Summertime Tomato and Leek Salad

This is a sharp dish, with several different levels of acidity and pungency. But if you begin with good tomatoes, it's also sweet.

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  • Servings: 4

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  • 8 thin leeks (about 2 pounds), white and tender green, split almost in half lengthwise and rinsed thoroughly
  • 3 small tomatoes, cored and cut into wedges
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • Salt and freshly ground pepper
  • Flat-leaf parsley sprigs or minced chives, for garnish

How to make this recipe

  1. In a large skillet, cook the leeks in boiling salted water until tender, 10 to 12 minutes. Drain the leeks in a colander, refresh them under cold running water and drain on paper towels.

  2. In a medium bowl, combine the tomatoes with the oil and vinegar and toss to coat. Season with salt and pepper and let stand for 10 minutes. Transfer the leeks to a platter and spoon the tomatoes and vinaigrette over the leeks. Serve garnished with parsley sprigs.

Contributed By Photo © Jonelle Weaver Published July 1998

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