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Tomato Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Tomatoes should never, ever be stored in the refrigerator—it only takes a matter of hours before they become completely tasteless. Store bought varieties, even the vine tomatoes, are generally grown with transport in mind over flavour. They best tomatoes are purchased from street markets where they have been picked the same day, already ripened. Or of course, you can grow your own in the garden, any corner will do as long as the plant gets lots of sun. I’ve grown them indoors next to a window and the plant was perfectly happy. If growing your own, look for heirloom varieties—there is no comparison in flavour and they come in all sorts of colours from blotchy to black, purple, green, yellow, orange and red. Not all salt is alike. Any sea salt is far superior to regular iodised salt. The best salt for tomato salads is a flaked salt such as Maldon salt—you will find that it is not as ‘salty’ as regular iodised salt so it will seem like you’re using more to get the flavour right, but remember it is also much less dense. Salt is required by our bodies to function—if the levels fall too low we will die. That said, the majority of us get all we need and then some in our day-to-day meals so it should always be used sparingly.

Tomatoes should never, ever be stored in the refrigerator—it only takes a matter of hours before they become completely tasteless. Store bought varieties, even the vine tomatoes, are generally grown with transport in mind over flavour. They best tomatoes are purchased from street markets where they have been picked the same day, already ripened. Or of course, you can grow your own in the garden, any corner will do as long as the plant gets lots of sun. I’ve grown them indoors next to a window and the plant was perfectly happy. If growing your own, look for heirloom varieties—there is no comparison in flavour and they come in all sorts of colours from blotchy to black, purple, green, yellow, orange and red. Not all salt is alike. Any sea salt is far superior to regular iodised salt. The best salt for tomato salads is a flaked salt such as Maldon salt—you will find that it is not as ‘salty’ as regular iodised salt so it will seem like you’re using more to get the flavour right, but remember it is also much less dense. Salt is required by our bodies to function—if the levels fall too low we will die. That said, the majority of us get all we need and then some in our day-to-day meals so it should always be used sparingly.

Ingredients

Serves: 2–4

Metric Cups
  • 4 medium tomatoes (cut into wedges)
  • 1 small onion (halved and sliced)
  • 1 green pepper
  • ⅓ cucumber (sliced)
  • 50 grams feta cheese (crumbled)
  • 12 kalamata olives
  • dried oregano
  • sea salt
  • olive oil
  • 4 medium tomatoes (cut into wedges)
  • 1 small onion (halved and sliced)
  • 1 green bell pepper
  • ⅓ cucumber (sliced)
  • 1¾ ounces feta cheese (crumbled)
  • 12 kalamata olives
  • dried oregano
  • sea salt
  • olive oil

Method

Tomato Salad is a community recipe submitted by duffs10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine the vegetables in a large bowl. This can be done up to 4 hours before dinner and actually improves the flavour to sit for a while.
  • Sprinkle with dried oregano and sea salt to taste.
  • Drizzle generously with olive oil.
  • Serve with crusty baguette or alongside Greek food.
  • Combine the vegetables in a large bowl. This can be done up to 4 hours before dinner and actually improves the flavour to sit for a while.
  • Sprinkle with dried oregano and sea salt to taste.
  • Drizzle generously with olive oil.
  • Serve with crusty baguette or alongside Greek food.
  • Tell us what you think