What Baba Cooked

This isn’t so much a recipe as a list of ingredients and a memory of a magical day. And I beg you, if you find yourself in any Mediterranean or Adriatic village during the summer months you simply have to make this. I was fortunate that the entire list of ingredients were home grown, and in fact grew mere steps from the kitchen they were prepared in, quite literally. My mother in law’s tomatoes, parsley, garlic, and even the olive oil from the trees dotted around the house made for a salad I’m still pining for years after the photo was taken.

What you need:

• the best possible in-season tomatoes you can find, home grown or heirloom would be my pick, and make sure they haven’t been refrigerated.
• Garlic, thinly sliced
• Flat leaf parsley, finely chopped
• Really good quality olive oil, it’s this and the tomatoes that are the heroes
• Salt and pepper
• Optional: vinegar, either red wine or a tiny bit of balsamic

What to do:

• Arrange sliced tomatoes on a wide plate, cut however you like, but thick slices work well here.
• Season with salt and pepper, and scatter the garlic and parsley on top.
• Drizzle generously with olive oil, and if using, a little vinegar.