Soups and Salads
Recipe from Ciao Italia Family Classics
Since his office was close by, Dad always came home for lunch during the week. I guess you could say he was spoiled because my mother was such a fantastic cook. She made everything from scratch-so why should he brown bag it? I always marveled at the fact that with seven children, Mom never tired of the three-meals-a-day routine. Well, maybe she did, but she never said anything. Anyway, when Dad's tomatoes were coming in, she would make him this tomato salad, which I also crave. Not only were the tomatoes the best ever, but the homemade bread she served them with was her signature triumph in the kitchen. It was a great marriage, homemade bread and home-grown tomatoes. You would come home for lunch, too. The salad is best made several hours in advance.
1. In a rectangular, glass casserole dish, combine the olive oil, wine vinegar, sugar, parsley, garlic, oregano and salt. Stir with a wooden spoon to mix the ingredients well. Lay the tomatoes over the dressing in a single layer or just slightly overlapping.
2. Cover the dish with plastic wrap and allow to marinate at room temperature for several hours. Occasionally, spoon the dressing over the tomatoes as they sit.
3. Serve with slices of bread and fare la scarpetta, which means use the bread to soak up the tomato juices. Pure heaven!