TOMATO SALAD
For making tomato salad you require red, ripe tomatoes; the smoother they are the better, but the chief points are--very ripe and very red. Never use those pink, crinkly tomatoes which look something like milk stained with plum juice. If tomatoes are picked unripe, and then allowed to ripen afterwards, they become rotten and worthless. Slice up half a dozen or more tomatoes--sometimes it will be necessary to remove the core and pips, sometimes not; add a little oil, a little vinegar, and some pepper and salt. Tomato salad is one of the few that are very nice without any oil at all. Of course, this is a matter of taste. Some persons slice up a few onions and add to the tomatoes. In addition to this you can add some slices of cold potatoes. In this latter case, heap the potatoes up in the middle of the dish in the shape of a dome sprinkle some chopped parsley over the potatoes, put a border of sliced onion round the base, and then a border of sliced tomato outside that. This makes the dish look pretty.
Many persons rub the dish or salad-bowl with a bead of garlic. This is quite sufficient to flavor the salad; but never chop garlic for salads.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
