"It's all about the way one cuts the tomato: a badly cut one is not as appetizing," says Owen Kenworthy, who favors slices and wedges made with a very sharp knife. He adds a hit of chile, capers and anchovies to his salad, which is great as an appetizer or a side dish.
Slideshows: Delicious Tomato Recipes
2 1/4 pounds mixed heirloom tomatoes, cut into thick slices or chunks
1/4 cup extra-virgin olive oil
2 tablespoons minced shallot
1 1/2 tablespoons fresh lemon juice
1 tablespoon minced hot fresh red chile, such as Holland or cayenne
2 teaspoons salt-packed capers, rinsed well and drained
2 large anchovy fillets, minced
1/2 teaspoon finely chopped oregano
Freshly ground pepper
How to Make It
Arrange the tomatoes on a platter. In a small bowl, whisk together the remaining ingredients, and season with salt and pepper. Drizzle the dressing over the tomatoes and serve.
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