This dish got its name when my wife would ask what’s for dinner and I’d say, “Seared fish with a small tomato salad”. Not small because I use small tomatoes, but because I never made that much of it. This salad depends entirely on the tomatoes, so use the best. I like to use several different types of heirloom tomatoes for the different colors and flavors they bring to the plate. This is the basic salad that I use to top seared fish, but see below for other uses.
INGREDIENTS:
2-3 cups heirloom tomatoes, as many color as you can get, seeded and cut into ½ inch dice 1 tablespoon tiny fresh marjoram (or oregano) leaves, plucked from the ends of the stems Salt and pepper 1-2 tablespoons of a light vinegar, such as champagne, rosé, white balsamic, or sherry 1-2 tablespoons Extra Virgin olive oil, or as needed
METHOD:
Place the tomato into a non-reactive bowl.
Sprinkle lightly with salt and pepper, then drizzle with vinegar. Toss gently to mix.
Add some of the herbs, and gently toss to mix in.
Drizzle with oil, and stir to coat the tomato with oil.
Allow to marinate up to 1 hour, tossing occasionally.
Just before service, add the rest of the herbs and toss, the tip the tomato salad into a basket strainer just large enough to hold the ingredients, and drain. Anoint with a little more olive oil if you wish after you have drained the salad.
Salad is ready to use.
Chef’s Notes and Tips:
A small tomato salad… This was originally devised to top seared sturgeon that was cooked with white truffle oil and sauced with a reduction of white wine, tomato liquor, stock, and more truffle oil. If you want to have red wine, drizzle it with a little older, more viscous balsamic vinegar and use it to top grilled sword fish, tuna, or even steak. It is also good as a topping for bruschetta, especially if you grill the bread. It is really nice as part of a salad with baby arugula, or better yet, micro-greens or arugula sprouts from New Natives. This is great in a sandwich with avocado and mozzarella, and it goes well in an omelet when chilled- the contrast of the hot eggs and cold salad is nice with the tang of the tomato and the smoothness of the eggs. One thing to remember; drain the salad just before using so it is not soggy, and it will have a livelier taste. I have heated the resulting juices and used them as part of a sauce with excellent results.
Yield: 4 portions for topping entrées.
Source: Chef Andrew E Cohen
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