Oregano infused mixes tomato salad
A tomato salad, such as this one, was often served during the summer when I was a child growing up in southern Italy. Tomatoes were nearly always served with local, dried oregano and fresh basil. Simply dressed, with good extra-virgin olive oil and salt, I could easily eat this every day during the summer,
served with some fresella (double-baked bread). Cipolotti are large spring onions (scallions) and can sometimes be found in markets here. Alternatively, substitute with some chopped spring onions.
Preparation time: 5 minutes
Portions: serves 2-4
- 500 g/1 lb 2 oz good quality mixed tomatoes (red, yellow, orange)
- 1 cipolotto onion or 2 large spring onions (scallions), finely sliced
- 1 garlic clove, very finely chopped
- A pinch of dried oregano
- ½ handful of basil leaves
- 3 tbsp extra-virgin olive oil
- Sea salt, to taste
Slice the tomatoes and arrange on a serving dish or in a bowl. Scatter over the sliced onion, garlic, oregano and basil. Drizzle with olive oil, add salt to taste, then mix well and serve.