No, the title is not a typo. The key to this salad is to use a variety of tomatoes and to cut each type a little differently. If you can find green tomatoes, the crunch adds a wonderful texture. What seems like a large amount of salt really isn’t, as most of it runs off with the tomato juice, leaving a more concentrated tomato flavour. Fresh or marinated bocconcini would be a beautiful addition and allow the salad to stand as a complete meal.
Time: 30 minutes
Serves: 4
Ingredients:
6 assorted tomatoes – chopped or diced 1 Anaheim pepper – finely chopped 1 teaspoon kosher salt 2 tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar ¼ teaspoon fresh ground back pepper 1 ½ teaspoons fresh oregano – finely chopped 1 large clove garlic – finely chopped or crushedPreparation:
Place the tomatoes and Anaheim pepper in a colander and sprinkle with the salt, tossing to coat evenly. Side aside to drain for fifteen minutes while you prepare the dressing.
Whisk together the remaining ingredients and allow to rest for the flavours to blend.
Move the tomatoes to a bowl, mix with the dressing and serve.
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