Pomodori con scalogni
There’s nothing fancy about this tomato salad… but it’s a favorite snack in the warm months, so I thought I’d share.
I am incredibly lucky to live right next to the loveliest market on Campo de’ Fiori. I’ve become pretty loyal to this one vendor… even though every time I buy some vegetables he asks me what I’m planning to do with them, then insists that I have it all wrong, and proceeds to tell me what I really should be making with said vegetables. It’s a thing we go through every time… and I’m OK with it.
This recipe couldn’t be more simple: tomatoes, shallots, basil, olive oil, and salt. The special secret here is that instead of making an olive oil and vinegar dressing, I soak the Scalogni (shallots) in white wine vinegar for 20 minutes or so.* The shallots lose their oniony bite and soak up enough acid that all you need to do is drizzle the tomatoes with some olive oil, sprinkle on some salt, and voilà! Ecco, pomodori con scalogni.
*you can use any type of vinegar!