Gremolata is made from finely minced parsley, garlic and lemon zest. Traditionally served with veal and seafood dishes. It’s good also with fresh tomatoes.
2-3 heirloom tomatoes of various kinds
1 bunch Italian (flat-leaf) parsley
1 clove garlic, peeled
1 tsp. lemon zest
Kosher salt & freshly ground black pepper, to taste
Sliced each tomato, arrange it on a platter.
Wash and thoroughly dry the parsley. Remove the leaves and finely mince until you have about 2 tablespoons worth. Finely mince the garlic.
Combine all the ingredients in a bowl and season to taste with Kosher salt and black pepper. You can pound the ingredients together with a mortal and pestle or just use the back of a spoon or the bottom of a glass.
Sprinkling gremolata over tomatoes. Serve salad immediately.