Look for all the different colors, sizes, and flavors of tomatoes at the farmers’ market all through tomato season—July, August, and September. Mix them together, sliced or wedged, for a strikingly beautiful salad.

　　

Ingredients

4 servings

　　4 medium tomatoes (about 1 1/4 pounds)

　　Salt

　　5 basil leaves

　　2 to 3 tablespoons extra-virgin olive oil

　　

Step 1

Wash and core: 4 medium tomatoes (about 1 1/4 pounds).

　　

Step 2

Cut into 1/4-inch slices and arrange on a plate. Season with: Salt.

　　

Step 3

Neatly stack and roll into a long thin cylinder: 5 basil leaves.

　　

Step 4

Cut across the cylinder of leaves with a pair of scissors or a knife, making long thin slices (a chiffonade). Scatter the chiffonade over the tomatoes and then drizzle the salad with: 2 to 3 tablespoons extra-virgin olive oil.

　　

Variations

Step 5

Cut 1/2 pound fresh mozzarella, feta, or queso fresco into thin slices. Tuck the slices of cheese between the slices of seasoned tomato and finish with the basil and oil.

　　

Step 6

Make a vinaigrette to use in place of the olive oil. Mix together 1 shallot, minced; 1 tablespoon red wine vinegar; salt and fresh-ground pepper; and a sprig of fresh basil. Let macerate for 15 minutes or so. Remove the basil and whisk in 3 or 4 tablespoons extra-virgin olive oil.

　　

Step 7

Use different herbs in place of the basil such as summer savory, mint, marjoram, and parsley.

　　

Step 8

Cut a few cherry tomatoes in half and dress with a bit of salt and oil or vinaigrette. Scatter over the sliced tomatoes with the basil.

　　The Art of Simple Food