FRENCH TOMATO SALAD

1/2 to 3/4 lbs of in season fresh tomatoes (room temperature) 2 cloves of garlic, minced very fine. 1/2 onion, sliced very thinly oil and vinegar salt and pepper optional, 1-2 sliced hard-boiled eggs; arrange on top (add salt) optional, chopped fresh parsley. if not on hand, skip optional but strongly recommended: One loaf of french bread.

This is an old French recipe handed down through generations. The key is simple ripe ingredients--carefully executed. It works as is; do not add basil, oregano or cheese. Using a sharp chef's knife: Thinly slice the tomatoes; lay the tomato slices out on a serving platter, overlapping slightly.

Using a sharp chef's knife: Mince the garlic very fine (you may wish to add water to keep the garlic from sticking to your knife--this will help moderate the sharpness of the garlic. This requires effort, but you'll be rewarded--do it. Distribute the garlic over the tomatoes as best you can.

Using a sharp chef's knife: Thinly slice the onions. Arrange the onions evenly on top of the tomatoes and garlic.

Oil and vinegar--do not measure--instead drizzle each to coat the tomato slices. Oil first, vinegar last. Salt and pepper to taste. Again do not measure. If on hand, sliced hard-boiled eggs; arrange on top (additional salt may be needed).

Lastly, let stand 10 minutes for the flavors to develop. Slice the french bread and use it to eat with the salad and to soak up the vinaigrette on your plate. When serving, gently serve the tomatoes with a two large soup spoons. Be sure each person gets at least one spoonful of the vinaigrette on top of the tomatoes.

Serve with your favorite wine.

Submitted by: Vince

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