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Tomato Salad with Green Onions and Olives


When assembling the salad, slice each variety of tomato in a different way. Slice the Heirlooms into circles, the Cherries into halves, and the Early Girls in wedges to get a range of textures.  Together, they create an interesting contrast of shapes, showing off the character of each variety.

This is not a super technical recipe.  The amounts vary depending on the size of the plate or platter you are working with and your personal preference.  I like to go really light on the vinegar so you can taste the natural flavor of the tomatoes.


  • A variety of tomatoes (like Cherry, Early Girl, and Heirloom)
  • Pinch of sea salt
  • Handful of salt-brined green olives (I like Castelvetrano)
  • Green onion, white parts only, chopped
  • Splash of sherry vinegar
  • Drizzle of best quality extra virgin olive oil
  • Black or red pepper, your choice


Slice the tomatoes and arrange on your platter, sprinkle with sea salt. Next, add the olives and onions with a splash of sherry vinegar and a drizzle of olive oil. Finish with a little pepper and serve.