Mediterranean Tomato Salad Recipe

This Mediterranean tomato salad is delicious and very easy to make. It can be served on its own as a light meal or as a side salad with meat and fish.

I first tried this salad at a small restaurant when I was living in Vienna, Austria.

I don’t remember if the restaurant was Italian or Greek that’s why I call this salad Mediterranean. It has olives, so it must be from there, right?

I also tried a similar salad here in Toronto at an Italian deli. So, maybe it’s Italian after all?

Regardless of the origin, I love this salad so much, I could eat it every day for lunch and dinner.

In case you are wondering, the small plant in the background is the oregano that is currently growing on my balcony.

It’s a part of my ‘growing fresh herbs on my balcony’ experiment I started in spring. I never knew that oregano plants look so pretty!

Although I do have fresh oregano on hand, I only use dried oregano for this salad because the dressing would cook fresh herbs right away making them absolutely unappetizing.

Mediterranean Tomato Salad Reiper

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

•     2 pounds medium size tomatoes cut in half and then quartered (about 6 cups)
•     1/2 cup capers drained
•     3/4 cup sliced red onion
•     2 cups fresh Italian flat leaf parsley leaves roughly chopped
•     1 lemon juiced (about 1/4 cup)
•     1/4 cup good quality extra virgin olive oil
•     2 cloves garlic pressed or minced
•     3/4 teaspoon freshly ground black pepper
•     3/4 teaspoon kosher salt

Instructions

1. In a large bowl, gently toss the tomatoes, parsley, red onion, capers and garlic. Drizzle the olive oil and lemon juice over the tomato mixture and season with kosher salt and black pepper. Toss to coat and taste for seasoning, adding more salt and pepper if needed. Let the salad marinate for about 15 minutes for the flavors to meld. Serve or refrigerate for up to 2 days.

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