Everyone knows someone who makes the best (insert recipe here). For me, my Grandpa makes the best tomato salad. His ingredients are simple- juicy, sun ripened tomatoes, shaved onions and celery, oregano, olive oil and salt.
I thought about updating his tomato salad (because that’s what us young people do) and quickly realized what a horrible idea that was. You don’t mess with a 90 year old man’s recipe! An Italian man’s recipe no less. It’s perfectly delicious the way it is. So we leave it alone.
Grandpa will tell you 2 things:
1.) Chill your salad for at least an hour. The juices from the tomatoes will mix with the salt and olive oil to make the most amazing juice.
2.) To eat this properly, you will need good bread. Lots of it.
Grandpa’s tomato salad is the best not only for its simplicity, but because he makes it. Somehow it always tastes better that way. Here’s to you Gramps…
- 4 large, ripe tomatoes (softball size)
- 1-2 large celery ribs, thinly sliced
- ½ vidalia onion, thinly sliced
- 1 tsp. dried oregano
- extra virgin olive oil
- flaky sea salt
- leafy celery tops
- Slice your tomatoes into large wedges. You should be able to get 6-8 wedges per tomato. Place into a large bowl.
- Using a mandoline, thinly slice your celery and onion. Toss into the bowl.
- Add the dried oregano.
- Sprinkle over a couple pinches of salt and a drizzle of olive oil (a few of turns around the bowl should be good).
- Add some leafy celery tops.
- Toss gently to combine.
- Chill in the refrigerator for 1 hour, minimum ½ hour. Taste your tomato salad and adjust with more salt and/or olive oil.
- Serve with lots of crusty bread.