Ripe Tomato & Olive Salad
In From the Source, Season 3, I had the pleasure to work with Wild Boar Farms and learn about the heirloom, exotic tomatoes that they are growing from seed – the “heirlooms of the future!”
In the throes of tomato season, it can be hard to think of new ways to use those perfect, red globes! This salad is perfect because it comes together quickly, and can sit while the rest of the meal is prepared. For that reason, it’s a slam dunk for entertaining. Serve it alongside tinned seafood such as tuna belly, anchovies or sardines, and chips or a baguette.
Ripe Tomato & Olive Salad
From the Source, Season 3: Tomatoes
Ingredients
- 2 pounds ripe tomatoes
- 1/4 cup sweet onion sliced thinly
- 1/4 cup whole manzanilla or castelvetrano olives
- 2 tablespoons sherry vinegar
- 2 teaspoons salt
Instructions
- Core and cut the tomatoes into large wedges. Place into a large bowl, along with all remaining ingredients. Toss well, keeping the wedges intact. Allow the salad to sit at room temperature for at least 1 hour or up to 3 hours. The tomatoes will marinate in the salt, vinegar and their own delicious juices.
