Every summer, I patiently wait for tomatoes to come in season. And when the time arrives I eat them endlessly. Sadly tomato season is just about wrapping up, but you can still find glorious tomatoes in the market. Right now farmers' markets are brimming with tomatoes in all sizes and colors, including all the misshapen heirlooms that I've come to adore. When I have an abundance of tomatoes, one of the first recipes I make is salad. The focus of this dish is all about the tomato.
Sweet and juicy tomatoes shine in this recipe. Garden-fresh tomatoes are so good that you really don't need to jazz them up in any way. But this recipe brings out the best and brightest flavors of tomatoes and pairs the fruit with its aromatic friend, basil. With just a little oil, vinegar, and pesto, you can create a simple dish that would be great to start off any end-of-summer meal or serve as a refreshing side. It's mouthwatering and delicious—you've never had tomatoes this good.
Tomato Salad with Pesto Dressing
2-1/2 to 3 pounds mixed tomatoes, cored and cut into wedges
2 tablespoons Perfect Pesto
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
fine sea salt
freshly ground black pepper
1/2 cup basil leaves, torn
In a large bowl, gently toss the tomatoes with pesto, oil, and vinegar. Season with salt and pepper. Transfer to a serving bowl and scatter over with torn basil leaves. Serve at room temperature. Yield: 4 servings as an appetizer or side dish.