it doesn't take long


to make a decent tomato salad. one version would have fresh mozzarella, some tender flecked leaf lettuce and a fragrantly ripe tomato.


another might use frisée and a hardboiled egg, yet another has it with pan roasted shiitake. always basil, shredded or ripped, always a rich dressing, mostly oil, vinegar, mustard, an egg yolk, two oil-cured anchovies and sea salt. i like finely chopped red onion, flavoring the vinaigrette, but strain it out before serving.


all prepared in no time, less than it takes for sinatra to do doo-be-doo-be-doo, and likely devoured in the instant hence.


tomatoes aren't always red...


pardon my pun, they pair well with pears ...