This tomato salad is best when tomatoes are in-season and you can get really nice, ripe tomatoes. I like to use a variety of colors and top it with a very light vinaigrette dressing.
Ingredients
Light Vinaigrette:
2tablespoonsolive oil
2tablespoonsrice wine vinegar, or white wine vinegar
1clovegarlic, grated
1teaspoonhoney
Crudo
1poundheirloom tomatoes, variety of colors
2tablespoonschives, minced
Coarse finishing salt
Crusty Bread, for serving
Instructions
For the vinaigrette:
Whisk together dressing ingredients making sure honey dissolves completely. Don't worry about seasoning it with salt as there is salt sprinkled on the crudo at the end.
For the crudo
Washing tomatoes well and dry them. Then use a sharp chef's knife or serrated knife to slice the tomatoes thin, about 1/4-inch thin. They should be translucent and thinner than you would slice for a burger.
Stack the tomatoes, layered in a few layers and overlapping, on a large plate.
Drizzle the tomatoes with dressing and sprinkle with finishing salt and chives.