Versatile by nature, tomatoes complement meat, fish and most any produce.
I love the scent of ripe tomatoes warmed by the sun. At their peak during June, July and August, tomatoes taste better than they do all year. These juicy jewels star in all kinds of salads — from side dishes to main courses.
Tomatoes are a staple in my kitchen during the summer. With a basket of them on hand, I’ve got the start of a meal. All I need to do is dress up the tomatoes with a couple more ingredients, and I can whip up something impressive and divinely delicious. Versatile by nature, tomatoes complement meat, fish and most any produce.
From a simple platter of tomatoes, hundreds of variations follow. Whether tomatoes are served alongside steak and arugula or avocadoes and lemon juice, they are the heart of endless summer salads that are as fast and easy to prepare as slicing a tomato.
The Most Basic Tomato Salad
(Pareve)
4 tomatoes, sliced
Olive oil for drizzling
Kosher salt to taste
Arrange the tomato slices on a platter. Drizzle with olive oil. Sprinkle with kosher salt. Serve immediately.
Serves 6
Variation One: Tomato Salad with Garlic and Parsley
(Pareve)
4 tomatoes, sliced
Kosher salt to taste
1 clove of garlic, minced
Olive oil for drizzling
1 Tbsp. fresh parsley, minced
Arrange the tomato slices on a platter. Sprinkle them with kosher salt and minced garlic. Drizzle on olive oil generously, then top with parsley. Leave at room temperature for 1 to 2 hours before serving.
Serves 6
Variation Two: Tomato Salad with Avocado
(Pareve)
4 tomatoes, sliced
1 ripe avocado, sliced thin
Kosher salt to taste
Olive oil for drizzling
2 wedges of lemon
Arrange the tomato slices on a platter. Place the avocado slices between the tomatoes. Sprinkle with salt. Drizzle on the olive oil and lemon juice. You may not need all the lemon juice. Serve immediately.
Serves 6
Variation Three: Caprese Salad
(Dairy)
4 tomatoes, sliced
2 large balls of mozzarella cheese, sliced
Kosher salt to taste
Olive oil for drizzling
Balsamic vinegar for drizzling
4 Tbsps. basil, chopped
Arrange the tomato slices on a platter. Lay the slices of mozzarella between the tomatoes. Sprinkle with salt. Drizzle on olive oil and balsamic vinegar. Sprinkle the basil on top. Serve immediately.
Serves 6-8
Variation Four: Tomato Salad with Steak
(Meat)
8 slices of broiled or grilled steak
4 tomatoes, sliced
Kosher salt to taste
Olive oil for drizzling
Balsamic vinegar for drizzling
1 cup of arugula leaves
Place the slices of steak on a platter. Place the tomato slices over the steak. Sprinkle with salt. Drizzle the olive oil and balsamic vinegar on the tomatoes. Scatter the arugula leaves over the tomatoes. Serve immediately.
Serves 6-8
Variation Five: Tomato Salad with Tuna
(Pareve)
8 oz. tuna steak, grilled;
or 2 (5 oz.) cans of solid white Albacore tuna
4 tomatoes, sliced
Kosher salt to taste
Olive oil for drizzling
Red wine vinegar for drizzling
2 tsps. fresh dill, minced
Cut the grilled tuna steak into thin slices, if using, or drain the cans of tuna well and crumble with a fork. Reserve.
Arrange the tomato slices on a platter. Sprinkle with salt. Overlap the grilled tuna between the tomato slices, or sprinkle the canned tuna over the tomatoes. Drizzle with olive oil and vinegar. Sprinkle the dill on top. Serve immediately.
Serves 6-8
