Heirloom Tomato Salad with Black Olive Vinaigrette
End-of-Summer tomatoes are just about perfect: deep, concentrated flavor, deftly balanced between sweet and acid. Their colorful, juicy ripeness is complemented by crisp, pale green cumbers and a tangy black olive tapenade-based vinaigrette. Such simple ingredients, adding up to something so joyously flavorful! If heirloom tomatoes are unavailable, use cherry tomatoes, preferably organic — they have much more flavor than bland, mealy-textured “salad tomatoes”.
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 1 Tbs black olive tapenade
- 2 Tbs sherry vinegar
- 4 Tbs olive oil
- 1.5 lb heirloom tomatoes in assorted colors
- 2 Persian cucumbers (or half of an English cucumber)
- Half a small red onion
Vinaigrette
Whisk together the tapenade, sherry vinegar, and olive oil. Taste and adjust the level of oil/vinegar — tapenades’ levels of acidity vary widely. Place in a covered container and refrigerate until needed. Bring to room temperature before using.
Salad
Slice the tomatoes into 1/2-inch chunks. Slice the cucumbers in half lengthwise, then into 1/8-inch slices. Slice the red onion thinly and separate the rings.
Gently mix the tomatoes and cucumber together, then portion onto serving dishes. Scatter the onion rings over the salads. Mix the olive vinaigrette well, then spoon it over the salads. Serve immediately.
Tags: cucumbers, olives, tapenade, tomatoes, vinaigrette