Casey's tip: Tomatoes are at their peak in August/September. When choosing tomatoes, press gently with your thumb. If it gives a little its ready. At that point in the year, they are so beautiful all they really need is some good olive oil, a little sea salt and maybe some fresh herbs. This salad is best with heirlooms but you can use Jersey, they are just as lovely. Maybe New Jersey’s not so bad after all!! ha.----------- See Recipe Below All Photography by Karen Mordechai
Heirloom Tomato Salad
4 large heirloom tomatoes of any size and variety really good olive oil flake sea salt 2 tbl snipped chives
Cut the tomatoes in nice big segments. Arrange on the plate. Drizzle with olive oil. Sprinkle with salt and chives. *We served the souffle and tomato salad with a nice big piece of smoked salmon. Any kind will do but I prefer cold smoked/lox. It is buttery and rich and pairs beautifully with the meal.
Recipe courtesy of Casey Solomon for Sunday Suppers