Simple Tomato Salad with Pecorino Romano and Oregano
When tomatoes are at their peak, don’t stand in their way.
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.
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