There is nothing better than fresh tomatoes in the summer! Now that they are in season you may be wondering how to best prepare them. There are tons of things you can do with them like slice them up for burgers, add them to salads, make a caprese salad and now you can try this recipe. It’s easy, delicious and yes, tastes like summer! This recipe came from the June issue of bon appétit magazine. It’s perfect for a hot night and tastes great with just about anything. I have made it 2 ways. One exactly as the recipe states with the watercress but I’ve also just made the tomatoes and omitted the watercress salad which is what I have pictured.
4 large tomatoes sliced 1/4” thick
1 shallot, thinly sliced into rings
¼ cup (loosely packed) flat-leaf parsley leaves
1 Tbsp olive oil plus more for drizzling
Flaky sea salt and freshly ground black pepper
1 bunch watercress, tough stems removed (about 4 cups)
1 Tbsp fresh lemon juice
In a medium bowl toss watercress with 1Tbsp each oil and lemon juice. Season watercress to taste with salt. Mound watercress on a platter.
Arrange tomatoes around the watercress on the platter. Scatter shallots and parsley over tomatoes: drizzle with olive oil and season with salt and pepper.
For the version pictured I only used 1 large tomato and half of a small shallot. I omitted the watercress salad but squeezed half a lemon over the tomatoes along with the olive oil, salt and pepper, shallot and parsley.