This photo just makes me happy. Most of the tomatoes on this platter came from our small garden. I struggle to take photos when I’m in the midst of trying to get food on a table during a dinner party, so instead you’re seeing the before photo. What could be easier than a summer tomato salad?
I sliced the large tomatoes and fanned them out on the platter. Next tossed the cherry tomatoes around and drizzled my best extra-virgin olive oil (from Umbria) and a tad of red wine vinegar over the top. Finished off with some chopped shallots, basil from the garden torn into pieces and some crumbled gorgonzola. Sea salt and freshly ground pepper and you’re good to go. Buon appetito!