Italian Tomato Salad
A super simple and classic Italian salad featuring fresh, summer tomatoes.
Ingredients
- 2 tomatoes (use whichever freshest tomatoes you have, but beefsteak, Brandywine or Cuore di Bue type tomatoes are the most commonly used for this type of salad)
- 3 Tbsp extra virgin olive oil (top quality)
- ¼ tsp sea salt (I like Maldon, crushed fine with a mortar and pestle)
- 4 basil leaves fresh (optional: see notes)
- 1 tsp wine vinegar (optional - or lemon juice)
Instructions
- Slice or cut the tomatoes into desired slices or wedges.
- Place onto a plate or a bowl.
- Add garlic, herbs or other additions, sprinkle with sea salt, and drizzle generously with extra virgin olive oil.
- Gently mix the tomatoes so that each slice or wedge is dressed evenly.
- Serve with good, crusty bread which you’ll need to soak up the juices at the end.
Notes
- Optional additions: fresh, sweet Italian basil, fresh Italian parsley, fresh garlic, fresh green garlic, oregano, etc.
- Go easy with the vinegar or lemon juice, and if using Balsamic vinegar, please just add a touch as it's a strong, sweet flavor which can easily overpower other flavors (like a delicate tomato.)
- IMPORTANT: if you're going to add mozzarella or burrata to your tomato salad, SKIP THE VINEGAR and LEMON JUICE. They will not compliment your Caprese.
Nutrition
Serving: 1 | Calories: 208kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 297mg | Potassium: 294mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1067IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 0.5mg
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