Thursday, February 20, 2020

The Most Amazing Tomato Salad!

This tomato salad should only be made during the tomato season, it is a crowd pleaser, enjoyed by adults and teenagers alike!!  You may double it if you wish. Enjoy!
  • 6 to 8 in-season tomatoes, washed, cored and cut into anyway you like them.
  • about 1/2 cup fine-quality olive oil
  • 2 tablespoons red wine vinegar
  • 1 large red onion, peeled and cut lengthwise into slivers
  • 4 or to your taste, garlic cloves, peeled and minced
  • 8 to 10 leaves fresh basil, torn
  • sea salt to taste, Maldon Sea salt is great!
  • 1/2  or more teaspoon dried oregano
Serves 6.

To tomatoes add oil and vinegar, then onions, garlic and basil. Spoon onto a serving plate,
sprinkle with oregano, add the salt, mix, add more oregano and basil and if you want, more salt.


  1. Great blog, great recipes Freida!

    Once I figure out how to attach some exchange recipes---you could give me a little help here---or your email address---I'll send some.

    The Sugar Plum preserve and cake recipe I brought today are adapted from Fran Gage's book, "Bread and Chocolate." She retired many years ago, but has some interesting dishes in that book.

    xxx, Carolyn

  2. I just have to keep this recipe for myself because the dish turned out to be incredibly tasty and fragrant.