Mediterranean Tomato Salad, photo by Jennifer RicePhoto by Jennifer Rice

Mediterranean Tomato Salad

Cuisine: Mediterranean
Prep Time: 5 min
Servings: 4 - 6 people
A beautiful and tasty summer 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

  1. 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 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.
  2. Place the tomatoes, onions, olives and oregano in a bowl and mix gently.
  3. In a jar add oil, vinegar, garlic, runny honey and pepper and shake until mixed.
  4. Drizzle over tomatoes and serve with crusty bread.
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