1.17.2015

Italian Tomato Salad

 

Nowadays, we can find ripe, juicy tomatoes all year round.  But, when it comes to making an Italian tomato salad, my husband does it best!  He makes his tomato salad with red juicy tomatoes, sweet red onions, extra virgin olive oil, and red wine vinegar.  It's an amazing low-calorie salad that is wonderful to serve for lunch or dinner anytime!

But here's the secret to his salad, layering the ingredients in a particular order, allowing all the flavors to marinate for 10 minutes at room temperature, allows the flavors to infuse together; then chill the salad before serving.  It makes a huge difference, and his method actually works, creating this refreshing juicy tomato salad that is so flavorful - it's amazing!

Juicy red tomatoes on-the-vine, or fresh tomatoes from the garden is what he prefers to use. These tomatoes are fire red, very flavorful and high in antioxidants!  They can be found in every fresh market or supermarket this time of year.

There are so many variations to making an Italian tomato salad.  Some make it adding in some herbs like fresh basil, or dried oregano; some add in minced garlic, and even olives.

But, my husband believes when you use really good quality extra virgin olive oil - imported from Italy, with good quality tomatoes, there is no reason to add anything else.

Serve this tomato salad to compliment any grilled meat, veal cutlets, or roasted chicken, and you'll have a delicious meal for the entire family!  Enjoy!


  
Italian Tomato Salad

  • 4 to 5 fresh tomatoes- rinsed, sliced
  • 1/2 cup red onion- sliced
  • 2 Tbsp. extra-virgin olive oil
  • 1/8 tsp. salt, and extra to taste
  • 2 Tbsp. red wine vinegar
  • Season with fresh cracked pepper to taste

Grab a salad bowl.  Place the tomatoes on the bottom.
Then top the tomatoes with red onions.
Sprinkle 1/8 teaspoon of salt over them.
Drizzle the olive oil on top. Set aside for 10 minutes to marinate at room temperature.
Cover with plastic wrap, and refrigerate for about 20 minutes, or until you are ready to serve.

Just before serving, remove salad from the refrigerate. Pour in red wine vinegar.
Toss and mix well.  Season with fresh cracked pepper to taste, and serve.

Serves 4 to 6

                

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14 comments:

  1. Mmm I can't wait until tomatoes are really in season so I can make this! I know their really fresh flavor will be outstanding in it!

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  2. I totally agree with your hubby that fresh and ripe tomatoes do not need anything else but olive oil and maybe a splash of balsamic. BTW, I love the new look of your site! xoxo, jackie

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  3. I think he's right. What oo do you use?

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    1. HI Abbe, we use Colavita extra-virgin olive oil. But, any brand that is labeled "product of Italy" is really good quality evoo. You pay a little more for them, but worth it since you will notice the difference in flavor.

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  4. My mom made a similar dish with cucumbers but I haven't tried it with tomatoes. Great idea.

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    1. Hey Barbara, I bet its delicious with cucumbers!

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  5. I have had Joe's tomato salad, and it is the best!!

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    1. Thanks Nicole for your kind words, you are so sweet! Xo

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  6. Another wonderful, bright and fresh salad - I could eat this for dinner with a big slice of bread! Nice.

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    1. We could too Tricia! Thanks for stopping by.

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  7. I love a great Italian tomato salad too, and need to try your husband's tried and true method to make it even more delicious! Great tips Liz and Anna! PS: some of the best tomatoes on the planet are grown on Edisto Island -- something about the soil. You'll be having fresh tomatoes in no time in the Lowcountry!
    Baci,
    Roz

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    1. Oh wow Roz! We didn't know that about Edisto Island good to know

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