Tomatoes with Olive Oil and Balsamic Vinegar

During the summer I generally stick to light, simple meals. I’m not in the mood for something heavy, but more importantly I’d rather go to the pool with the girls than work in the kitchen for two hours. This goes for side dishes, too. And it just doesn’t get much lighter or simpler than this tomato salad.

Ingredients

tomatoes
extra virgin olive oil
balsamic vinegar
kosher salt and fresh ground black pepper

Directions

Wash the tomatoes, remove the vine (if it’s attached) and cut out the root of the stem. This is easiest with a paring knife.

Note in the video that I’m holding the handle of the knife with my little finger, not holding the blade. The other thing to notice is that I’m using my thumb, right near the tip of the blade, to control how deeply the blade goes into the tomato.

Once the stems are cut out, cut each tomato into quarters then in half the other direction.

The exact number of cuts isn’t important, just cut them into bite-sized pieces.

Drizzle with olive oil and vinegar.

Top with salt & pepper.

And that’s it.


Tomorrow I’ll show a tip for grilling a perfect steak every time.
Tomatoes, Olive Oil & Balsamic Vinegar

Tomatoes, Olive Oil & Balsamic Vinegar

Ingredients

  • tomatoes
  • extra virgin olive oil
  • balsamic vinegar
  • kosher salt and fresh ground black pepper

Instructions

Wash the tomatoes and cut out the stem. Cut into quarters, then in half, or thirds. You want bite-sized pieces.

Drizzle with olive oil and balsamic vinegar.

Top with salt and pepper.

That's it. It doesn't have to be complicated to be good. Just make sure you use good tomatoes, because that's what you'll be tasting.