Creole Tomato Salad
Leave the skins on and slice the tomatoes about 3/8 of an inch thick. Arrange them in concentric circles on a plate and drizzle them with olive oil and sprinkle them with salt and pepper. That’s all.
Sometimes if I’ve got a really good onion I slice some of it paper thin and scatter the slices over the tomatoes. If it’s for company I might alternate slices of fresh mozzarella cheese with the slices of tomato and scatter torn fresh basil leaves over the salad as well. Never more elaborate than that.
I cringe when I see ladies have to take a knife to a salad.
No comments:
Post a Comment