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Let's eat

Summer tomato salad with fresh oregano

(Styling/Catherine Smart; Aaron Boghosian for The Boston Globe)
By Catherine Smart
Globe Correspondent / August 11, 2010

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Serves 6

Make the most of native tomatoes with this simple summer dish. If you don’t grow your own, farmers’ markets are selling heirloom varieties, including brandywine, green zebra, and carbon. Cut them into all different shapes. Arrange on a large platter, sprinkle with a white wine vinaigrette and garnish with fresh oregano — or another herb you have on hand. Add plenty of crusty bread to soak up the juices.

8 to 10 ripe native tomatoes (all sizes)
1 pint yellow or mixed cherry tomatoes
1/4 cup white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper, to taste
1/4 cup olive oil
1 shallot, chopped
1 tablespoon chopped fresh oregano

1. Core the tomatoes and cut them into thick slices, wedges, or small rounds, depending on the variety. You should have an array of shapes. Arrange on a large platter.

2. In a bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Stir in the shallot.

3. Spoon enough of the dressing over the tomatoes to moisten them. Sprinkle with oregano, and a little more salt and pepper.