Jamie Oliver’s Mothership Tomato Salad

Get a variety of tasty, local tomatoes in all different shapes, sizes and colors. Don’t be put off by tomatoes that look deformed or strangely colored. These are usually heirlooms and have intense flavor plus they make the most beautiful salad.

Ingredients:

  • 2 1/4 pounds mixed ripe tomatoes
  • Sea salt and freshly ground black pepper
  • A good pinch of dried oregano
  • Red wine or balsamic vinegar
  • Extra-virgin olive oil
  • 1 clove garlic, peeled and grated
  • 1 red chile, seeded and chopped (optional)

 Directions:

  1. Depending on the size of your tomatoes, slice in half, in quarters and uneven chunks. Put the tomatoes into a colander, and season with a good pinch of sea salt. Toss, season again and give a couple more tosses.
  2. The flavor is brought out by salting the tomatoes, so don’t skip this. People worry about putting too much salt on their food, but it will draw excess moisture out and drip off, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for about 15 minutes, then discard any juice that has drained off.
  3. Transfer the tomatoes to a large bowl and sprinkle with the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.

This is delicious to eat on its own. It’s also great served with fresh mozzarella and fresh basil leaves like a Caprese salad or with grilled ciabatta to soak up the juices (I had mine over the weekend with Asiago bread from Cornerstone Bakery).  The basic tomato salad can also be tossed with warm pasta for a fresh sauce and topped with fresh herbs and shaved Parmesan; or roasted in a baking pan with grilled sausages, garlic and herbs. So simple, but so delicious!

For more quick, no-fuss tomato treats, click the links below.

Tomato and Roasted Red Pepper Salad

Tomato Cantaloupe and Basil Salad with Tomato Water

Fresh Tomato Salsa

Tomato Cucumber and Pickled Onion Salad

Beet and Tomato Salad

Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil

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