Wednesday, May 30, 2012
Tomato salad on a friselle
Go ahead and be patient if you like. But as soon as the tomato plants went into the ground last week I became mighty restless dreaming about the summer's first fresh tomato salad, which is still a good couple months away.
To make matters worse I had just schlepped home the perfect accompaniment to such a salad, these friselle from an Arthur Avenue baker in the Bronx.
And so I headed over to the store, grabbed the best-looking on-the-vine tomatoes that I could find, chopped them up with a little red onion, balsamic, olive oil, basil, salt and pepper, and had at it.
Patience is an overrated virtue.