An extension on the basic tomato salad, this version also calls for balsamic vinegar, garlic and oregano for a true Italian classic. Try to make this salad in the summer time when fresh tomatoes abound and when they are juicy and delicious. Here the addition of the sea salt is important to bring out the taste of the tomatoes, so don’t skip this step. The salt will draw most of the moisture out of the tomatoes and the end result won’t be that salty at all.
1 Cut the tomatoes in chunks and place them in a colander to drain the extra liquid.
2 Sprinkle a pinch of sea salt on top of the tomatoes.
3 Toss the tomatoes well and sprinkle another pinch of sea salt. Toss again.
4 Let the salt draw the water out of the tomatoes for about 15 minutes in the colander and then
discard the liquid that was drawn out.
5 Place the tomatoes in a bowl with the dried oregano.
6 Make a vinaigrette for the salad with 1 part balsamic vinegar to 3 parts olive oil whisked together with the minced garlic.
7 Pour enough vinaigrette to coat the tomatoes and sprinkle the sliced olives on top.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 369.7mg||13 %|
|Potassium 747.7mg||20 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 15.3g|
|Protein 4.2g||6 %|
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Calories per serving: 121
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