Peak tomato season is upon us, and Vic’s Hillary Sterling has set the bar high for chefs whose goal it is to spotlight summertime’s No. 1 Greenmarket ingredient in ways that go beyond a drizzle of olive oil, a sprinkle of sea salt, and a strewing of basil. The competing flavors in her new Sun Gold–tomato salad are big, bold, and brightly acidic, but the combination manages to complement, not overwhelm, the main attraction. Lycopene addicts will want to devour this dish through August and well into the fall.
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On the menu at Vic’s, 31 Great Jones St., nr. Lafayette St.; 212-253-5700; $15
*This article appears in the August 8, 2016 issue of New York Magazine.