Italian Tomato Salad

There's no vinegar in this salad which makes it a prime candidate for a bruschettta topping, as well as a classic Italian Salad. If you miss the sharpness of vinegar, feel free to add a splash, but the ripe tomatoes will provide enough juice to cut the oil.

• 6 ripe tomatoes
• 1 clove garlic, minced
• 1 tsp. dry oregano
• 1/4 red onion, thinly sliced
• 6 leaves fresh basil, thinly sliced
• 2 tablespoons extra virgin olive oil
• Salt to taste

METHOD

Wash and slice tomatoes. Sprinkle on garlic, oregano, onion and basil leaves sliced thinly. Toss to mix. Refrigerate for about one hour. Just before serving add the oil and salt and mix well.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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