Savor Summer: This 3-Ingredient Tomato Salad Evokes Nantucket Memories

After graduating from culinary school, I had the fortune of working as a personal chef for a family in Nantucket during several summers. Having been a regular visitor to Cape Cod throughout my childhood, I was completely taken aback by the richness of the island’s summer produce. A local farm store known as Bartlett’s Farm quickly became my go-to spot for daily ingredients.

By August, the heirloom tomatoes at Bartlett’s were more sought after than a parking space on the island. Entering the store, you were greeted by their vibrant colors and the inviting smell of fresh tomatoes. It was rare for a day to go by in August without me filling my cart with these prized tomatoes.

Enjoying Summer Tomatoes to the Fullest

What better way to enjoy peak-season tomatoes than with a Caprese salad? The store conveniently positioned homemade mozzarella and fresh basil next to the tomatoes. While you can never have too many summer tomatoes, unfortunately, the same can’t be said for cheese-based salads.

I began to explore other ways to highlight them. I tried several stuffed tomato recipes which, although beautiful, seemed somewhat extravagant. When I used them in sandwiches, their flavor was overshadowed by other ingredients.

One evening, while preparing pickled onions for a taco dinner, a new idea struck me. What if tomatoes were marinated in a similar way? I thinly sliced a few tomatoes and arranged them on a dish, then added a splash of sherry vinegar, a drizzle of olive oil, dried oregano, and a pinch of salt and pepper.

I allowed them to marinate at room temperature for about 30 minutes before sprinkling a bit of grated Parmesan over the top. They became a staple for the rest of the summer due to their popularity.

Simplicity Is Key

I continue to make this simple dish, which always brings me back to one of my culinary heroes, Alice Waters. In her book, The Art of Simple Food, she eloquently states, “When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.”

During the summer, this approach to cooking feels most natural to me. After enduring the long, harsh winters of the Northeast, I eagerly anticipate the arrival of summer’s bounty. The season is so brief that it’s essential to cook intuitively, enhancing the natural flavors of the ingredients.

This tomato salad captures the essence of a freshly picked summer tomato. The vinegar complements its natural tartness, while the oregano accentuates its earthy flavor. The addition of olive oil and Parmesan introduces a hint of richness, and visually, the dish is nearly as appealing as it is flavorful. Preparation takes just about five minutes.

Crafting My 3-Ingredient Marinated Tomato Salad

For two to four servings, here’s what you’ll need:

• 2 large heirloom or beefsteak tomatoes, sliced about 1/4-inch thick
• 2 tablespoons of extra-virgin olive oil
• 1 tablespoon of sherry vinegar or red wine vinegar
• 1/2 teaspoon of dried oregano
• Flaky salt and fresh ground black pepper, to taste
• 2 tablespoons of freshly grated Parmesan, optional

Place the tomato slices on a large serving platter, slightly overlapping is fine. Evenly distribute the olive oil and vinegar over the tomatoes, then season with oregano, salt, and pepper. Allow the dish to sit at room temperature for about 30 minutes.

Just before serving, sprinkle with grated Parmesan if desired, and enjoy.

It’s best to enjoy these tomatoes immediately after preparation. If you must store leftovers, keep them in the fridge for up to one day, though be aware that this may alter their texture and taste.