Tomato Salad


Sometimes the simplest things are the best.

All year long I look foward to when the big New Jersey beefsteak tomatoes will appear at the farmers markets. I slice them thickly and sprinkle them with salt and pepper. Then I drizzle over some extra-virgin olive oil and balsamic vinegar. A few basil leaves from the garden sprinkled over the top. . . and I have the best tomato salad imaginable.

Out of season tomatoes just cannot compete . . . .


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