Name: Simple Tomato Salad with Pecorino Romano and Oregano
Total time: 20 min
Yield: Serves 4
Ingredients: 1 1/2 pounds mixed ripe tomatoes, cored and sliced 1/4 inch thick; 3 tablespoons extra-virgin olive oil; 1 tablespoon minced shallot; 1/2 teaspoon grated lemon zest plus 1 teaspoon juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon red pepper flakes; 1 ounce shaved Pecorino Romano cheese; 2 teaspoons coarsely chopped fresh oregano

Why This Recipe Works

This recipe starts with the ripest tomatoes you can find, either at the farmers’ market or at the grocery store. Because tomatoes are already fairly acidic, we found that a dressing made with the typical 3:1 ratio of oil to acid was too sharp. Adjusting the amount of lemon juice to minimize the acidity perfectly balanced the salad. A minced shallot added just a bit of sweetness and crunch, while rich shaved Pecorino Romano cheese and chopped herby oregano finished it off.

Before You Begin

For the best results, use peak-of-the-season tomatoes. Serve this salad with crusty bread to sop up the dressing.

Instructions

Arrange tomatoes on large, shallow platter. Whisk oil, shallot, lemon zest and juice, salt, pepper, and pepper flakes together in bowl. Spoon dressing over tomatoes. Sprinkle with Pecorino and oregano. Serve immediately.