This is simplicity itself. What is needed is an heirloom tomato variety or two that are meaty and solid. A Pineapple is my first choice. Since my first choice pineapple was taken out by a late spring freeze, I’ve had to adapt to other varieties. You know how that goes! The flavor is still wonderful and satisfying. The look is just a little different.
In this rendition I used Green Zebras, the red German Johnson, Big White, and Yellow Brandywine. The broad color range makes this salad look almost like confetti. If you cut larger chunks of tomato, it will appear as colored rocks.
Preparation takes only a few moments, but the salad should rest for 30 minutes to allow the flavors to blend. Of course, serve this salad at room temperature. Refrigeration is not a tomato’s friend.
This salad is best served fresh.
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