Neapolitan-Style Tomato Salad Recipe - Cooking Index
Neapolitan-Style Tomato Salad Recipe - Cooking Index
Neapolitans make this tomato salad with large tomatoes that still have a little green on them. This recipe uses ripe ones and makes a great salad for a large grill party. At no time should tomatoes be refrigerated.
Type: Vegetables| 14 cups | 875g / 30oz | Ripe tomatoes - - (7 to 8 lbs total), (large) cut in half |
| Dressing | ||
| 3/4 cup | 177ml | Olive oil |
| 1/4 cup | 59ml | Red wine vinegar - or to taste |
| 4 | Garlic cloves - finely chopped | |
| 3 tablespoons | 45ml | Finely-chopped fresh basil |
| 1 teaspoon | 5ml | Dried oregano |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Seed the tomatoes and cut into thin wedges. Place in a colander and leave to drain for 2 hours.
For the dressing, whisk together the olive oil, vinegar, garlic, basil, and oregano.
Transfer the drained tomatoes to a large mixing bowl and toss with the vinaigrette. Salt and pepper to taste. Serve at room temperature.
This recipe yields 10 to 12 servings.
Source:
GRILL ITALIAN by Clifford A. Wright
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