Tomato Salad With Green Onions And Olives
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.
Servings
4
servings
Ingredients
- 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
Directions
- 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.