Italian recipes

Oregano infused mixes tomato salad

A tomato salad, such as this one, was often served during the summer when I was a child growing up in southern Italy. Tomatoes were nearly always served with local, dried oregano and fresh basil. Simply dressed, with good extra-virgin olive oil and salt, I could easily eat this every day during the summer,
served with some fresella (double-baked bread). Cipolotti are large spring onions (scallions) and can sometimes be found in markets here. Alternatively, substitute with some chopped spring onions.

Preparation time: 5 minutes

Portions: serves 2-4

Ingredients:

  • 500 g/1 lb 2 oz good quality mixed tomatoes (red, yellow, orange)
  • 1 cipolotto onion or 2 large spring onions (scallions), finely sliced
  • 1 garlic clove, very finely chopped
  • A pinch of dried oregano
  • ½ handful of basil leaves
  • 3 tbsp extra-virgin olive oil
  • Sea salt, to taste

Preparation:

Slice the tomatoes and arrange on a serving dish or in a bowl. Scatter over the sliced onion, garlic, oregano and basil. Drizzle with olive oil, add salt to taste, then mix well and serve.

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

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