The Mothership Tomato Salad
Adapted from Jamie Oliver’s The Mothership Tomato Salad
I have been saving this beauty of a recipe for you for ages, it seems. Last October, yes, it was October, that I made this salad. Everyone was in pumpkin/back to school/Halloween mode … and me, I was trying to make the best use of the last beautiful summer tomatoes. I thought to myself “nobody wants to see this recipe right now … I’ll just tuck this away until everyone is ready for a summer tomato recipe.” And so I did.
It’s July now and I can see my first summer tomato ripening on the vine, and several other green tomatoes starting to appear. My mouth is watering in suspense … oh I can’t wait to taste those fresh summer tomatoes!
If you live somewhere where the fresh tomatoes are ripe and ready already, please make this salad! This tomato salad is the simplest thing you can imagine to make with fresh garden tomatoes. Presentation is absolutely everything when you make this tempting beauty … arrange the tomatoes to showcase all the vibrant colors of every tomato you have available to you.
I had so many–my mom and sister shared some real beauties with me! I can’t even remember all the tomato varieties they shared. I do especially remember the Striped German tomatoes from mom (they were so big and multi-colored, meaty and vibrant … bottom right corner of the picture) and the gorgeous blueberry tomatoes (the little purple tomatoes) from my sister. The orange one was so juicy and incredible, but I can’t recall what my sister said it was. I am truly in suspense, awaiting the bounty of the harvest from this year. I tell myself, don’t worry, it will be soon! I see the promise of a beautiful harvest to come even whilst I reminisce on last year’s bounty.
- Several different colors/sizes of fresh garden tomatoes
- Red Robin Seasoning
- Fresh basil and/or oregano leaves
- 1 clove garlic, peeled and chopped fine
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon extra virgin olive oil
- 1 fresh mini sweet chile pepper, seeded and chopped
- Cut the tomatoes in slices or quarters (or some in slices, some in chunks), put one layer in a colander in the sink or over a bowl and sprinkle with seasoning. Add another layer and season again. Repeat until all your tomatoes are in the colander. Let sit for about 15 minutes. The salt in the seasoning will pull out the juices from the tomatoes, intensifying the tomato flavor.
- Prepare the dressing by mixing the garlic, vinegar, olive oil and the peppers. Arrange the tomatoes on a plate or platter. Drizzle the dressing over the tomatoes.
- Serve this salad on its own or with toasts and/or fresh mozzarella.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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