Minced fresh garlic gives this salad, inspired from a visit to Guadeloupe, its special flavor.
It’s still tomato season, and I am rejoicing.
In the Northeast, where I spend my summers, tomatoes come later, starting in July.
Photo: Jillian Atkinson
By August they arrive in all of their summer glory.
It’s worth the wait for the taste of high summer that can range from sweet to tangy.
One of my favorite ways to eat summer-ripe tomatoes is in a simple tomato salad.
Jillian Atkinson
There are many ways to prepare a summer tomato salad.
For years, I was partial to a light vinaigrette and a chiffonade of fresh basil.
Then I visited my good friend Maryse Pochot in Guadeloupe, a butterfly-shaped, French-speaking island in the Caribbean.
It was during a visit to her home that my tomato salad tastes changed.
I learned from Maryse how to make a tomato salad topped with freshly mincedraw garlic.
Now, I am a serious partisan of the stinking weed.
Serve with crusty French bread for sopping up the tomato juices.
Finely mince the garlic.
Drizzle the tomatoes with oil and vinegar.
Sprinkle with the garlic.
Serve the tomato salad with bread.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
