the sim­pli­est sum­mer salad ever!

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If toma­toes are on the vine, place them stem up. Oth­er­wise, store up­side down to con­trol air and mois­ture. Leave on the counter un­til ripe; if not eat­ing right away, store in the fridge for up to 2 days.


When slic­ing toma­toes (like for our salad), you’ll have left­over skin-heavy tops and bot­toms. Grate the flesh on a box grater and use for salsa or sauce. Any tomato scraps are an awe­some ad­di­tion to home­made stock; freeze them un­til ready to use.


Ripe toma­toes are ten­der, not soft. If yours seem super-soft, opt for roast­ing or sim­mer in sauces or soups. If they are very firm, let them ripen a few more days. In a hurry? Place in a pa­per bag and leave in a warm spot. (They’ll re­lease ethy­lene gas, which speeds up ripen­ing.) Wrap each in a pa­per towel to ab­sorb mois­ture and keep toma­toes from touch­ing.

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