Tomato Salad with Green Onions and Olives
When assembling the salad, slice each variety of tomato in a different way. Slice the Heirlooms into circles, the Cherries into halves, and the Early Girls in wedges to get a range of textures. Together, they create an interesting contrast of shapes, showing off the character of each variety.
This is not a super technical recipe. The amounts vary depending on the size of the plate or platter you are working with and your personal preference. I like to go really light on the vinegar so you can taste the natural flavor of the tomatoes.
- A variety of tomatoes (like Cherry, Early Girl, and Heirloom)
- Pinch of sea salt
- Handful of salt-brined green olives (I like Castelvetrano)
- Green onion, white parts only, chopped
- Splash of sherry vinegar
- Drizzle of best quality extra virgin olive oil
- Black or red pepper, your choice
Slice the tomatoes and arrange on your platter, sprinkle with sea salt. Next, add the olives and onions with a splash of sherry vinegar and a drizzle of olive oil. Finish with a little pepper and serve.