Refreshing, simple, and so fresh it practically sings summer. Balsamic vinegar and oregano tomato salad is more than just a dish; it's an experience. It combines the sweetness of the vine-ripened tomatoes with the rich tang of balsamic vinegar, all bound together with the earthy warmth of oregano
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Balsamic Vinegar and Oregano Tomato Salad
Whether this Balsamic vinegar and oregano tomato salad leads you to savor every mouthful or to explore the broader rich tapestry of its ingredients, it's about indulging in what the earth offers at its best. It's about choosing health without compromising on flavor. And it's about making your relationship with food a melodious one.
Make this into a full-meal of filling tastiness by pairing it with some Grilled Chicken and Zucchini or Zucchini and Mushroom Pasta. You won't be sorry.
Ingredients
Serves: 4 Prep Time: 25 minutes
- 2 ¼ lbs ripe tomatoes
- 1 or 2 pinches of dried oregano
- Balsamic vinegar
- Extra-virgin olive oil
- 1 clove garlic, minced
- A few black olives, sliced
- Sea salt and freshly ground black pepper
How to Make Balsamic Vinegar and Oregano Tomato Salad
Cut the tomatoes in chunks and place them in a colander to drain the extra liquid.
Sprinkle a pinch of sea salt on top of the tomatoes.
Toss the tomatoes well and sprinkle another pinch of sea salt. Toss again.
Let the salt draw the water out of the tomatoes for about 15 minutes in the colander and then discard the liquid that was drawn out.
Place the tomatoes in a bowl with the dried oregano.
Make a vinaigrette for the salad with 1 part balsamic vinegar to 3 parts olive oil whisked together with the minced garlic.
Pour enough vinaigrette to coat the tomatoes and sprinkle the sliced olives on top.
More Veggie Side Dish Recipes
If you love veggie side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Balsamic Vinegar and Oregano Tomato Salad
Ingredients
- 2 ¼ lbs ripe tomatoes
- 1 or 2 pinches of dried oregano
- Balsamic vinegar
- Extra-virgin olive oil
- 1 clove garlic minced
- A few black olives sliced
- Sea salt and freshly ground black pepper
Instructions
- Cut the tomatoes in chunks and place them in a colander to drain the extra liquid.2 ¼ lbs ripe tomatoes
- Sprinkle a pinch of sea salt on top of the tomatoes.Sea salt and freshly ground black pepper
- Toss the tomatoes well and sprinkle another pinch of sea salt. Toss again.
- Let the salt draw the water out of the tomatoes for about 15 minutes in the colander and then discard the liquid that was drawn out.
- Place the tomatoes in a bowl with the dried oregano.1 or 2 pinches of dried oregano
- Make a vinaigrette for the salad with 1 part balsamic vinegar to 3 parts olive oil whisked together with the minced garlic.Balsamic vinegar, 1 clove garlic, Extra-virgin olive oil
- Pour enough vinaigrette to coat the tomatoes and sprinkle the sliced olives on top.A few black olives
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