An extension on the basic tomato salad, this version calls for balsamic vinegar, garlic and oregano for a true Italian classic. The addition of the sea salt is important to bring out the taste of the tomatoes, so don’t skip this step. The salt will draw most of the moisture out of the tomatoes and the end result won’t be that salty at all.
- 2 1/4 lbs. ripe tomatoes
- 1 or 2 pieces of dried oregano
- balsamic vinegar
- extra virgin olive oil
- 1 clove garlic, minced
- a few olives, sliced
- sea salt and freshly ground pepper
- Cut the tomatoes in chucks and place them in a colander to drain the extra liquid.
- Sprinkle a pinch of sea salt on top of the tomatoes.
- Toss the tomatoes well and sprinkle another pinch of sea salt. Toss again.
- Let the salt draw the water out of the tomatoes for about 15 minutes in the colander and then discard the liquid that was drawn out.
- Place the tomatoes in a bowl with the dried oregano.
- Make a vinaigrette for the salad with 1 part balsamic vinegar to 3 parts olive oil whisked together with the minced garlic.
- Pour enough vinaigrette to coat the tomatoes and sprinkle the olives on top.
recipe and photo – paleoleap.com