I don’t make very many things better than my Mom, but I pretty much perfected this tomato salad extraordinaire creation. Ok, so it’s her recipe (“don’t call mer her”, why do all mothers say this??!!). As I was saying, maybe it’s part of the dietitian’s credo – “make a fab salad and you’re in”….I wish it was that simple
This easy creation accompanies any dinner perfectly, but can be eaten as a meal (lunch or dinner) with bread on its own. It tastes even better the next day, so works well when you’re organizing a dinner party, you can prep it in advance.
vine tomatoes, washed, cored and cut in pieces (if they come in different colours – red, orange, green, purple and yellow, even better!)
spanish onion, sliced
bocconcini cheese (use the whole mini’s or the large ones cut up)
extra hot – piquant salami slices, cut in small pieces
fresh herbs washed and cut up (any combination of fresh parsley, oregano, basil or any one of these)
salt and pepper to taste
extra virgin olive oil
As you prep each ingredient add it to your salad bowl. Pour the olive oil gingerly as your last ingredient over everything. Carefully combine all ingredients and taste, then season to your preference. Make at least a few hours in advance so the tomato and onion weep which further flavours the salad, mmmmMmmmgood. Hubby boy calls it “coalesce” with a twinkle in his eye as this is his favourite salad. When you do this in advance it allows you to add less oil. If you need to add a smidgen more later on, go ahead. The fresher your ingredients, the better your masterpiece. This is one principle to cook by in general.
Yes, olive oil is good for you, but it’s not so good in unlimited amounts ringing in at ~125 calories/tablespoon. Nothing should be consumed in unlimited quantities, remember!! If you glug, glug, glug with the olive oil jug this’ll end up having more calories than a large order of French fries. Trust me.
Now a word about salami. Yes, I could hear the gasps from my dietitian compadres. No I don’t use this every day. And yes, I use the extra spicy to jack up the flavour quotient so I don’t need to use very much. By all means make this without meat, or change it up with pieces of cooked cajun chicken or beef or hard boiled egg. Try it with the salami first and tell me how it worked for you.
Serve this tomato salad master piece with fresh bread, baguette or foccacio. Drop and drag pieces of the bread like a Zamboni as you savour each bite. This is one summer favourite that I make any time of year.
Do you have a favourite summer salad?? I’d love to know.