This is a simple but great little recipe I was given almost 30 years ago whilst holidaying in France, and it’s been one of my favorites ever since. It is not a recipe for people who don’t like garlic, but if you love garlic & you love tomatoes then you’ll most probably love this recipe! and it’s super-easy to make.
It also goes really well with my “French Rice Salad” dish (which I’ll be posting at a later date, when I get a spare minute…..), or with any green side-salad really. It is particularly good as a side dish to serve with a vegetarian Quiche or with other meals that go well with salads (it’s even great when served with the Greek dish ‘Spanakopita’ : Spinach & Feta pie baked in filo pastry).
* Olive Oil or another oil of your choice (Peanut Oil was originally used by my French friend, but I prefer Olive-Oil)
* Lemon Juice (Equal amount of lemon juice to the amount of oil used – so 1/2 cup of oil = 1/2 cup of lemon juice)
* Finely chopped fresh Garlic (1 Clove should be enough for 2-4 people, depending on your taste… You can use a garlic-press to mince the garlic if you prefer, otherwise hand-chopped is best)
* Finely chopped fresh parsley (about 1 small sprig / 1 teaspoon of chopped parsley should be enough for 2 – 4 people – Also, do not use anything other than a hand knife to chop your herbs, as the taste is just not the same……)
* Salt & Pepper to taste (Freshly ground pepper & sea-salt is best…..)
* Mix the oil and lemon juice together, and add the chopped Garlic and Fresh Parley. Add Salt & Pepper to taste & stir gently.
* Wash the tomatoes and slice them into slices. (The slices should be about 2-3 mm thick, so thick enough that they are not too ‘floppy’, but are not too thick).
TIP: Tomato slices keep their shape much better if you cut them ACROSS the top of the fruit, rather than down the sides of the fruit. Don’t ask me why it works differently, but it just does!
* Place the tomato slices on a plate or platter type serving dish in rows, each slice slightly overlapping the one before it / underneath it, until you have filled the platter completely.
* Pour the oil / lemon juice dressing over the tomatoes.
* Serve and Enjoy!
(Note: This recipe actually improves if you give it a little time to marinate in the oil/lemon dressing, so it is best if you can leave it in the fridge for about 30 mins to an hour or so before serving – just make sure you cover it well with plastic wrap etc.)
It will even keep well in the fridge for up to 2-3 days or so if stored correctly (in an airtight container). Also, if the oil should turn solid after storing in the fridge then don’t throw it out – just leave it out at room temperature and within about 15 minutes the oil should have melted, & then it’s fine to serve………