This is my favorite tomato salad. It’s inspired by a salad from Hawthorne Lane, a long ago closed restaurant in San Francisco.
I simply dress sliced tomatoes with a good olive oil, sometimes flavored, sometimes not, and salt. I layer the tomatoes with the phyllo crisp.
To make the phyllo crisp:
- 9 sheets of phyllo dough, defrosted according to instructions on the box
- 1/4 cup melted butter
- 1/4 cup olive oil
- 1/2 cup parmesan cheese, grated
- 1/2 cup walnuts, finely chopped
- 1/4 cup basil, chiffonade (cut into fine ribbons)
On a half sheet pan, lay the first phyllo sheet. Brush with butter/oil, top with another two sheets of phyllo, each brushed with butter/oil. Sprinkle with 1/3 of parmesan, walnuts and basil. Repeat this process two more times.
Bake in a 350 degree oven for 10-15 minutes, until golden brown and crispy. Allow to cool, cut into triangles or whatever shape you like.
The phyllo crisp can be stored in an air-tight container for about a week.