May 27, 2006 | Episode 21

Nothing says summer like locally grown tomatoes.
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Perfect Tomato Salad

  • Hands-On Time: 5 minutes
    Total Time
    : 5 minutes
    Makes 6 servings
  • 1 1/2 pounds ripe summer tomatoes (both large and cherry or grape tomatoes, preferably in a variety of colors)
    1/4 cup extra-virgin olive oil
  • 3/4 teaspoon kosher salt

With the tip of a paring knife, remove the stems from the tomatoes. Cut the large tomatoes into 1/4-inch-thick slices; keep the cherry or grape tomatoes whole. Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.

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