1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley (I skip)
1 tablespoon chopped fresh basil
1 medium clove garlic, minced
1/2 teaspoon grated lemon peel (I skip)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra virgin olive oil
4 oz hard salami, thinly sliced
3 large ripe tomatoes
For dressing, whisk lemon juice, parsley, basil, garlic, lemon peel, salt and pepper in small bowl. Whisking continuously, add oil in slow steady stream whisk until oil is thoroughly blended.
Spread salami slices out in large shallow bowl or casserole. Pour dressing over slices. Lift slices with fork to allow dressing to flow underneath. Let stand covered at room temperature, turning slices over once, 1 hour.
Cut tomatoes into 1/4-inch thick slices. Top each tomato slice with a salami slice and arrange overlapping on large platter. Drizzle and dressing remaining over slices.
Makes 6-8 servings.
Cate’s Notes: Instead of plating the salami separately, I layer the salami and tomatoes on the plate, pour the dressing over it and let it chill in the fridge for about an hour. That way, the tomatoes get the chance to soak up some of the yummy dressing as well. Right before serving, I sprinkle with a little bit of salt and pepper.