Tomato Salads

prep time:: 5 - 10 min
total time:: 5 - 10 min

Makes 4 - 6 servings

Heather Clements

two delicious salads using homegrown tomatoes when abundant through the summer

ingredients

TOMATO SALAD WITH BOILED EGGS:
1/4 cup extra-virgin olive oil
2 minced garlic cloves
1 Tbsp fresh chopped basil
1 Tbsp chopped fresh oregano
1/2 Tbsp Dijon mustard
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
4 hard-boiled eggs
3 large tomatoes (or 12 cherry tomatoes)
3 green onions
INSALATA CAPRESE:
12 oz. fresh mozzarella slices
2-3 large tomatoes
1 Tbsp + several leaves fresh basil
1/2 tsp salt
1/4 tsp pepper
1 Tbsp extra-virgin olive oil

directions

1
TOMATO SALAD WITH BOILED EGGS:
2
Shake together in a jar or cruet: 1/4 cup extra-virgin olive oil; 2 minced garlic cloves; 1 Tbsp fresh chopped basil; 1 Tbsp chopped fresh oregano; 1/2 Tbsp Dijon mustard; 1/2 Tbsp lemon juice; 1/4 tsp salt; and 1/8 tsp black pepper. Slice 4 hard-boiled eggs (fully cooled) into 8 thin wedges each and place in large serving bowl. Slice 3 large tomatoes in thin wedges (or 12 cherry tomatoes in halves) and gently toss with eggs. Chop 3 green onions and toss into salad. Drizzle dressing onto salad, toss lightly, and marinate at least 15 minutes before serving. Best served very fresh.
3
INSALATA CAPRESE:
4
Alternate 12 oz. fresh mozzarella slices with slices of 2-3 large tomatoes in an overlapping ring on a serving plate. Top with 1 Tbsp chopped fresh basil, 1/2 tsp salt, 1/4 tsp pepper, and drizzled 1 Tbsp extra-virgin olive oil over top. Garnish with fresh basil leaves. Serve immediately.

notes

The first delicious salad was one I ate frequently with my French host family in Touraine. These do not store well, so making too much should be avoided. Fresh basil and tomatoes from the garden picked just before serving make these especially delicious.

Source: Heather Clements