Balsamic Vinegar and Oregano Tomato Salad
Balsamic vinegar and oregano tomato salad is the perfect ode to the warmest months, brimming with flavors that dance on your palate.
Servings 4 people
Calories 48kcal
Cost $10
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
Nutrition
Calories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 611mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2130IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 1mg