The 5-Minute Tomato Salad I Can't Stop Making

With just three ingredients, it’s packed with flavor.

When summer rolls around, my appetite for cooking wanes as the temperature rises. We live in a 90-year-old house without air conditioning, and that means I want quick, simple meals that don’t require an oven or stove.

Thankfully, summertime produce is, in my opinion, the best: vibrant, candy-like berries, super sweet corn, and juicy tomatoes that are packed with flavor. Last summer, I was pregnant, chronically overheated, tired, and craving anything salty, savory, and juicy—a unique combination for which tomatoes are uniquely perfect.

I serve this five-minute salad as a side to my backyard BBQs, whether I’m serving grilled fish, hot dogs, or burgers. Feel free to toss it with a handful of fresh chopped cilantro or a sprinkling of sesame seeds.

Choosing the Right Tomatoes

I love using a variety of colorful tomatoes so you can make the most of the summertime bounty. From red to yellow, orange, green, and even purple, they look stunning against any serving dish. Since they’re the main ingredient, use the best quality tomatoes you can find.

If tomatoes aren’t in season, or you can’t find flavorful ones, use cherry or grape tomatoes (halved), which are often more concentrated in flavor all year round.

Salting tomatoes helps to draw out moisture, enhancing the flavor of the fruit and bringing out its umami flavor. I like to let my tomatoes salt for about five minutes, but any amount of time helps.

A Note on Chili Crisp

There tends to be a plethora of chili crisp options, and I typically have a few on hand. I love the FLYBYJING Sichuan Chili Crisp with its savory fermented black bean and tingling spice from Sichuan chilis. BowlCut Chili Crisp is a small brand I also like with a slightly sweeter flavor profile.

When all else fails, Trader Joe’s Crunchy Chili Onion is a great entry point to the world of chili crisp.

How To Make My Chili Crisp Tomato Salad

For about four servings, you’ll need:

• 1 1/2 pounds ripe tomatoes

• 1/2 teaspoon kosher salt

• 4 teaspoons chili crisp

• 1 tablespoon rice vinegar

Cut the tomatoes into 1/2-inch wedges and place in a bowl. Sprinkle the tomatoes with salt and let sit.

While the tomatoes are resting, combine the chili crisp and rice vinegar in a small bowl. Drizzle over the tomatoes and serve.

Read the original article on Simply Recipes.