With local heirloom tomatoes at their peak, there’s no better time to make Jean Geroge‘s tomato and gruyere salad. Light, refreshing and simple to make, this easy meal is sure to make the most of the rest of your summer.
A crisp, dry, acidic white, rosé, or even a sparkling wine would be the perfect companion to this summer fare. A sancerre, like Lucien Crochet ($34.95,) a bright rose, like Chateau de Trinquevedel Tavel ($19.99,) or a Champagne like Pierre Gimmonet ($42.95,) will be refreshing, but not overpower the tomato salad.
- 5 ½ ounces Gruyere cheese
- 1 large ripe tomato
- 1 white (spring) onion or 2 medium shallots, finely chopped
- ¼ cup thinly sliced fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed or other neutral oil
- 2 tablespoons sherry vinegar
Grate the Gruyere on the large holes of a box grater directly over a large serving plate. Cut the tomato in half from top to bottom, remove the core, then cut crosswise into 1/2 inch-thick slices. Arrange the tomato half-moons in a circle around the mound of cheese.
Sprinkle the onion and parsley all over the cheese, then season everything with a pinch of salt and generous grindings of black pepper. Drizzle the oil, then the vinegar, all over the salad and serve immediately.
Pauline Fink, Staff