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farmer jo dishes up tomatoes by Joanna Piatek | 1 2 3
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If you crave the rich taste of tomatoes, this is the salad for you. It goes great with everything. Keep some good bread around to mop up the juices at the bottom of the bowl. Although I suggest using large tomatoes for the salad, more for measurement than anything else, don’t be afraid to use any size or shape.

Simple Tomato Salad (for 4 servings)
4 large fresh tomatoes  (any color)
3-4 Tablespoons olive oil
1-2 Tablespoons vinegar (red wine, balsamic, white. Go with what you have)
½ Teaspoon salt
¼ Teaspoon freshly ground black pepper  

Chop the tomatoes into bite size pieces. In a small bowl or jar mix the last 4 ingredients to make the vinaigrette. Whisk or shake well. Toss with the tomatoes. 

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Greek Tomato Salad Variation
2 large fresh tomatoes, chopped
2 Cups chopped, peeled cucumber
1/2 Cup crumbled feta
Large handful of kalamata or other olives

Toss with the vinaigrette as explained above.

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This is a great recipe to show off different colored tomatoes. Fresh mozzarella can usually be found at the deli of fancier grocery stores, floating in white liquid. 

Italian Tomato Salad
2 large tomatoes sliced into rounds
½ lb fresh mozzarella cheese, sliced into thick rounds
10 fresh basil leaves

Arrange tomatoes on a serving pattern. Layer with slices of mozzarella. Top with the basil leaves. Drizzle with the vinaigrette or plain olive oil.

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Eastern European Tomato Salad Variation
4 large tomatoes, chopped
½ Cup sliced sweet onion, such as Vidalia or Walla Walla
Vinaigrette from above
Plus: 1 Tablespoon sugar
1 Tablespoon fresh dill, or 1 teaspoon dried  

Combine tomatoes and onions in a serving bowl. Prepare the vinaigrette by adding the sugar and dill. Whisk or shake well. Toss on the salad.

more tomato goodness this way!

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