In late August, the tomatoes taste so sweet you could eat them like candy. With the weather hot and sticky, keep your cooking simple and let the produce speak for itself.
For this simple tomato salad, just buy the best heirloom, local, super-ripe tomatoes you can get your hands on, and do a quick assembly job on a big platter.
Slice your tomatoes into fairly thin slices, lay them out over the platter, and sprinkle with sea salt and cracked black pepper. Slice some red onion as thinly as you can muster, and lay out the half-moons over the tomatoes. Drizzle the whole plate with some extra virgin olive oil and maybe a bit of balsamic vinegar, and sprinkle over a few basil leaves (I had chives in my garden so I added a bit of that as well).
That’s it! Serve with some crusty warm bread, or a bit of torn up mozzarella if you have some on hand.
For the complete post, view my article on Bachelor Kitchen.