A good farewell to summer salad, with warming ginger to herald fall. You can serve this on a platter or in a bowl. If using a bowl, you’ll want to very, very gently toss the ingredients, otherwise the tomatoes will spill their innards and make for a soggy salad (it would still be tasty).

4 – 5 tomatoes, cut into wedges or slices
1 fresh hot pepper, seeded and thinly sliced; or 1/4 t chile powder or cayenne powder
2 T peeled, minced, fresh ginger
1 t lemon zest
2 T olive oil
2 T lemon juice
salt and black pepper, to taste
fresh chopped herb, for garnish

1. Arrange tomato wedges or slices on a platter. Scatter sliced pepper over, followed by ginger and then lemon zest. Drizzle with olive oil and then lemon juice. Season with salt and pepper, then garnish with fresh, chopped herb. Or, after arranging tomatoes on platter, combine remaining ingredients except for herb and drizzle all over, then garnish with chopped herb.

2. To serve in a bowl: Place tomatoes in bowl. Combine all but the fresh chopped herb. Pour over tomatoes. GENTLY stir together. Garnish with fresh, chopped herb.