Why is it that the simplest dishes always make the biggest impact? This simple salad is always a big hit at dinner parties. It’s so easy to prepare. I have some fancy schmancy olive oil and I used some of that lemon oil in this dish. People noticed it right away. They even liked it. Lemon olive oil is not easy to find but you could mimic the flavour by grating a little lemon rind over the tomatoes and using regular olive oil. I’m not using many measurements in this recipe. This one’s done more by feel. Use enough tomatoes to cover your plate. Everything else was just sprinkled on as I saw fit. I used much less red wine vinegar than balsamic vinegar. This dish only needs a touch of oil vinegar so don’t go overboard. I like to put this one together shortly before serving. Tomatoes that are salted will start to lose their liquid and it can change the character of the dish.
tomatoes – enough to cover your serving plate
spinach leaves – enough to cover the plate
3 small shallots
olive oil (mine was lemon infused – grate some lemon rind on your dish if you can’t find it)
red wine vinegar
I started this dish by picking the stems off of some carefully chosen spinach leaves and arranging them on the plate. Next came the shallots. They were cut in half and sliced thinly. I broke them up by hand so they were little half-round onion pieces. Sprinkle a few on the spinach leaves.
I’ve been seeding my tomatoes lately. It gets rid of some of the mess and also cuts down on the acid in the tomatoes. All I do is cut the tomatoes in half and scoop out the seeds over the sink. After that I cut the tomatoes into slices and arranged them on the serving plate. Shallots were then sprinkled liberally over the tomatoes. Sprinkle the salt and pepper on the tomato and onions. Add some thinly chopped basil leaves. Sprinkle on the olive oil and vinegars. You’re done. It’s ready to eat. I swear that your friends will love this dish at your next dinner party.