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Tomato Salad with Parsley and Shallots #KitchenMatrixCookingProject

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Here we are at the second August post for our year-long #KitchenMatrixCookingProject; you can read more about that project here. Wendy of A Day in the Life on the Farm selected our recipes this month and she has an amazing line-up for summer produce planned.

This week, we're focusing on tomatoes. If you don't have a copy of Bittman's cookbook, you can see his white fish matrix online here. I considered his Garlicky Pappa al Pomodoro and his Cold Cream of Tomato and Peach Soup, but those will have to wait for another day.

First, here's what the others whipped up this week with their tomatoes...





Ingredients
  • 2 to 3 shallots, minced
  • 1 t red wine vinegar
  • ½ C olive oil
  • fleur de sel
  • freshly ground pepper
  • 5 to 6 ripe heirloom tomatoes, sliced ½" thick
  • fresh mint, roughly chopped
  • fresh parsley, roughly chopped
  • capers for garnish

 Procedure
In a small mixing bowl, whisk together shallots, vinegar, and olive oil. Season to taste with salt and pepper.

Arrange tomatoes on a serving plate. Drizzle shallot vinaigrette over tomatoes and scatter parsley, mint, and capers on top. Serve immediately.
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Comments

  1. KarenAugust 13, 2018 at 9:49 PM

    Simple and delicious! When the tomatoes are good, who needs much else?

    ReplyDelete
  2. A Day in the Life on the FarmAugust 14, 2018 at 5:09 AM

    Nothing better in this world than a good tomato. We sometimes eat only tomatoes and corn for dinner during this time of year.

    ReplyDelete

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