Tomato Salad in Warm Balsamic Vinaigrette
Late summer is the peak season for tomatoes. When shopping, choose tomatoes that are firm, well shaped, fragrant and deeply colored for their variety. They should be free of blemishes, feel full and heavy for their size and give only slightly to gentle pressure.
Tomatoes should be stored at room temperature and used within a few days. Never put them in the refrigerator or their flesh will become mealy and lose flavor. Tomatoes can be ripened by placing them, along with an apple, in a paper bag with holes pierced in it for several days at room temperature, kept out of the sun.
It’s so easy to seed tomatoes. Here’s how: Cut the tomatoes in half crosswise, as you cut grapefruit. Holding the tomato half over the sink, squeeze the tomato gently and shake the seeds and juice out. Poke resisting seeds with your fingers.
Arrange tomato slices attractively in overlapping pattern on two dinner plates. Arrange onion rings over slices, dividing evenly.
Cook oil, vinegar, salt and pepper in small skillet over medium heat until simmering, about 1 minute.
Stir warm dressing and drizzle over salad, dividing evenly on 2 plates. Sprinkle with cheese. Garnish each with 5 basil leaves. Serve immediately while vinaigrette is still warm.
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