Sliced Tomato Salad With Ten Variations Pt 2

INGREDIENTS

INSTRUCTIONS

Lemons, Chilies, and Cilantro: Cut 1 lemon into very thin slices and
tuck them here and there between the slices of tomato. Remove the
stems and seeds and cut 1 jalapeno pepper or 2 serrano peppers into
thin julienne and scatter the peppers over the surface of the salad
before adding the olive oil. Add the olive oil, salt, and pepper, and
then sprinkle 1/2 cup fresh cilantro leaves over the salad.  Tuna &
Lemon: Drain a 6 1/2-ounce can of imported tuna and scatter  the tuna
over the tomatoes before adding the olive oil. Add 2 or 3  cloves of
crushed and minced garlic. Drizzle with the olive oil and  squeeze the
juice of 1/2 lemon over the salad before adding salt and  pepper.
Anchovies, Onions, and Olives: Peel a medium-sized sweet red onion and
slice it into 1/8-inch rounds. Add the onion slices randomly on top  of
the tomatoes and then drape 6 to 8 canned anchovy fillets, cut in
half, over the onions and tomatoes. Cut the anchovy fillets in half
and drape them over the vegetables. Scatter 3/4 cup pitted Kalamata,
Nicoise, or salt-cured olives over the salad, and then add the olive
oil, salt, and pepper.  Feta Cheese, Oregano, Olives, & Anchovies: Soak
8 anchovy fillets in 2  tablespoons of red wine vinegar for 30 minutes.
Cut 2 ounces of feta  cheese into small cubes and scatter it over the
tomatoes before  adding the olive oil. Add 1/4 cup pitted and coarsely
chopped  Kalamata olives to the salad. Drain the anchovies, cut them in
half,  and arrange them over the tomatoes, cheese, and olives. Scatter
the  feta cheese and the olives over the tomatoes. Add the olive oil,
salt, and pepper, and then sprinkle 1 tablespoon of minced fresh
oregano leaves over the salad. Copyright 1996 by Michele Anna Jordan,
author of the Good Cook's Book of Tomatoes. All Rights Reserved.
Reprinted with permission.  Recipe by: Good Cook's Book of Tomatoes
Posted to MC-Recipe Digest by Roberta Banghart <[email protected]> on
May 13, 1998

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