegar
2-3 ears fresh corn, shucked, kernels cut off the cobb (optional)
Choose a large platter, cover it with the mixed greens.
Place sliced tomatoes in two rows down the outside edge of a platter, scatter the cut cherry tomatoes across the middle of the platter. Drizzle with a good dose of olive oil, sprinkle with salt, and add a grind of pepper. Scatter torn basil leaves. Squeeze lemon juice or drizzle balsamic over everything. Sprinkle with corn (if using) and serve.
Two handfuls mixed greens
2-3 beautiful heirloom tomatoes , sliced
Pint of red, yellow or striped cherry tomatoes, cut in half
Really good extra-virgin olive oil
Coarse kosher salt and freshly ground pepper to taste
9-10 basil leaves
Juice of half a lemon or a drizzle of balsamic vinegar
2-3 ears fresh corn, shucked, kernels cut off the cobb (optional)
Choose a large platter, cover it with the mixed greens.
Place sliced tomatoes in two rows down the outside edge of a platter, scatter the cut cherry tomatoes across the middle of the platter. Drizzle with a good dose of olive oil, sprinkle with salt, and add a grind of pepper. Scatter torn basil leaves. Squeeze lemon juice or drizzle balsamic over everything. Sprinkle with corn (if using) and serve.