This is not the time of year to turn on the oven. Or the stove, for that matter. But the tomatoes are starting to ripen, and you won’t need more than a knife and a cutting board for this recipe. It’s simple, but it’s oh-so-much more than the sum of its three ingredients.
If possible, start with warm tomatoes, straight from the garden. If not, room temperature tomatoes will work just fine. But do NOT make this salad with cold, recently refrigerated tomatoes unless you like the taste of corrugated cardboard.
By the way, the end result looks particularly beautiful if you can get more than one color of tomatoes. But it’s a great recipe either way.
3 medium-large tomatoes or 2 cups of cherry tomatoes
3 tablespoons olive oil (it’s a generous amount, but you need it)
1 teaspoon kosher salt
If you’re using large tomatoes, turn them on their side and slice through them into large round cross sections. Then layer them in a large shallow bowl.
If you’re using cherry tomatoes, slice each one in half, and toss them into the bowl.
Then sprinkle on the salt and olive oil, and mix well. Give it a at least a few minutes to make a juice at the bottom of the bowl before you serve it.
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