Italian Tomato Salad

You won't need much to make this simple salad recipe. Make sure to use very ripe, fresh tomatoes. The color should be deep red and they should smell very ripe.

Large tomatoes - I used Campari tomatoes. They're a sweet, dark red tomato that may also be sold as tomato-on-the-vine. You can also use heirloom tomatoes, Roma tomatoes, or beefsteak tomatoes.

Small tomatoes - I use mini San Marzano tomatoes, but you can use any small tomatoes like cherry tomatoes or grape tomatoes.

Sea salt - I recommend using flaky sea salt so you get pops of salty flavor!

Olive oil - Use the highest quality olive oil you have. I'd recommend an extra virgin olive oil from Italy if possible.

Shallot - You'll use a shallot for a bit of onion flavor. You can also substitute this for half a small red onion.

Garlic - You'll need one clove of garlic. Make sure to finely mince this or grate it, so you get a little garlic in each bite.

Basil - You'll use several fresh basil leaves.

Oregano - You'll also need a few sprigs of fresh oregano. You can substitute this for fresh thyme or leave it out if you don't have fresh oregano.

Directions at thishealthytable.com

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