Sliced Tomato Salad
Sliced tomato salad.
“How do I love thee? Let me count the ways.”
So goes the first line from poet Elizabeth Barrett Browning’s sonnet, “How Do I Love Thee?”
Her husband was the subject of this famous work, not tomatoes.
Tomato Lovers Count The Ways They Love Tomatoes!
But tomato lovers around the world would gladly count the ways they love these globes of fruit with a long history that originates in the shadows of the Andes Mountains in Peru.
I asked Life At The Table followers to share with me why they love tomatoes, here’s some of their responses:
“If I close my eyes, I can smell the sun-baked foliage of my childhood home and hear the ciadas whirring. Tangy, sweet juices running out of the corners of my mouth, I must take another bite.”
“The perfect tomato captures the delicate balance of acidity and sweetness. Beautiful yet rugged, tasting like earth and sun are in perfect agreement.”
“Garden fresh, big beefy red tomatoes are a sensory memory of my childhood with grandmother. Their scent is dark, rich earth piled in a bowl. We choose one and as we slice through it, juice runs down our arms and we laugh. The taste is a warn tangy, sensation of life.”
“I pop ‘em in my mouthand it’s like an instant rush of all things that summer tastes like!”
My personal take: “It’s like sunshine on the tongue.”
Sunshine On The Tongue
There is no substitute for the the taste of a vine-ripened tomato where the sun and soil has been allowed to work their magic to its fullest.
So when tomato lovers sing their praises of the fruit they love, it’s for the garden fresh type ideally grown close to home.
Tomatoes, how do I love thee? Let me count the ways; baked, broiled, grilled, fried, roasted, sautéed, and stewed.
Best of all, just plain sliced.
Sliced tomato salad.
Give it a try.
There is simply nothing that can go wrong with this simple sliced tomato salad, except for the quality of the tomato. Choose a garden fresh tomato and you’ve achieved success already!
- 1 large tomato
- 1 clove of garlic, minced
- 1/2 teaspoon toasted fennel
- 2 slices of a small red onion
- olive oil
- balsamic vinegar
- fresh basil
- Slice tomato and arrange on a plate.
- Distribute the minced garlic and the toasted fennel over the tomato slices.
- Separate the rings of the red onion and distribute over the top of the tomato slices.
- Season the slices with salt and pepper.
- Drizzle with olive oil and balsamic vinegar.
- Garnish with fresh basil.