ニューヨーク・タイムズのインスタグラム(nytimes) - 8月11日 00時32分

A great tomato salad starts with sweet, ripe tomatoes, like the ones photographed here by @karstenmoran. Head to the market or farm stand and choose a mix of heirlooms in assorted colors, from green to red to burgundy to golden. Or, even better, pick them straight from your garden for a cool dinner solution for a hot summer night. Dress the salad with olive oil and red wine vinegar, with a touch of garlic, and drape with anchovy fillets, “the perfect counterpoint to the tomatoes’ sweetness,” writes @nytfood's writer @david_tanis. Just before serving, toss the salad with large handful of fragrant basil leaves. Visit the link in our profile to get the @nytfood recipe for tomatoes with basil and anchovies. #?

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