Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 30, 2023
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Neapolitan-style Tomato Salad
Insalata di Pomodori alla Napoletana
Region: Italy, Campania-Naples
Category: Salads
Season: Summer
Difficulty: Easy but takes non-working time

Neapolitans would make this tomato salad with large tomatoes that still have a little green on them.  This recipe uses ripe ones.  At no time should the tomatoes be refrigerated.  This is an excellent recipe to experiment with heirloom tomatoes from the farmers market.

[photo: Clifford A. Wright]

Yield: Makes 10 to 12 servings
Preparation Time: 2 hours

14 large ripe tomatoes (7 to 8 pounds total), cut in half

For the dressing

3/4 cup extra-virgin olive oil

1/4 cup red wine vinegar, or to taste

4 garlic cloves, finely chopped

3 tablespoons finely chopped fresh basil

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1. Seed the tomatoes by lightly squeezing them out over a garbage pail or a sink with a disposal, then cut into thin wedges.  Place the tomatoes in a colander and leave to drain for 2 hours.

2. For the dressing, in a bowl or measuring cup, whisk together the olive oil, vinegar, garlic, basil, and oregano.

3. Transfer the drained tomatoes to a large bowl or platter and toss with the dressing.  Season with salt and pepper.  Serve at room temperature.

Variation: 

Note: 

Posted: 12/29/2006



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune

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© 1999-2023 Clifford A. Wright