Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.

3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar
3/4 teaspoon packed light brown sugar
1/2 teaspoon salt (preferably flaky sea salt or fleur de sel)
1/2 teaspoon coarsely ground black pepper
2 lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
1 scallion, thinly sliced diagonally

Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl. Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion. Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.
Cooks' note:
Tomatoes can be sliced and dressed, without scallion, 6 hours ahead and chilled, covered with plastic wrap. Sprinkle scallion over tomatoes just before serving.

Makes 6 servings.


July 2005

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