Colorful Tomato Salad
8,8 / 10
- 1 shallot
- 1 garlic clove
- 400 grams ripe Vine tomato
- 300 grams yellow Cherry tomatoes
- 300 grams red Cherry tomatoes
- 2 sprigs fresh oregano
- 4 Tbsps white balsamic vinegar
- 5 Tbsps olive oil
- freshly ground peppers
Peel and finely chop the shallot and garlic. Rinse the tomatoes, then halve or slice depending on the size. Rinse and dry the oregano, then remove the leaves.
Mix the balsamic vinegar with the olive oil, garlic, and shallot. Season to taste with salt, pepper, and a pinch of sugar.
Arrange the tomatoes on plates, sprinkle with the oregano, and drizzle with the vinaigrette. Serve with fresh ciabatta, if you'd like.