One of my favorite chefs! His book “Jamie at home” came out in 2007 and I bought it right away… It has been used ever since and is filled with donkey ears, sticky notes and sticky pages. I love the fact most of his dishes are inspired by Italy and use fresh, seasonal ingredients. This could also be the reason that you’d be intimidated by his books; sounds fancy, right? Don’t be! For us low carbs cooks there are a TON of books out there and I see more and more books gearing towards heavy use of almond flour, erythritol and sugar free packaged items. Now don’t get me wrong, I use all of those and they have saved me from my carb cravings so may times, I’m just saying that looking through Jamie’s cook books brings me back to wanting to use fresh fruits and veggies or throwing a nice big steak on the grill and be done with it. The ingredients are simple and healthy and geared towards whole foods. This recipe is a perfect example of this. It is super easy to make, pleases a crowd and looks beautiful. Give it a go and pair it with some steak or chicken for dinner tonight! Easy peasy and super delish 🙂
- 2 1/4 lb of multi colored and multi sized tomatoes. I used 1 lb campari tomatoes on the vine and 1 pint of multi colored snack tomatoes. It was a little less than the 2 1/4 lb but I also used a little less of the dressing.
- Sea salt and freshly ground black pepper
- 1/4 teaspoon dried Oregano
- 1 tablespoon Balsamic vinegar (I used the White Balsamic vinegar since that was the one I had on hand).
- 3 tablespoons Olive Oil
- 1 clove garlic, minced
- 1 fresh red chilli, deseeded and chopped (I used a pinch of dried red pepper flakes since I didn’t have a red chilli on hand. Worked just fine).
- Optional: 6-8 fresh Basil leaves
- Optional: I served this salad with Burrata Mozzarella. You can buy it in your local super market where you find the wedges of prepackaged cheese. Burrata Mozzarella looks the same as regular mozzarella, but on the inside it’s filled with cream. It’s much softer and more flavorful than regular Mozzarella.
- First you can have fun with cutting the tomatoes into different sizes. They don’t have to be he same size and shape for this salad. You can do that, but it looks really good if you have different sizes and different colors all together in a bowl.
- Put the tomatoes in a colander and season them with a good pinch of sea salt. Give them a toss, season again, toss again and let them sit for about 15 minutes.
- The salt on the tomatoes will draw out some of the moisture of the tomatoes so after 15 minutes, give them a gentle shake and discard of any extra moisture.
- Transfer the tomatoes to a large bowl and sprinkle over the Oregano.
- Make a dressing of 1 table spoon Balsamic vinegar, 3 tablespoons olive oil, the garlic and the fresh chilli or chilli flakes (1/8 teaspoon if using the flakes).
- Drizzle the dressing over the tomatoes, toss everything gently.
- Optional: Tear some fresh Basil leaves in pieces and sprinkle them over your salad.
Stats: Working on it!
Source: Jamie Oliver “Jamie at Home”