This salad says summer and is a foil for the steak. It is a simplified version of one I ate recently in Spain.
1. Alternate slices of the green and red tomatoes on a serving platter. Sprinkle with salt and several grinds of black pepper. Scatter the herbs over the tomatoes (if using basil, tear leaves into small pieces; if using chives, snip them into small pieces using kitchen scissors).
2. Sprinkle the walnuts over the herbs, then drizzle the olive oil and, finally, the vinegar over the tomatoes. Serve at room temperature.
Considering the fact that my local co-op now has cherries from three different sources begging to be tasted, I figure dessert after the steak and salad is taken care of. Of course, a little Cherry Garcia ice cream wouldn't hurt either.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.