|
|
Post by Deleted on Aug 17, 2009 19:26:49 GMT
Until I was cruelly thrown out of the family nest (not true: I'm the one who left), this is the only tomato salad that I had ever known. It was the one that my grandmother always made, and it was the same at every home in the village, when we were invited to a meal. When I was growing up in Mississippi, it was the only way my mother ever made tomato salad either. My brother married a few women leery of tomatoes, and each one was also won over by this simple preparation. 1. Slice tomatoes and put them on a plate. 2. Chop garlic, onions and parsley and sprinkle over the tomatoes. 3. Grind salt and pepper over the plate. 4. Dribble some olive oil and vinegar over the mixture. What could be more simple? Now I have to run and eat the plate that I photographed. |
|
|
|
Post by Deleted on Aug 17, 2009 21:50:46 GMT
And the red "Bermuda" onion is always the onion of choice in this recipe K? And I'm so glad that the tomatoes are sliced the proper way. I absolutely hate it when tomatoes are cut into giant wedges!
|
|
|
|
Post by Deleted on Aug 17, 2009 21:56:29 GMT
Actually, I use red onions, but my grandmother always used white onions.
Frankly, I use any onions that are available and would use green onions or even chives if that was all I had.
|
|
|
|
Post by Deleted on Aug 17, 2009 21:59:03 GMT
Is there another way to make a tomato salad?  |
|
|
|
Post by bixaorellana on Aug 17, 2009 22:30:44 GMT
I never knew this had a name! It's the way I eat tomato salad, except that if it's only for me I cut the tomatoes into pieces instead of slices.
|
|
|
|
Post by cristina on Aug 18, 2009 1:21:03 GMT
Decent tomatoes are hard to come buy in these parts, although I am hopeful that cooler weather will signal the return of of locally grown tomatoes at the Farmer's Market. Your tomato salad looks lovely. Actually its the tomatoes themselves that have me salivating.
My mother used to grow tomatoes and one of my fondest memories is standing at the kitchen sink with a salt shaker in my hand as I ate the freshly plucked tomato like an apple.
|
|
|
|
Post by hwinpp on Aug 18, 2009 6:45:27 GMT
My tomato salad looks like that except it's served in a salad bowl.
I think Jack stole the recipe and changed the name to camouflage it.
|
|
|
|
Post by Deleted on Aug 18, 2009 9:05:10 GMT
Is there another way to make a tomato salad? A lot of people from cultures with underdeveloped aesthetics just tend to throw ugly tomato chunks in a bowl and call it a salad. |
|
|
|
Post by bixaorellana on Aug 18, 2009 14:38:55 GMT
Luckily those benighted brethren can sometimes be found crouching at the base of Parisian apartment buildings, waiting to wreak revenge on the supercilious souls who've gratuitously insulted them on internet forums.
This exposes them to a certain amount of excellent architecture and the much-vaunted French chic.
|
|
|
|
Post by Don Cuevas on Aug 20, 2009 11:54:02 GMT
Parsley is nice but fresh basil is even better in a tomato salad.
|
|
|
|
Post by bazfaz on Aug 20, 2009 17:51:24 GMT
I am in a minority over this, I know, but I find basil too powerfully flavoured and it overwhelms the tomato. Like Kerouac I use parsley.
Tomorrow night we'll be having a starter of this tomato salad with the addition of chopped hard boiled egg.
|
|
|
|
Post by Deleted on Aug 20, 2009 18:12:51 GMT
Yes, I think basil is too strong for this salad. However, I am very happy to use basil on a salad of tomato and mozzarella, because the mozzarella is so bland -- it needs a strong flavor to go with it.
|
|
|
|
Post by fumobici on Sept 11, 2009 2:12:11 GMT
I like to make a sweet garlicky slightly mustardy vinaigrette (wine in place of vinegar and perhaps a dash of honey) as the tomatoes are already sufficiently acidic and add only paper thin sliced onion, capers and topped with milled white pepper. Julienned or confetti cut basil is a worthy addition IMO as is tarragon (but not both). The tomatoes and vinaigrette must balance so you won't know how to dress the tomatoes until you've tasted them.
Slices or chunks don't much matter- hell presentation doesn't much matter to me. That said if hoity toity company is coming over I'll do the slick presentation just like I'll devein shrimp which I'd never bother to do for myself or anyone I was really comfortable around. Fine food won't require tarting up and bad food won't be helped by it. I despise ostentatiously artsy or tall presentations in all cases- if you think you're an artist buy some paints and canvas or a nice lump of clay and stay out of the kitchen please!
|
|
