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Beefsteak Tomato Salad with Fried Tomato Skins

Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: about 2 cups)
Ample beefsteak tomatoes are the ones you want to eat uncooked: They are fleshy, big, juicy, and so delicious. Saving the skins and frying them is a genius touch, creating a beautiful garnish with bacony qualities.

Ingredients

  • 2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
  • 5 tablespoons olive oil, divided
  • 3/8 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 cups baby arugula

Nutrition Information

  • calories 114
  • fat 7.4 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 12 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 197 mg
  • calcium 46 mg

How to Make It

  1. Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.

  2. Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.

  3. Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.