Recipe Corner

Tomato Platter

4 ripe tomatoes
2 cucumbers, peeled and thinly sliced
1 small red onion, finely sliced
1 head Belgian endive (optional--I didn't use this, couldn't find it)
2 tablespoons fresh cilantro or basil, chopped
1 ripe avocado
1/2 cup black olives
6 tablespoons extra virgin olive oil
2 tablespoons raw wine vinegar (I used red wine vinegar)
1 large lemon
cracked pepper
1 cup feta cheese, cut into small pieces

Remove the outer leaves of endive, cut off end and separate into leaves. Make a fan of endive leaves at one end of a large, flat platter. Slice tomatoes very thinly and arrange around the outside edge of the platter. Strew cucumbers in the center of the tomato ring. Arrange sliced onions over the tomatoes. Strew olives over salad. Dribble the olive oil over all, dribble on vinegar, then squeeze on lemon juice and sprinkle with pepper. Sprinkle on cilantro or basil. Leave the platter at room temperature at least one hour. Just before serving, peel and slice the avocado, brush with a little oil and vinegar in the platter to keep from browning and arrange on the platter. Scatter the feta cheese over the tomatoes and serve.

from Nourishing Traditions by Sally Fallon

**I immediately put the salad into a cooler the second time I made it (instead of letting it sit out for an hour); I did not like the salad as much. For some reason, I think that step is important in getting the taste right.

Labels: Salad

posted by Rachel @ 11:03 AM