It is quite interesting to be blogging here in Australia where the weather is warming, warming, warming. And reading blogs from other regions where the produce just arriving in bucket loads into our markets is ending its season in other parts of the world. Sort of time warped.
So although this week’s posts are salads, the message applies across seasons and across the cultures. Bless you Elizabeth David for reminding me.
Simple is Best.
Let the ingredient shine.
Observe. Be mindful. Let the product talk to you.
Use the best (you can afford) of everything that you use in the kitchen.
Halve your time, double your fun and triple your compliments.
Be Simple. Be thankful.
Oh So Simple Tomato Salad
Source : adapted from Elizabeth David’s French Provincial Cooking
Cuisine: French, but really global
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
fresh, vine-ripened tomatoes in season, the best (but not necessarily the most expensive) you can get
extra virgin olive oil
the best vinegar or a little lemon juice
a pinch sugar
Slice the tomatoes and lay onto a plate. Drizzle any juice from the tomatoes over the slices.
Drizzle a tiny bit of vinegar over the slices. NOT TOO MUCH. Put your finger over the bottle opening to stop it coming out too fast, or pour into a teaspoon or other utensil first.
Sprinkle with sea salt and coarsely ground black pepper.
Sprinkle a pinch of sugar over the slices – this brings out the flavour. Again, just a little. You don’t want to taste the sugar.
Take that wonderful olive oil, golden yellow or even a little green in colour and drizzle it over everything.
Grab your fork and eat. Yum. Or you could take it to the table and serve.
Possibly Related Posts
- Go Spanish – Tomato Paella
- Plump Ruby Bites - Oven Dried Tomatoes
- Tomato Rasam for a SPICE Hit!
- Simplicity at its Best