I have missed my favorite tomato salad until these past two weeks, when our tomatoes finally decided to ripen. This recipe was going to be in my cookbook but it didn’t make it in the last cut, so here it is for you to try.
You might not think you need a recipe for tomato salad, but we Calabrians are particular about ours. The tomatoes must be firm, even a little greenish; we consider them too soft for salad when they are ripe. The onions must be red and sweet, like the elongated torpedo-like cipolle di Tropea or those labeled “Italian sweet.” Calabrians also use dried wild oregano in this salad, either home-dried or purchased at a farmers’ market. And most would add a generous amount of chopped fresh peperoncini (hot red peppers), but you can omit them.
I salt the salad 10 to 15 minutes before serving to draw out the juices; we always soak them up with bread. For an easy summer lunch, I sometimes fold in a jar of top-quality Calabrian tuna.
I could eat this salad almost every day!
| Insalata di pomodori e cipolle calabrese
(Calabrian-Style Tomato and Red Onion Salad) 1 large red onion, ends removed, halved, and peeled 1 pound firm tomatoes, either plum or round salad type 2 garlic cloves, thinly sliced crosswise 1 teaspoon dried oregano 1 small fresh hot red pepper, such as cayenne or Thai, chopped (optional) 2 teaspoons kosher salt 3 tablespoons extra virgin olive oil Slice the onion halves thinly from stem end to root end. Place the slices in a bowl and cover with cold water for 5 minutes. Set aside. Core the tomatoes. Cut plum tomatoes in half lengthwise, then cut each half into 2 or 3 wedges. If using round salad tomatoes, cut them in half through the stem end, then cut into wedges. Place the tomatoes in a non-reactive bowl. Drain the onions and add them to the tomatoes along with the garlic. Add the oregano, crumbling it between your fingers as you add it, and the hot pepper, if using. Add 2 teaspoons salt and the olive oil. Toss gently, then taste and adjust the seasoning. Let stand for 10 to 15 minutes to draw out some juices before serving. Serves 4 to 6 |
{ 13 comments… read them below or add one }
Hi Rosetta,
Wonderful recipe and pictures. Interesting that you wait 10-15 minutes to allow the salt to draw out some of the juices (I do the same but maybe for just a few minutes).
Here’s my recipe: http://www.scordo.com/2008/06/tomatoe-salad-recipe.html
Vince from Scordo.com
I’m sooo making this today! Looks and sounds delicious!
Greetings from Mexico.
Rosetta, I’m glad to hear your tomatoes are taking their sweet time, too. It’s been a particularly cold summer in the Bay Area. The tomato vine you kindly gave us at your “Springtime in Southern Italy” class is thriving, but a slow producer b/c of the weather. We’ve been making lot’s of tomato-based bruschetta lately with many of the ingredients you list in your blog, above. I love the tuna addiiton idea. We are greatly looking forward to your hot pepper class next week.
All the best,
Greg
this looks delicious! i just happen to have some cipolla de tropea!
What a beautiful, delicious, and simple way to enjoy fresh tomatoes!
I have been making this all summer long. This is also the way my family makes tomato salad (but without the peperoncini). Sometimes if we don’t have red onion, then a regular onion is used instead. I also still have some dried oregano that my great aunt (zizi Cenza) gave me when I visited Calabria a few years ago. Definitely feels more ‘authentic’ when I add it to the tomato salad other Calabrian dish. Oh yum!
That Calabrian oregano does make a difference in this salad.
Enjoy it!
Greg,
I am happy to hear that the tomato plants we gave you are thriving. See you at the peperoncino class!
Vince,
I looked at your picture and I see that you add green peperoncini in your salad too! Yum!
This salad can be elevated with the addtion of crushed calabrese olives which have a hint of fennel. Tomato and Olive salad brings back so many memories of Calabria. A good hint is to place your salad on top of a piece of Friselle (hard Calabrese bread) and drizzle the tomato juices on top as well. When the hard bread soaks up these juices from heaven, you are left with an amazing treat.
Buon Appetito!
absolutely wonderful! my new favorite salad which will be on my dinner table several nights a week!
This guy is correct. I’ve been grnwoig tomatoes and peppers for almost a decade, and his advice will save you years of screwing around. If you can afford to not be cheap, don’t be cheap. Make CRW (concrete reinforcement wire ) cages or get the Texas Tomato Cages. CRW cages rust, are hard to store and look like crap after a year or two, but they work well. The Texas Tomato Cages have a high initial cost, but will save you time and money in the long run. Plus, they don’t rust.