"Tomato season is coming soon. Here's a good salad with a ton of versatility. It's an easy recipe that, with a few tweaks, can carry you from season to season in any area that you are in. Serve this salad with simply prepared fish, or by itself. Below the recipe, I've provided some good substitutions for changing seasons." - Corey
Yield: About 10 Servings
What You Need:
Tomatoes, cut in large pieces, 8 each
Olives, (suggest Castelvetrano) pitted, 4 oz
Olive oil, 2 oz
Sherry vinegar, 2 oz
Arugula, 20 leaves
Pine Nuts, toasted lightly, 1/4 cup
How You Make It:
1. Cube the tomatoes in large pieces and reserve.
2. Slice the olives.
3. Mix the oil, vinegar, olives and arugula.
4. Toss all of the ingredients with the tomatoes, season to taste with sea salt and cracked pepper and serve with a few shavings of local hard grating cheese.
1. Substitute the tomatoes and arugula for fresh orange segments and mint, reserving the orange juice to mix with the final product.
2. Substitute 1/2 of the tomatoes with 2 diced cucumbers and add a touch of basil.
3. Substitute the tomatoes for grilled or roasted squash of any kind.
4. Substitute the tomatoes with Lima Beans and add fresh lemon zest and a small amount of rosemary. (This also goes well with grilled octopus and grilled endive.)