Beefsteak Tomato Salad

Ample beefsteak tomatoes are the ones you want to eat uncooked: They are fleshy, big, juicy, and delicious. Saving and frying the skins is a genius touch, creating a beautiful garnish with bacony qualities that add texture and flavor to the salad. This dish is perfect for a summer lunch or a vibrant side dish for any meal.

Ingredients

• 2 ½ pounds beefsteak tomatoes in assorted colors (about 4 large tomatoes)
• 5 tablespoons olive oil, divided
• ⅜ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 2 cups baby arugula

Directions

Prepare the Tomatoes

1. Boil Water:
   Bring a large pot of water to a boil.
2. Core the Tomatoes:
   Core the beefsteak tomatoes and discard the cores.
3. Blanch the Tomatoes:
   Once the water is boiling, carefully place the tomatoes in it for about 15 seconds. This quick blanching will help loosen the skin.
4. Ice Bath:
   Immediately plunge the tomatoes into a bowl of ice water to stop the cooking process and make peeling easier.
5. Peel and Slice:
   Once cooled, drain the tomatoes and peel off the skins, setting the skins aside for later use. Cut the peeled tomatoes into ½-inch-thick slices and arrange them on a large serving platter.

Fry the Tomato Skins

1. Preheat Oven:
   Preheat your oven to a low temperature (about 200°F) to keep the fried skins warm while you prepare the rest of the dish.
2. Heat Oil:
   Heat ¼ cup of olive oil over medium-high heat in a small skillet.
3. Fry Skins:
   Once the oil is hot, add half of the reserved tomato skins. Fry the skins for about 2 minutes, turning occasionally until crisp and slightly browned.
4. Drain Skins:
   Using a slotted spoon, remove the crispy skins from the oil and drain them on a paper towel. Repeat the process with the remaining skins.
5. Season Skins:
   Sprinkle the fried tomato skins with ⅛ teaspoon of kosher salt while they are still warm. Keep the fried skins warm in the preheated oven while you finish the salad.

Assemble the Salad

1. Drizzle Tomatoes:
   Drizzle the sliced tomatoes on the platter with 1 tablespoon of olive oil.
2. Season Tomatoes:
   Season the tomatoes with the remaining ¼ teaspoon of kosher salt and the freshly ground black pepper, ensuring even distribution for maximum flavor.
3. Add Arugula:
   Scatter the baby arugula over the top of the tomato slices. The peppery bite of the arugula adds a fresh contrast to the sweetness of the tomatoes.

Finish with the Garnish

1. Add Crispy Skins:
   Top the salad with crispy fried tomato skins. They add a delightful crunch and a burst of umami flavor that complements the freshness of the tomatoes and arugula.

Serve

1. Serve Immediately:
   Serve the salad immediately, allowing the vibrant flavors and textures to shine. This dish is best enjoyed fresh, as the crispy skins may lose their crunch if they sit too long.

Additional Tips

• Flavor Variations: Consider drizzling the salad with a balsamic glaze or a splash of aged balsamic vinegar for added flavor. A sprinkle of crumbled feta or goat cheese can complement the tomatoes beautifully.
• Make Ahead: The tomatoes can be blanched, peeled, and sliced a few hours ahead and stored in the refrigerator. However, fry the tomato skins just before serving to ensure they remain crispy.
• Serving Suggestions: This salad pairs well with grilled meats or fish and can be served as part of a larger spread of summer dishes.

This Beefsteak Tomato Salad showcases the natural beauty and flavor of ripe summer tomatoes, enhanced by the creative use of their skins as a crispy garnish. Enjoy this dish as a celebration of the season's best produce!