Italian
Fresh Tomato Salad
by Cucina con Ruben · 548K subscribers on YouTube
A refreshing summer tomato salad made with mixed tomatoes, feta cheese, olives, onions, and a raw datterini tomato sauce. Perfect as a side dish or on bruschetta.
- Difficulty
- easy
Ingredients
13 items- 500 gMixed TomatoesA mix of different tomato varieties (datterini, costoluto, San Marzano, etc.)
- 100 mlBalsamic VinegarFor the raw sauce
- LemonZest only
- Dried OreganoTo taste
- Fresh BasilFresh leaves
- OlivesPitted olives, preferably small ones
- Tropea Red OnionThinly sliced
- Cipollotto BiancoIncluding green tops, sliced
- FetaCrumbled or diced
- Extra Virgin Olive OilExtra virgin olive oil for dressing
- SaltTo taste
- Black PepperFreshly ground, to taste
- Bread(optional) — For serving as bruschetta, rubbed with garlic if desired
Method
- Place the datterini tomatoes in a bowl. Season with olive oil, salt, pepper, and a splash of balsamic vinegar.
- Blend or crush the mixture until smooth to create a raw tomato sauce.
- Spread the sauce on a serving plate as the base.
- Slice the mixed tomatoes (green costoluto, San Marzano, etc.) into slices and halve the cherry tomatoes.
- Arrange the sliced tomatoes over the sauce on the plate.
- Add thinly sliced red Tropea onion and white spring onion (including some green parts).
- Sprinkle dried oregano over the tomatoes.
- Scatter olives over the salad.
- Crumble or dice feta cheese and add on top.
- Grate fresh lemon zest over the salad.
- Add fresh basil leaves.
- Season with salt and pepper, being careful to avoid the olives and feta.
- Drizzle with extra virgin olive oil.
- Let the salad marinate for 5 minutes before serving.
- Serve with grilled bread (bruschetta) rubbed with garlic if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
