What is lunch at a Parisian Bistro without the classic Salade de Tomatoe?
And what could be an easier way to bring out the flavor of the sweet, meaty tomatoes available toward the end of the growing season?
The questions are rhetorical. The subject matter is so elegant, in it’s simplicity, we wonder why we don’t serve this salad most every day.
To make this salad, find some ripe, but firm, tomatoes (any color). Slice them or cut them into thin wedges.
If we are making this for a group we usually do a couple of layers of the ingredients: tomatoes, thinly sliced shallots, plenty of chopped parsley, fruity tasting olive oil, sea salt and fresh ground pepper.
That’s all. You’ll be able to figure out the proportions, Splendid Ones.
Try to assemble the salad an hour or so before serving so the flavors can meld.