madbaker | Crab Season. Tomato Season!

This week's Resolution Recipe: Crab and Tomato Salad.

6 heirloom tomatoes, varied in size and color
1 small shallot, minced
3 Tbsp apple cider vinegar
6 T olive oil
salt and pepper
2 small cucumbers, peeled, halved, and seeded
12 oz fresh crab meat (I used Dungeness, 'cause.)
4 large basil leaves, minced
~~4 mint leaves, minced~~ (I used dill - the curvy upstairs neighbor does not like mint)
1 Tbsp chives, snipped fine
20 golden and red cherry tomatoes, halved

Trim tops and bottoms of full-sized tomatoes. Slice crosswise into even 1/4" slices. In a medium mixing bowl, cover shallot with vinegar and let macerate at least 10 minutes. Whisk in oil. Season with salt and pepper. Slice cucumbers into very thin half moons. Sprinkle with salt and place on a paper towel-lined plate. Set in fridge for 10 minutes. Remove and pat dry.

Toss crab meat with the herbs and 3 Tbsp vinaigrette. Season with salt and pepper. Sprinkle the tomatoes with salt and pepper; arrange tomato slices on four plates so they overlap in a single layer. Scatter cucumber slices and cherry tomato halves over each serving. Spoon 2 Tbsp vinaigrette over each salad.

Arrange crab meat in a mound in the center of each salad. Drizzle with extra vinaigrette and serve.

What worked: Despite how this looks, it was quite easy. Showy as well, and extremely tasty. It went very well with Acme green onion slab. Very good for a warm evening.

What didn't: A little on the pricey side, since I bought just-caught crab meat. Which was worth it.

Will I make it again? Probably not, unless I want a summer dinner that's a simple yet show-off.

What I'm reading: Daniel Suarez, Kill Decision