You might question why it’s even necessary to write this up as a recipe because it really is so simple. It’s another one I’ve taken from my mom in law and adapted ever so slightly and I think it’s worth sharing. Firstly, because it is just so good and secondly, because whenever I make this, everyone wants to know how it’s done!
Serve on crusty bread. Great with a barbeque.
- 300 – 500g sweet, ripe tomatoes (depending on how many you are feeding)
- A tablespoon or two of extra virgin olive oil
- A large pinch of crushed sea salt
- A bunch of torn basil leaves (swap for fresh oregano if you don’t have basil or use both)
- Half a clove of crushed garlic (optional)
The method is simple and rustic and should be made slightly ahead of when you are serving so that the salt allows the tomatoes to sweat a bit and all the flavours have time to merge, 20 – 30 minutes should be enough.
- Roughly chop the tomatoes into bite sized chunks (see photo below – the great thing about this method is that you don’t even need to dirty a chopping board, just chop with the tomato, your knife and your hand)
- Add all the other ingredients
- Stir and let the salad sit for a while in the fridge before serving.
If you don’t have fresh herbs you can always use dried oregano, add 1 – 2 teaspoons depending on how many tomatoes you have.