Summer Tomato Salad

Posted by in Recipes on Sep 19, 2012 . .

½ cup Olive Cart Italian Olive Oil
4 tablespoons Olive Cart Lambrusco vinegar
1 tablespoon sugar
2 tablespoons minced flat-leaf parsley
1 garlic clove, peeled and finely minced
1 teaspoon dried oregano
Olive Cart South Haven Flaked Sea Salt
4 gorgeous beefsteak-type tomatoes, thinly sliced
Slices of good artisan or homemade bread

In a rectangular glass or ceramic dish, combine the olive oil, wine vinegar, sugar, parsley, garlic, oregano, and salt to taste. Stir with a wooden spoon to really mix the ingredients well.

This Salad is best made a couple of hours ahead.

Lay the tomatoes over the dressing in a single layer or just slightly overlapping. Cover the dish with plastic wrap and allow to marinate at room temperature for several hours before serving. Occasionally spoon the dressing over the tomatoes as they sit. Serve with slices of bread and fare la scarpetta, which means to use the bread to soak up the tomato juices. Pure heaven! 


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