Tomato salad

Tomato salad

By
From
How I cook
Serves
6
Photographer
Jason Lowe

A tomato salad is the perfect match for clam and corn chowder. Tomatoes are at their best during the late summer months when fresh corn is also ready to be picked. Perfectly ripe and sweet, I like to enjoy them just as they are, with no more than a drizzle of verdantly green extra virgin olive oil and a sprinkling of coarse sea salt and herbs.

Ingredients

Quantity Ingredient
6 large, ripe tomatoes (unblemished)
coarse sea salt
freshly ground black pepper
small handful soft-leafed thyme or basil leaves
100g young, light goat’s cheese, such as fleur de chèvre (optional)
good-quality extra virgin olive oil, to drizzle

Method

  1. Slice the tomatoes into wedges and pile onto a serving plate. Season with a little salt and pepper, and scatter over some fragrant thyme or torn basil leaves – ideally straight from the garden.
  2. Crumble the goat’s cheese over the salad if using. Finally drizzle with extra virgin olive oil.
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