Master Recipe
Tomato Salad with Olives and Capers
serves four
NOTE: Salting
the tomato wedges creates the juices that form the base of the
dressing for the salad.
4-5 large vine-ripened tomatoes (about 11/2 pounds)
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
3 tablespoons capers, chopped
12 large black olives, such as kalamatas, pitted and chopped
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley leaves
Ground black pepper
INSTRUCTIONS:
1. Core and halve tomatoes through stem end, then cut each half into 4 or 5 wedges. Toss wedges and salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
2. Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated juices and toss to coat. Set aside to blend flavors, about 5 minutes. Serve.
VARIATIONS:
Tomato and Bread Salad with Garlic-Anchovy Dressing
Follow step 1 of Master Recipe. Whisk together 3 tablespoons extra-virgin olive oil, 11/2 tablespoons red wine vinegar, 2 minced garlic cloves, 1/3 cup chopped fresh basil leaves, 3 minced anchovy fillets, and ground black pepper to taste in small bowl. Toss dressing with tomatoes and set aside for 5 minutes. Add 4 slices of chewy country-style bread, cut 3/4 inch thick, that have been toasted or grilled until lightly browned and then cut into 3/4-inch cubes. Serve immediately.
Tomato and Cucumber Salad
Peel, quarter, seed, and cut 2 cucumbers into 1/4-inch dice. Toss with 2 teaspoons salt in strainer set over bowl, and set aside for 1 hour; discard liquid. Follow Step 1 of Master Recipe. Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh mint leaves, and ground black pepper to taste. Toss tomatoes in dressing and set aside for 5 minutes. Add drained cucumbers and serve immediately.