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Fresh Tomato Salad Recipe
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Fresh Tomato Salad Recipe

This recipe is adapted from Jamie Oliver's Mothership Tomato Salad in Jamie at Home.
Course: Side Dish
Servings: 4
Author: Ann Timm


  • 2.2 pounds 1 kilo Ripe tomatoes of different shapes, sizes, and colors
  • Sea salt
  • Freshly ground black pepper
  • Dried oregano a pinch
  • 1/8 cup Red wine or Balsamic vinegar
  • 3/8 cup Extra virgin olive oil
  • 1 clove garlic peeled and grated
  • 1 fresh red chili pepper deseeded and chopped


  • Cut tomatoes into various sizes; slice some in half and others into quarters.
  • Place a colander on top of a bowl. Add tomatoes to colander and sprinkle with a pinch of sea salt. Toss the tomatoes gently and sprinkle another pinch of sea salt over them. Toss again.
  • Leave tomatoes to sit for 15 minutes. (This will draw out extra moisture and concentrate the tomato's flavor.)
  • Once the 15 minutes has passed, pour out any juice that has accumulated.
  • Place the tomatoes into a large bowl and sprinkle oregano over them.
  • In a separate bowl whisk together the red wine or balsamic vinegar and olive oil. Add the garlic and chili pepper, stir to distribute.
  • Drizzle the dressing over the tomatoes to your taste (you may have some leftover). Toss to combine.
  • Sprinkle a few sprigs of fresh oregano or basil over the top if desired.
  • Serve and enjoy!