This 3-Ingredient Tomato Salad Reminds Me of Summers on Nantucket

It’s a perfect way to highlight the jewels of summer.

Simply Recipes / Mark Beahm

When I worked as a private chef right out of culinary school, I was lucky enough to spend a few summers on Nantucket cooking for the family I worked for. I’d grown up going to Cape Cod my whole life, but I was totally blown away by the island’s summer bounty. There is a farm store there called Bartlett’s Farm, which quickly became my favorite place to shop for my daily provisions. 

In August, the heirloom tomatoes at Bartlett’s became even more coveted than a parking spot on the Island. They were like crown jewels welcoming you into the store. As you walked through the doors, you were met by their beautiful, summery aroma. I don’t think there was a day that passed in August where I didn't load up my buggy with these gorgeous orbs. 

Making the Most of Summer Tomatoes

The logical thing to make with peak-season tomatoes? Caprese salad. In fact, the store cleverly stocked homemade mozzarella and fresh basil right by the tomatoes. The only issue? While the limit on too many summer tomatoes simply doesn’t exist, the same is not true for cheese-based salads. 

I started to experiment with other ways to serve them. I made a few stuffed tomato variations which, while pretty, felt sort of wasteful. I used them in sandwiches for lunch, but that didn’t allow them to truly shine. 

While making a batch of pickled onions for taco night, I was hit with an idea. What if I gave the tomatoes the same briny treatment as the onions? I sliced a few tomatoes, shingled them on a platter, then drizzled them with a little sherry vinegar, olive oil, dried oregano, and some salt and pepper. 

I let them sit for about half an hour at room temperature, then topped them with a little grated Parmesan. It’s safe to say they were a hit because I made them on repeat for the rest of the summer. 

Simply Recipes / Mark Beahm

Keep It Simple

I still make this simple dish today, and it always reminds me of one of my cooking idols, Alice Waters. In her book, The Art of Simple Food, she wisely says, “When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.” 

In the summer, I feel most connected with this style of cooking. After a long cold winter in the Northeast, I can’t wait for summer's bounty. The season is so short and fleeting, there’s no time for overthinking how you cook. Take what you are given, and make it taste more like that thing. 

This tomato salad is the true essence of a ripe summer tomato. The vinegar highlights its natural acidity while the oregano brings out its earthiness. The olive oil and Parmesan enhance the savory notes and give the tomatoes a bit of richness. And the best part? It looks almost as good as it tastes and takes all of five minutes to put together. 

Simply Recipes / Mark Beahm

How To Make My 3-Ingredient Marinated Tomato Salad

For two to four servings, you’ll need:

• 2 large heirloom or beefsteak tomatoes, cut into 1/4-inch-thick slices
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 teaspoon dried oregano
• Flaky salt and ground black pepper, to taste
• 2 tablespoons freshly grated Parmesan, optional

Arrange the tomato slices on a large serving platter. It’s okay if they overlap slightly, but you want most of the surface of each tomato slice exposed. Evenly drizzle the olive oil and vinegar on top, then sprinkle with the oregano, salt, and pepper. Let sit at room temperature for about 30 minutes. 

Right before serving, dust with grated Parmesan, if using, and serve. 

These tomatoes are best when served immediately. You can store leftovers in the fridge for up to 1 day, but it will impact the texture and flavor of the tomatoes.

Simply Recipes / Mark Beahm

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