Recipes Summertime Tomato and Leek Salad Be the first to rate & review! This is a sharp dish, with several different levels of acidity and pungency. But if you begin with good tomatoes, it's also sweet.Plus: More Vegetable Recipes and Tips By Eberhard Müller Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Jonelle Weaver Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print