Options abound when cooking with red orbs of goodness

I love the scent of ripe tomatoes warmed by the sun. At their peak during the summer months, tomatoes taste better than they do all year. These juicy jewels star in all kinds of salads — from side dishes to main courses.

Tomatoes are a staple in my kitchen throughout the season. With a basket of them on hand, I’ve got the start of a meal. All I need to do is dress up the tomatoes with a couple more ingredients, and I can whip up something impressive and divinely delicious. Versatile by nature, tomatoes complement meat, fish and most any produce.

From a simple platter of tomatoes, hundreds of variations follow. Whether tomatoes are served alongside steak and arugula or avocadoes and lemon juice, they are the heart of endless summer salads that are as fast and easy to prepare as slicing a tomato.

The most basic tomato salad

Pareve • Serves 6

4 tomatoes, sliced

Olive oil for drizzling

Kosher salt to taste

Directions

Arrange the tomato slices on a platter. Drizzle with olive oil. Sprinkle with kosher salt. Serve immediately.

Variation No.1: Tomato salad with garlic and parsley

Pareve • Serves 6

4 tomatoes, sliced

Kosher salt to taste

1 clove of garlic, minced olive oil for drizzling

1 tablespoon fresh parsley, minced

Directions

Arrange the tomato slices on a platter. Sprinkle them with kosher salt and minced garlic. Drizzle on olive oil generously, then top with parsley.

Leave at room temperature for 1 to 2 hours before serving.

Variation No. 2: Tomato salad with avocado

Pareve • Serves 6

4 tomatoes, sliced

1 ripe avocado, in thin slices

Kosher salt to taste

Olive oil for drizzling

2 wedges of lemon

Directions

Arrange the tomato slices on a platter. Place the avocado slices between the tomatoes. Sprinkle with salt. Drizzle on the olive oil and squeeze on lemon juice. You may not need all the lemon juice. Serve immediately.

Variation No. 3: Caprese salad

Dairy • Serves 6-8

4 tomatoes, sliced

2 large balls of mozzarella cheese, sliced

Kosher salt to taste

Olive oil for drizzling

Balsamic vinegar for drizzling

4 tablespoons of basil, chopped

Directions

Arrange the tomato slices on a platter. Lay the slices of mozzarella between the tomatoes. Sprinkle with salt. Drizzle on olive oil and balsamic vinegar. Sprinkle the basil on top. Serve immediately.

Variation No 4: Tomato salad with steak

Meat • Serves 6-8

8 slices of broiled or grilled steak

4 tomatoes, sliced

Kosher salt to taste

Olive oil for drizzling

Balsamic vinegar for drizzling

1 cup of arugula leaves

Directions

Place the slices of steak on a platter. Place the tomato slices over the steak. Sprinkle with salt. Drizzle the olive oil and balsamic vinegar on the tomatoes. Scatter the arugula leaves over the tomatoes. Serve immediately.

Variation No. 5: Tomato salad with tuna

Pareve • Serves 6

8 oz. tuna steak, grilled, or

2 (5 oz.) cans of solid

white Albacore tuna

4 tomatoes, sliced

Kosher salt to taste

Olive oil for drizzling

Red wine vinegar for drizzling

2 tablespoons fresh dill, minced

Directions

Cut the grilled tuna steak into thin slices, if using, or drain the cans of tuna well and crumble with a fork. Arrange the tomato slices on a platter. Sprinkle with salt. Overlap the grilled tuna between the tomato slices, or sprinkle the canned tuna over the tomatoes. Drizzle with olive oil and vinegar. Sprinkle the dill on top. Serve immediately.

Linda Morel is a food columnist for the Jewish Exponent.