Tomato & oregano salad

Tomato & oregano salad

Salada de tomate com oregaos

By
From
Lisbon
Serves
4
Photographer
Steven Joyce

During a foodie walking tour of Lisbon with Portugal On A Plate, Sandra, our lovely guide, whipped a little bag of flor de sal, Portugal’s famous flaky sea salt, out of her bag; she then, in a corner of the Mercado da Ribeira market, sliced up some burstingly ripe tomatoes and scattered them with the salt and some fresh oregano that she had just bought from one of the stalls. The combination was delicious.

Ingredients

Quantity Ingredient
350g ripe tomatoes, a variety of colours and shapes if possible, at room temperature
2 tablespoons extra-virgin olive oil
pinch flaky sea salt
freshly ground black pepper
2 tablespoons fresh oregano leaves

Method

  1. Cut the tomatoes into quarters, or eighths if they are quite big. Toss them in the extra-virgin olive oil and sprinkle over the sea salt, some freshly ground black pepper and the fresh oregano leaves. Toss gently once more. Taste and add more salt if necessary. Serve straight away.
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