Garlic Scented Tomato Salad (Marcella Hazan)

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   1. Peel the garlic cloves and mash them hard with a knife handle. Put them in a small bowl or saucer together with 1 to 2 teaspoons salt and 2 tablespoons of the red wine vinegar. Stir and let steep at least 20 minutes.

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   2. Skin the tomatoes raw, you can blanch them quickly then plunge them into ice water so they don't cook, then slice them into thin slices and spread the slice out in a deep serving platter.

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   3. When ready to serve the salad wash the basil leaves in cold water, shake off their moisture and tear them into 2 or 3 pieces each and sprinkle them over the tomatoes.

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   4. Pour the garlic steeped vinegar through a wire strainer, distributing it over the tomatoes. Add enough extra virgin olive oil to coat the tomatoes well, toss, taste and correct if necessary for salt and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.