Salad of Green and Red Tomatoes

Copyright 2007 Lynne Rossetto Kasper

This salad says summer and is a foil for the steak. It is a simplified version of one I ate recently in Spain.

Serves 4

• 2 green tomatoes, sliced about 1/4 inch thick
• 2 red tomatoes, sliced about 1/4 inch thick
• Salt and fresh ground black pepper to taste
• 1/4 to 1/3 cup fresh herb leaves such as mint, basil, coriander, or chives, torn
• 1/3 cup walnuts, lightly toasted
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar or good red wine vinegar, or more to taste

1. Alternate slices of the green and red tomatoes on a serving platter. Sprinkle with salt and several grinds of black pepper. Scatter the herbs over the tomatoes (if using basil, tear leaves into small pieces; if using chives, snip them into small pieces using kitchen scissors).

2. Sprinkle the walnuts over the herbs, then drizzle the olive oil and, finally, the vinegar over the tomatoes. Serve at room temperature.

Considering the fact that my local co-op now has cherries from three different sources begging to be tasted, I figure dessert after the steak and salad is taken care of. Of course, a little Cherry Garcia ice cream wouldn't hurt either.

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