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Summer Tomato Salad

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"The simplest of Southern salads is a plate of sliced tomatoes, seasoned with a little salt and pepper. No fancy olive oil. No herbs. Usually next to it on the table is an equally old-fashioned combination of thinly sliced Vidalia onions and cucumbers seasoned with a bracing splash of white vinegar whisked together with 'salad oil.' As pedestrian as that may sound, when the vegetables are garden fresh, there's nothing better. The combination of watermelon and tomato would be considered weird at worst, or 'fancy gourmet' at best, on a great many Southern tables. I can envision my grandmother's puzzled face if I had suggested adding watermelon to her tomato salad. It may not be traditional, but once again, it embraces the winning Basic combination of sour, salty, bitter, and sweet that satisfies our palates. To give this salad a burst of umami flavor, just before combining everything, add 1 to 2 ouches thinly sliced cured sausage, such as saucisson, salami, or sopressata."

List of Ingredients

â—¦ 2 large ripe tomatoes, preferably heirloom, cored and cut into eighths
â—¦ 2- to 3-pound piece watermelon, cut from rind and cubed
â—¦ 1 cucumber, peeled, if necessary, halved lengthwise, seeded, and sliced into ¼-inch crescents
â—¦ 1 banana or yellow wax pepper, sliced into ¼-inch rings, with seeds
â—¦ 1 small bunch watercress, tough stems removed
â—¦ ½ small onion, preferably Vidalia, very thinly sliced
â—¦ 3 tablespoons red wine vinegar
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ ¼ cup chopped mixed fresh herbs (such as basil, mint, and flat-leaf parsley)
â—¦ Coarse salt and freshly ground black pepper
â—¦ ¼ cup microgreens (such as basil, arugula, or beet), optional


Recipe

Combine the tomatoes, watermelon, cucumber, pepper, watercress, and onion in a large bowl.

Whisk together the vinegar and olive oil. Drizzle it over the salad. Add the herbs and season with salt and pepper.

Toss to combine.
Serve on chilled plates and garnish with the microgreens.


Serves 4 to 6


Brilliant: Pickled Cherry Tomatoes
One of the methods chefs employ to elevate a dish to restaurant quality is layering flavor. In this dish, the flavor of the fresh tomato is juxtaposed with a pop of deliciously sour in the Brilliant. This chic little pickle comes from Steven Satterfield, chef-owner of Miller Union in Atlanta. Peeling cherry tomatoes is a bit fussy, but that extra step is what makes them Brilliant.

First, in a sterilized quart jar, place 1 sprig thyme, 6 peppercorns, 2 whole cloves, and 1 bay leaf, preferably fresh. Set aside. Then, with a sharp knife, score the bottom of 4 cups cherry tomatoes with an "x" shape, being careful not to pierce too deeply into the flesh. Drop them into a pot of boiling water for 10 seconds and then shock in ice water to stop them from cooking. Using your fingers or a paring knife, remove the skins gently, being careful not to break the fruit. Discard the skins. Add the peeled tomatoes to the jar, with very thin onion slices between each layer of tomatoes.

Heat 1 cup Champagne vinegar, ¾ cup water, ¼ cup sugar, and 2 tablespoons kosher salt in a medium saucepan over medium high heat until boiling. Remove from heat and ladle the liquid into the jar. (You may have some liquid leftover; it depends on the size of the tomatoes.) Refrigerate overnight. Remove the pickled tomatoes from the brine with a slotted spoon. Serve as a garnish.


Makes 1 quart