No-Cook Recipes: The Simplest Tomato Salad

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What if I told you that you could make one of the best dishes you’ve ever eaten with only five ingredients? Oh wait, I’m about to.

I read recently that Thomas Keller (the mastermind chef behind The French Laundry) likes to make spontaneous salads. So today, I decided to challenge myself at the farmers’ market and make one of my own.

The heirloom tomatoes were looking mighty fine, and I’d been wanting to try lemon cucumbers since I saw them at the market last week. I started panicking because two vegetables didn’t seem like much of a salad.

Then, I had a flashback. I used to live down the street from a farm when I was little, and sometimes I would bike over and get vegetables. I didn’t know that a tomato could taste like anything but water until I had one from the farm.

One time, the farmer sold me some zucchini and said, “do you know the best way to cook this?” I shook my head. He said, “olive oil, a little salt and pepper. That’s all it needs.”

That lesson has stayed with me. Now, whenever I think about complicating a dish, I remember the wise farmer’s words.

To make this salad, find three of the best heirloom tomatoes in the bunch. The more vibrant the color, the better they probably are. Thinly slice some lemon cucumbers and layer them with the tomatoes. Sprinkle on some olive oil, sea salt and pepper, and prepare to be amazed.

This song has been stuck in my head for the last 48 hours. Maybe putting it here will help.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
This entry was posted in Dinner, Lunch, No-Cook Recipes, Uncategorized, Vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

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