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Simple Tomato Salad with Pecorino Romano and Oregano

Name: Simple Tomato Salad with Pecorino Romano and Oregano
Total time: 20 min
Ingredients: 1 1/2 pounds mixed, ripe tomatoes, cored and sliced 1/4 inch thick; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, minced shallot; 1/2 teaspoon, grated lemon zest plus 1 teaspoon juice; 1/2 teaspoon, salt; 1/4 teaspoon, pepper; 1/8 teaspoon, red pepper flakes; 1 ounce shaved, Pecorino Romano cheese; 2 teaspoons coarsely, chopped fresh oregano

By Morgan Bolling ･ Appears in Cook's Country August/September 2017

When tomatoes are at their peak, don’t stand in their way.

YIELD 4

TIME 20 minutes

Simple Tomato Salad with Pecorino Romano and Oregano photo

Why This Recipe Works

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Gather Your Ingredients

1 ½ pounds mixed ripe tomatoes, cored and sliced 1/4 inch thick

3 tablespoons extra-virgin olive oil

1 tablespoon minced shallot

½ teaspoon grated lemon zest plus 1 teaspoon juice

½ teaspoon salt

¼ teaspoon pepper

⅛ teaspoon red pepper flakes

2 teaspoons coarsely chopped fresh oregano

Key Equipment

Before You Begin

For the best results, use peak-of-the-season tomatoes. Serve this salad with crusty bread to sop up the dressing.

Instructions

Arrange tomatoes on large, shallow platter. Whisk oil, shallot, lemon zest and juice, salt, pepper, and pepper flakes together in bowl. Spoon dressing over tomatoes. Sprinkle with Pecorino and oregano. Serve immediately.

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