Italian Tomato Salad
This delightful, fresh Italian tomato salad is easy to pull together and a delicious summer salad recipe.
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Servings: 4 side salad servings
Ingredients
- 1 pound Campari tomatoes or heirloom, Roma, or beefsteak
- 10 ounces cherry tomatoes grape tomatoes, or other small tomatoes
- ½ teaspoon sea salt
- 3 tablespoons olive oil
- 1 shallot thinly sliced
- 1 garlic clove finely minced
- 15 basil leaves chopped
- 2 sprigs oregano chopped
Instructions
- Slice the tomatoes into rounds and the smaller tomatoes in half or thirds. Layer them in a large dish and sprinkle them with sea salt.
- Combine the olive oil, sliced shallot, minced garlic, chopped basil, and chopped oregano in a small mixing bowl. Stir till combined.
- Drizzle the olive oil mixture over the tomatoes and toss to make sure each tomato is coated.
- Serve immediately or allow to marinate at room temperature for 30 minutes to 2 hours before serving.
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Notes
Storage - leftovers will keep for up to 3 days in the refrigerator.
Serving Notes - for maximum flavor allow the salad to marinate on the counter, at room temperature, for 15 to 30 minutes before serving.
Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 275mg | Fiber: 3g | Sugar: 6g