Tomato Salad

there are two reasons that i like simple recipes on this blog. 1) it takes a long time to write these posts. im not a chef, or a particularly good writer (as if you hadn't noticed), so i do a lot of checking, fixing, rechecking, re fixing. i also do them late at night, after work and some funny cigarettes and that doesn't really help the process much. 2) i like the fact that food can taste very good, without much being done to it. now, i like to make fancy meals some times. i would like to think i am pretty good at it. but what really satisfies me is the taste of a good ingredient. some more advanced cooks might think that some of the recipes i post are a little basic, but they are also very very tasty. That is, after all, the goal here. not to showcase my skills as a cook, but to show people out there that there is highly accessible food that can be used on a very high level with simple applications.

yesterday was my good friend Rob's birthday and i had him over for some food with another friend of ours. I made some corn chowder, roasted cornish hens, and a heirloom tomato salad. Shout outs once again to the Jean Tallon market for coming correct. if you don't know what a heirloom tomato is, look it up. there are many other places that can explain it better than i can. they were ripe, sweet, tart, of all different shapes and colors. so f***ing rad. seriously. above, i posted some food porn that i shot at my crib afterwords. this is another simple simple recipe that you can apply to any number of dishes as a side, a starter salad, or a lunchtime meal.

Heirloom Tomato Salad

6 or more ripe heirloom tomato's of different varieties and sizes cut into 4 or 6 segments, depending on size

2 or 3 tablespoons of good quality white wine vinegar

2 tablespoons of fresh chopped flat leaf parsley or fresh basil

sea salt and fresh cracked pepper to taste

a healthy drizzle of good quality olive oil

Instructions

1. combine all ingredients in a bowl and gently toss until everything is covered. set aside for 30 minutes to allow the flavors to merry. enjoy

i would like to dedicate this post to my good friend, and one hell of a guy, Roberto Ckarke.