Ingredients for Tomato Salad Insalata Pomodoro
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How to Make Tomato Salad Insalata Pomodoro
- In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and a pinch of red pepper flakes.
- Add 2 pounds of ripe tomatoes, cored and either sliced or cut into bite-sized chunks.
- Season generously with salt and freshly ground black pepper to taste.
- Gently toss to combine, ensuring all the tomatoes are coated with the dressing.
- Let the salad marinate at room temperature for at least 1 hour, or up to 3 hours in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature with crusty bread for dipping.
- Optional: Garnish with fresh basil leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
12g
Carbs
2g