Filled with fresh tomato, onion and green pepper flavor,
Italian Tomato Salad makes perfect use of Summer's delicious bounty.
One of our
favorite summer salads is this very simple, but crazy good Italian Tomato Salad. We make it with tomatoes, green
peppers, and onions marinated in olive oil and vinegar, with oregano, salt and pepper flavoring the ingredients. So
fresh that it brings out true summer flavors!
Glenn has been making this for us for many years. He credits
his Aunt Rose, the only sister in his dad's large Italian family, for being the one who taught him
how to make this delicious salad. Aunt Rose was always patient with Glenn as a young boy watching her while she
cooked. She took the time to show him how to make many of their family recipes.
Even when Andy wouldn’t eat anything as “yucky” to him as
fresh vegetables, for some reason he always ate this one up. So we made it a lot. He still loves it!
Select the best, freshest produce and use a really good extra
virgin olive oil to make the flavors in this salad sing. Italian Tomato Salad is better if it is prepared at least
a couple of hours before you plan to serve it. This gives the flavors time to meld together. It will last for up to
two days in the refrigerator. Be aware that the olive oil will thicken and turn cloudy when it gets cold in the
‘fridge, but it will become clear again when allowed to come to room temperature.
So if you are overrun with tomatoes and peppers from your
garden, make Italian Tomato Salad!
How do you like
the size of that vinegar bottle? Yes, we use a lot of vinegar.
Makes 4-6 servings
large tomatoes or equivalent small tomatoes, vine
large green or red sweet bell
large sweet onion, like Vidalia, Oso Sweet, Walla
cups extra virgin olive
cup white vinegar, more to
teaspoon dried oregano
Salt and pepper, to
1. Slice the tomatoes into quarters and rid the
slices of extra seeds if you desire. Be careful not to squish the tomatoes. Cut the peppers open
and get rid of the seeds and white interior membrane. Dice the tomatoes, bell peppers and onion
into medium pieces, approximately ½” square. Put all of the chopped produce into a medium sized
2. Pour the olive oil and vinegar over the
vegetables in the bowl. Add the oregano and mix well. Add salt and pepper to taste. Allow to sit,
covered, for at least two hours and up to one day (in the refrigerator if more than a couple of
hours). Take out of the refrigerator and allow the olive oil to thin before serving.