Title: Simplest Tomato Salad
Categories: Veg03
Yield: 1 servings

3 tb Olive oil
4 Scallions; minced
2 lb Ripe firm tomatoes
1/2 ts Salt; (or to taste)
Freshly ground black pepper

Preparation time: 10 minutes Yield: 4 to 6 servings

Here is a minimalist recipe for enhancing the natural brilliance of
vine-ripened tomatoes. It calls for dressing them with a small amount of
warmed, scallion-infused olive oil, then finishing the dish with a little
salt and pepper. Rather than overshadowing the flavor of the tomatoes, this
treatment augments it beautifully.

* Simplest Tomato Salad tastes best if eaten shortly after it is assembled.

* I like it at room temperature.

1) Heat the olive oil in a small skillet over medium heat. Add the
scallions, and saut‚ for about 5 to 8 minutes, or until the scallions are
completely wilted. Set aside to cool for about 5 minutes.

2) Meanwhile, cut the tomatoes in half; squeeze out and discard the seeds.
Cut the tomatoes into bite-sized chunks, and place them in a medium-sized
glass or ceramic bowl.

3) Pour the scallions and oil over the tomatoes, and sprinkle on a little
salt and a fair amount of black pepper. Stir gently and serve right away at
room temperature, or cover tightly and chill.

www.molliekatzen.com 2/99

Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven."

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