The Mothership Tomato Salad

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Picture of The Mothership Tomato Salad Recipe Photo: The Mothership Tomato Salad Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
15 min
Inactive
15 min
Yield:
4 servings
Level:
Easy
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Directions

This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.

If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.

Ingredients

Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.

Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.

Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.

This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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Newest Ratings and Reviews

Read all 12 reviews

  • on November 20, 2012

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    The salting is really what makes this a recipe, technique works so well.

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  • on September 05, 2012

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    This is delicious. I used a variety of tomatoes and also turned it into a tomato bread salad by adding 1" cubed toasted ciabatta bread. I toasted it with a little olive oil, garlic, s&p. It was amazing and worth the extra carbs!

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  • on July 07, 2012

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    We loved this recipe. Salting the tomatoes does make a difference. My daughter and I saw Jamie on TV making this and we both turned to each other and said, "We can do this!" We did and it was delicious. We have made it several times since.

    people found this review Helpful.
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