The “Mothership” Tomato Salad

I learned this from Jamie Oliver- one of my favorite chefs.  As with many of his dishes, this recipe is not precisely measured- go with the flow!

A variety of Tomatoes, from beefsteak, to grape tomatoes, to green tomatoes; all shapes and sizes

Dried Oregano

Salt & freshly ground Pepper

Olive Oil

White Wine Vinegar

1 red Chili Pepper

1 clove Garlic

Fresh Basil

Roughly chop up the medium-size tomatoes, slice the grape size in half, thinly slice and quarter the green tomatoes, and slice the beefsteaks, for a variety of shapes and sizes in the bowl.  Place tomatoes into a colander; mix in about a tsp. of salt and set aside to drain for approximately 30 minutes. 

While tomatoes are draining, seed and finely dice the chili pepper.  Grate the garlic clove and add to the pepper.  Julienne a handful of basil leaves.  Once tomatoes are drained put them into a bowl large enough to mix them around.  Pour three parts olive oil to one part vinegar to coat the tomatoes, sprinkle dried oregano and pepper over them and mix in the pepper and garlic, gently stirring to combine.  Sprinkle the basil over the tomato salad and serve.

Salad can be served as is; added to cooked pasta; served with fresh mozzarella, more olive oil, herbs, and fresh bread; or any other way your imagination takes you!