This is the simplest possible recipe, but I feel it is important for Shorey to realize that such a recipe can also be very sophisticated. The ripeness, temperature, and quality of the tomatoes, whether fresh out of the garden or organic heirlooms from the market, are important to the success of the dish. My wife, Gloria, likes her tomatoes peeled for this salad, and I prefer mine unpeeled. So, in this recipe, one tomato is peeled for Shorey’s grandmother, the other one is not. Another consideration is how to slice the tomato properly and what else to add: coarse salt (I like fleur de sel), freshly ground black pepper, and the best olive oil. No vinegar or other acid is needed, because there is enough natural acid in the tomato flesh. The tomatoes are topped with mild onion slices and chives, or other herbs such as basil or parsley.
Serves 2
Remove the stems and cores from the tomatoes. Using a knife or vegetable peeler, gently remove the skin from one of the tomatoes. Alternatively, drop the tomato in boiling water for 10 seconds to loosen the skin, then peel it, or hold the tomato over the flame of a gas burner to loosen the skin enough so you can peel it off.
Place the tomatoes on their sides and cut each into 4 slices about ⅜ inch thick. Arrange the tomato slices on a plate and sprinkle with the salt and pepper. Separate the onion into rings and arrange on top of the tomato slices. Sprinkle with the olive oil and the chives.
Note: This salad can be prepared just a few minutes or up to 1 hour ahead. It should be served at room temperature.