Tomato salad with fried garlic and oregano
4 servings
30 minutes
Tomato salad with roasted garlic and oregano is a true embodiment of Italian simplicity and sophistication. Its roots trace back to traditional village recipes where fresh seasonal vegetables and aromatic herbs create light and exquisite dishes. The combination of sweet tomatoes, spicy garlic, and tangy oregano creates a harmony of flavors highlighted by the softness of olive oil and balsamic vinegar. Roasted garlic adds a warm, rich note to the salad, while olives provide Mediterranean depth. This salad is perfect as a light appetizer or side dish for meat and fish dishes, beautifully complementing festive tables or friendly gatherings. Enjoy its rich flavor and sunny atmosphere of Italian cuisine!
1
Cut the tomatoes into small pieces. Halve the cherry tomatoes. Arrange everything on a plate.
- Beefsteak tomatoes: 250 g
- Cherry tomatoes: 250 g
2
Heat oil in a pan over medium heat. Thinly slice the garlic and sauté until golden, being careful not to burn it. Remove from heat (preferably slightly early), let it cool slightly, and add the oregano leaves.
- Extra virgin olive oil: 2 tablespoons
- Garlic: 2 cloves
- Oregano: 3 stems
3
Salt and pepper the tomatoes. Pour with warm garlic sauce. Drizzle with vinegar and sprinkle with finely chopped olives. Mix and serve.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Balsamic vinegar: 1 tablespoon
- Pitted black olives: 0.5 glass
