Heirloom Tomato Salad with Two Vinegars
Available in a wealth of sizes and colors— yellow, orange, zebra striped—heirloom tomatoes are one of the glories of summer. Splash them with a double dose of bright vinegars, and they’ll really shine. Other fresh herbs can replace the oregano: try 1 tsp. chopped thyme or rosemary, 1 Tbs. chopped flat-leaf parsley or 2 to 3 Tbs. chopped basil.
- 6 to 8 very ripe heirloom tomatoes, in a variety of sizes, shapes and colors
- 1/4 to 1/2 tsp. sugar
- Salt, to taste
- 2 green onions, both white and light green portions, chopped
- 2 garlic cloves, minced (optional)
- 2 tsp. minced fresh oregano, or to taste
- Balsamic vinegar, to taste
- Sherry vinegar or white wine vinegar, to taste
- 3 to 5 Tbs. extra-virgin olive oil
- Country-style bread for serving
Slice the tomatoes, capturing their juices. Layer the tomatoes on a platter, sprinkling them with the sugar, salt, green onions, garlic, oregano and the captured juices as you arrange them.
Drizzle lightly with balsamic vinegar and sherry vinegar and then drizzle generously with the olive oil. Let stand at room temperature until ready to serve, up to 2 hours. Serve with bread for sopping up the juices. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).