Tomato Salad With Green Onions And Olives

Tomato Salad With Green Onions And Olives
4.1 from 7 ratings
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
  1. 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.