Tuscan Tomato Salad
Usually, when people read the word “salad,” they skip over the page to the next recipes. Well, I highly suggest you stick around for this salad! It is filled with Tuscan goodness which holds the key to longevity. Italian salads are different in each household throughout Tuscany with everyone adding their own flavor to it, so don’t be afraid to explore with some added ingredients yourself. This salad is filled with tomatoes, onions, and healthy herbs. Enjoy!
Servings
6 - 8
6 - 8
Ready In:
40 Mins
40 Mins
Calories:
610
Good For:
Lunch
Tuscan Tomato Salad
You can eat this as a main course or serve it as a side dish to another meal. Feel free to add other ingredients like cucumber and green bell peppers. Note: You can use whatever tomatoes you like best! Try to find tomatoes that are currently in season, and be careful not to use unripe, green tomatoes. They are best used when you want to pickle tomatoes. I recommend using cherry tomatoes since they are nice and sweet.
Ingredients
Sea Salt and Pepper for seasoning
1 Small Onion Chopped
2 Tablespoons of Organic Balsamic Vinegar
1 Loaf Ciabatta Bread Toasted, Sliced, and Cubed
Sprigs of Basil leaves and fresh Parsley
1 Clove of Garlic (finely chopped)
¼ Cup of Extra Virgin Olive Oil
½ Teaspoon of Orange Zest, Freshly Grated, and Juice from the Orange
2 ½ Pounds of Fresh Tomatoes, cut into wedges
Step by Step Instructions
Step 1
Start by prepping the ingredients. Chop the parsley and preserve whole leaves of the basil. Cut the tomatoes into smaller pieces and zest your orange, then squeeze the orange to get some juice. Place your onion in a small bowl of ice water and let it stand for at least 10 minutes.
Start by prepping the ingredients. Chop the parsley and preserve whole leaves of the basil. Cut the tomatoes into smaller pieces and zest your orange, then squeeze the orange to get some juice. Place your onion in a small bowl of ice water and let it stand for at least 10 minutes.
Step 2
Whisk together your orange juice, zest, and balsamic vinegar. Add the olive oil and some salt and pepper.
Whisk together your orange juice, zest, and balsamic vinegar. Add the olive oil and some salt and pepper.
Step 3
In a different bowl, add your tomatoes, onions, and olives. Add the vinaigrette that you made in step 2. Allow the salad to stand for at least 15 minutes or longer. It can stand up to 2 hours and still be fresh, so if you want to make it in advance, you are more than welcome!
In a different bowl, add your tomatoes, onions, and olives. Add the vinaigrette that you made in step 2. Allow the salad to stand for at least 15 minutes or longer. It can stand up to 2 hours and still be fresh, so if you want to make it in advance, you are more than welcome!
Step 4
Just before serving, add the parsley, basil, and some more salt and pepper. Remove the salad from the mixing bowl and add it to a serving plate. Drain the juices into a pitcher and use as a salad dressing.
Just before serving, add the parsley, basil, and some more salt and pepper. Remove the salad from the mixing bowl and add it to a serving plate. Drain the juices into a pitcher and use as a salad dressing.
Step 5
Toast your ciabatta and rub it with olive oil and garlic. Sprinkle your salad with salt, pepper.
Toast your ciabatta and rub it with olive oil and garlic. Sprinkle your salad with salt, pepper.
Step 6
Serve the tomato salad with the bread and some additional salad dressing.
Serve the tomato salad with the bread and some additional salad dressing.
Step 7