Origin

Ingredients

Method

• medium-sized, firm fleshed tomatoes
• mayonnaise (home-made, if you can)
• fresh lemon juice
• parsley
• cooked baby shrimp (the Belgians use "gray shrimp" coming from the North Sea, but pink ones will also work)

Cut tops off tomatoes and remove insides, salt and pepper inside, mix shrimp, lemon juice, chopped parsley, and mayonnaise in a separate bowl, fill tomatoes with shrimp mixture.

• tomatoes (any kind) diced
• basic vinaigrette (oil, vinegar, Dijon mustard)
• shallot, minced
• hard-boiled egg (optional)
• salt and pepper
• French bread

Prepare vinaigrette in salad bowl, add minced shallot, add diced tomatoes, and chopped egg, add salt and pepper, toss gently and serve with baguette to sop up the juices.

• tomatoes (any kind) diced
• olive oil
• fresh lemon juice
• oregano (optional)
• feta cheese
• purple onion
• Greek (Kalamata) olives

Place sliced tomatoes on a serving dish. Sprinkle on the feta cheese, lemon juice, and olive oil. Season with salt and pepper. Garnish with olives and onion slices.

• tomatoes (any medium or large size), diced
• fresh lime juice (1/4 cup for every 4 tomatoes)
• fresh ginger, peeled and sliced paper thin (1/3 cup for every 4 tomatoes)
• chopped mint
• 1 medium spicy pepper (banana chile works well) seeded and sliced fine
• salt

Place ginger and chile in a small glass or ceramic bowl, add lime juice, salt and pepper, let stand for 20 minutes. Slice tomatoes and arrange on plate. Add mint, salt and pepper. Add ginger mixture evenly over tomatoes. Serve chilled.

• tomatoes (plum are best) diced
• olive oil
• fresh lemon juice
• basil, minced garlic
• French or Italian bread sliced and toasted

Dice tomatoes and mix with all the other ingredients except bread; set aside. Toast slices of French or Italian bread. Spoon tomato mixture at room temperature onto toasted bread slices.

• tomatoes (any type) sliced
• 1/4 cup of finely diced onion per tomato
• 1/4 tsp of sugar per tomato
• bye or sourdough bread
• butter
• salt and pepper

Prepare onion-sugar mixture and let sit for at least 15 minutes, slice tomatoes and place on plate in an overlapping fashion, salt and pepper them, spread onion mixture evenly over tomatoes, serve with buttered bread.

• tomatoes (any type) sliced
• olive oil
• garlic
• Spanish or French bread sliced and toasted
• anchovies in olive oil
• ground pepper

While the bread is still warm, rub both sides of the toast with the garlic. Cut the tomatoes into halves and rub each side of the toast with some of them, so that the juice and seeds soak well into the toast . Slice the remaining tomatoes and arrange on the toasts. Drizzle each toast with olive oil and top with anchovy fillets. Add ground black pepper and serve.

• tomatoes (any type) diced
• olive oil, lemon juice
• mint
• parsley,
• salt and pepper

Prepare olive oil and lemon juice mixture in a small bowl. Dice the tomatoes. Slice onions finely and toss them with salt in a small separate bowl. Let them sit for 20 minutes. Rinse the salt off the onions in cold water and squeeze to remove the remaining water. Layer, first the onions on a serving platter, then the tomatoes, then the parsley and mint. Pour lemon mixture over all.