Of course, this tomato salad tastes much better in the middle of summer, with tomatoes that you have just picked off your own vines. That was how I always had it growing up–and of course the absolutely best insalata pomodoro ever was what my grandfather used to prepare with the fruit of the vine from his own backyard in Medford, MA (and who knew suburban Boston backyards could grow such amazing tomatoes?)
But you know, the tomatoes at the store yesterday said they were vine-ripened, and even if they did probably spend a little too long on a truck before getting into my hands, they didn’t look that bad….
one large tomato, cut into thin slices
one clove garlic, minced
1/4 cup Italian parsley, chopped
salt, to taste
olive oil to taste
Arrange the tomato slices on a plate. Season with salt, and then scatter the minced garlic and chopped parsley over the top. Drizzle liberally with olive oil and set aside for at least fifteen minutes.
Serve as a side dish, or an appetizer–preferably with some nice, crusty bread.