Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons malt vinegar
- 3/4 teaspoon packed light brown sugar
- 1/2 teaspoon salt (preferably flaky sea salt or fleur de sel)
- 1/2 teaspoon coarsely ground black pepper
- 2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
- 1 scallion, thinly sliced diagonally
Preparation
Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl. Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion. Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.
Cook's Note:
Tomatoes can be sliced and dressed, without scallion, 6 hours ahead and chilled, covered with plastic wrap. Sprinkle scallion over tomatoes just before serving.
