I remember my grandmother making the simplest of salads with tomatoes and lettuces. She would quickly tear the lettuce and then chop the tomatoes into large diamond-like chunks, and just as quickly added a mayonnaise dressing that almost immediately turned milky and thin. The dressing served to bind the ripest and freshest ingredients. In my version, I have used butter lettuce, which is soft yet crunchy, and the ripest and most succulent tomato I could find. Making and eating this salad brought back the happiest of memories of a eating a basic salad that cooled the mind on a hot summer's night. —Bevi
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