SUMMER TOMATO SALAD WITH HERBS GALORE

© 2018 by Rob Firing

SERVES 4 TO 6

Every year between late July and late September an astounding variety of ripe and ready tomatoes become available just about everywhere. It’s easy enough to find many sorts of fabulous heirloom tomatoes: green zebras, costoluto Genovese, ananas noire, old Germans, black krim, and still more. (If you want to knock yourself out with a complete list, take a look at Gail Harland’s and Sofia Larrinua-Craxton’s adorable and informative Tomato: A Guide to the Pleasures of Choosing, Growing, and Cooking, published by Dorling Kindersley in 2009). Local cherry tomatoes and regular field tomatoes are also really, really good when they are summer-ripened. So, the tomato gets top billing in this salad, with summer herbs playing an important supporting role. (If you really want to let someone know you love them, serve this topped with a little buffalo mozzarella or burrata.)

ABOUT 2 POUNDS RIPE TOMATOES (ANY SIZE, COLOUR, AND SHAPE), HALVED OR CUT INTO BITE-SIZE WEDGES

PINCH OF SALT

4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

4 TEASPOONS ANY SWEET, PALE VINEGAR (LIKE RICE VINEGAR OR WHITE BALSAMIC)

1 CLOVE GARLIC, MINCED

3 OR 4 SPRIGS EACH FRESH MINT, BASIL, AND THYME OR OTHER TENDER SUMMER HERBS, LEAVES ONLY

A HANDFUL OF FRESH CHIVES, CHOPPED

FRESHLY GROUND BLACK PEPPER

ARRANGE TOMATOES nicely in a big salad bowl. Sprinkle with salt. Set aside.

IN A JAR OR CUP, combine oil, vinegar, and garlic. Shake well or whisk to combine. Drizzle over tomatoes but don’t toss. Set aside at room temperature until ready to serve.

TO SERVE, top with herbs and a few grinds of pepper and gently toss to combine.