Monday, August 13, 2018

Tomato Salad with Parsley and Shallots #KitchenMatrixCookingProject

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...

  • 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

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.


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

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