Tomato Salad Sandwich


  • 1 pound ripe tomatoes, in assorted colors and sizes
  • Salt and pepper
  • 1 garlic clove, finely minced
  • 1 teaspoon capers, rinsed
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • Pinch red pepper flakes
  • 12 basil leaves
  • 4 fresh French rolls or a long baguette.

Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in an a bowl. Season with salt and pepper.

Add the garlic, capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes.

Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces.

Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

From New York Times. Serves 4


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s