This salad says summer and is a foil for the steak. It is a simplified version of one I ate recently in Spain.
Ingredients
2 green tomatoes, sliced about 1/4 inch thick
2 red tomatoes, sliced about 1/4 inch thick
Salt and fresh ground black pepper to taste
1/4 to 1/3 cup fresh herb leaves such as mint, basil, coriander, or chives, torn
1/3 cup walnuts, lightly toasted
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or good red wine vinegar, or more to taste
Instructions
1. Alternate slices of the green and red tomatoes on a serving platter. Sprinkle with salt and several grinds of black pepper. Scatter the herbs over the tomatoes (if using basil, tear leaves into small pieces; if using chives, snip them into small pieces using kitchen scissors).
2. Sprinkle the walnuts over the herbs, then drizzle the olive oil and, finally, the vinegar over the tomatoes. Serve at room temperature.
Considering the fact that my local co-op now has cherries from three different sources begging to be tasted, I figure dessert after the steak and salad is taken care of. Of course, a little Cherry Garcia ice cream wouldn't hurt either.
Copyright 2007 Lynne Rossetto Kasper
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.