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Description
Possibly too easy to even be called a salad, this satisfying summer side dresses thin slices of tomatoes with a vinaigrette of wine vinegar, olive oil, garlic and dried oregano. Salting the tomatoes brings out the best of both peak season and cold weather fruit, encouraging their sweet juices to leak onto the plate and mix with the dressing. Serve with grilled bread to sop up what’s left behind. This dish is greater than the sum of its parts.
Ingredients
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1garlic clove 1/4teaspoon dried oregano (or dill or thyme) 2tablespoons red or white wine vinegar Salt and freshly ground black pepper 1pound beefsteak or heirloom tomatoes (about 4 medium) 3tablespoons extra-virgin olive oil Flaky salt, for sprinkling (optional)
Directions
Using the flat side of your knife, smash the garlic and add to a small bowl or cup with the oregano and vinegar. Whisk briefly to combine. Lightly sprinkle salt (about 1/4 teaspoon) evenly over a serving plate. Slice tomatoes 1/4 inch thick and arrange on the plate in a single layer on top of the salt. Scrape any tomato juice left on the cutting board over the tomato slices, then sprinkle more salt (about 1/4 teaspoon) evenly over the sliced tomatoes. Pluck the garlic pieces out of the vinegar mixture and discard. Quickly whisk the oil into the vinegar and immediately pour over the tomato slices. Sprinkle with flaky salt, if using, and a few grinds of black pepper.
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