Tomato Basil Salad

• To Make a Tomato Basil Salad
• Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
• Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup.
• Substitute 2 tablespoons stemmed thyme for the basil.

1. 2 pounds medium tomatoes, cut into eighths
2. 2 tablespoons red wine vinegar
3. 1 teaspoon salt, preferably kosher salt or coarse sea salt
4. 1⁄2 teaspoon freshly ground black pepper
5. 3 tablespoons olive oil, preferably extra virgin olive oil
6. 1⁄4 cup chopped basil leaves

• Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
• Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.

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Roasted Radicchio and Shallots

• To Make a Roasted Radicchio and Shallots
• Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting. 
• Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar. 
• Add 2 teaspoons chopped herbs thyme, rosemary, oregano, and/or parsley, for example with the salt. 
• For a spikier salad, substitute white wine vinegar for the balsamic vinegar or try lemon juice for a bright spark.

1. 3 medium shallots, peeled
2. 5 tablespoons olive oil
3. 2 medium heads radicchio, outer leaves removed
4. 2 tablespoons balsamic vinegar
5. 1⁄4 to 1⁄2 teaspoon salt

• Position the rack in the center of the oven and preheat the oven to 350°F.
• Place the shallots in a large baking dish, pour 2 tablespoons olive oil over them, and toss to coat. Cover with aluminum foil and roast for 30 minutes.
• Cut the radicchio heads into quarters through the base so the leaves stay intact in the quarters. Rub the remaining 3 tablespoons oil on the radicchio quarters.
• Uncover the baking dish and add the radicchio. Roast, uncovered, until the radicchio is lightly browned and the shallots are quite soft, about 20 more minutes. Transfer all to a cutting board; let stand for 10 minutes.
• Roughly chop the radicchio and shallots; scrape them and any residual oil into a large serving bowl. Toss with the balsamic vinegar and salt to serve.

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