Photo by Jennifer Rice Mediterranean Tomato Salad
I have so many tomatoes, the heat wave has caused them to grow like crazy... and to top it off my neighbor just brought me a bucket full of them from his garden!
It is so hot here right now that salads are our main meals, and with all these tomatoes I figured I would try a really simple Mediterranean tomato salad with olives, and it turned out amazing.
There is something so amazing about fresh-picked warm tomatoes tossed in a salad. If you buy your tomatoes at the supermarket try keeping them in the sun for a bit before cutting, it really does makes a world of difference.
This salad, like most of my recipes, is super simple and can be altered pretty easily. I think next time I would add some avocado for good measure also.
Serving this with some crusty bread is always a hit.
Ingredients
- 2 pounds tomatoes room temperature
- 1 large onion
- 1 pinch sea salt
- 1/2 cup olives
- 1 small handful fresh oregano or basil chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or balsamic
- 1 pinch pepper
- 1 clove garlic grated
- 1 tablespoon runny honey
Directions
- Place the cut tomatoes into a colander and season with the sea salt, leaving for 15 minutes and tossing them a few times to get rid of excess moisture.
- Place the tomatoes, onions, olives and oregano in a bowl and mix gently.
- In a jar add oil, vinegar, garlic, runny honey and pepper and shake until mixed.
- Drizzle over tomatoes and serve with crusty bread.
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