First, a couple of tomato tips:
Store ripe tomatoes at room temperature; refrigeration makes them mealy. Slice tomatoes with a serrated knife (it grips the skin more easily).
The best way to cut a tomato: Remove the stem and place the tomato, stem-side down, on the cutting board, then slice it vertically. You'll retain more juice than cutting horizontally.
If you prepare the salad ahead of time, don't dress it until about 30 minutes before serving. Try it as a base for grilled fish or chicken, or on its own with slices of cold ham.
Servings: 6
Bread
6 ½-inch slices sourdough or other baguette
1 large clove garlic, cut in half
2 tablespoons olive oil
Salad
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ cup extra-virgin olive oil
4 heirloom or other juicy tomatoes
1 cup chopped red onion
¼ cup chopped Italian parsley
2 tablespoons slivered basil
½ cup pitted green olives, quartered
Salt and freshly ground pepper
Method
Grill bread until golden, about 1 minute a side. Immediately rub with cut side of garlic clove and brush with olive oil. Tear or cut into chunks. Reserve.
Combine vinegar and lemon juice. Whisk in olive oil. Reserve.
Seed tomatoes into a bowl. Strain seeds, keeping any tomato juice. Dice tomatoes. Reserve. Mix bread with any tomato juices and ¼ cup vinaigrette. Let sit for 30 minutes. Add tomatoes, onion, parsley, basil, olives and remaining vinaigrette. Season with salt and pepper.
Lucy Waverman