It’s a distinct pleasure to enjoy an unadorned, peak-season tomato. Even a slice topped with nothing but a sprinkle of salt is remarkably vibrant, at once sweet and bright, deeply savory, and refreshingly juicy.
But it’s also great fun to play off that all-natural complexity, pairing the fruit with ingredients that complement or contrast with—but never obscure—its multifaceted flavor. Think of how milky mozzarella tempers the acidity of the thick tomato slices in classic caprese while basil amplifies its from-thegarden freshness. With the help of just a couple supporting ingredients, those already-complex tomatoes become even more dynamic.
For a few new spins on tomato salad, I was determined to choose ingredients that would enhance, rather than
