Jamie Oliver’s ‘Mothership’ Tomato Salad is simply outstanding. After trying this one, I stopped experimenting with just any old recipe for my summer tomatoes.

If this salad strikes a chord, be sure to browse my recipes for Fresh Peach and Tomato Caprese Salad with Burrata and Eggplant Napoleons with Whipped Ricotta, both excellent ways to use that bumper crop of summer tomatoes!

With great thanks and appreciation, this recipe adapted from Jamie Oliver’s original Mothership Tomato Salad.

I have a habit of wandering through farmer’s markets. Back in New Jersey, I’d spend my days visiting local events and stopping at independent farmers’ roadside stands and cooperative farmer’s markets. Many Jersey stands operated on the honor system, where you’d tuck your cash into a little box and pick out the freshest produce. Some stands even featured freshly baked pies and brown eggs. Seriously, who could resist something so fresh and made with love?

Then, there are open-air markets that offer a treasure trove of delights. Vendor after vendor displays wonderful fresh vegetables and fruits, single-batch specialty cheeses made from the milk of local goats and sheep, pots of herbs for you to plant at home, and local artisans selling soaps, jewelry, and fabric goods. Next time you get the chance, leave your car behind and stroll through a farmers’ market!

When tomato season rolls in, it can be difficult to use everything ripening in your kitchen garden simultaneously. If at a loss for new ways to put your bounty to use, browse my recipes for Fresh Peach and Tomato Caprese Salad, Farm Recipe Green Tomato and Raspberry Pie, and Fresh Corn & Tomato Salad. If you need to broaden your repertoire, don’t miss this Amish style potato salad!

Ingredients for Mothership Tomato Salad

• Ripe tomatoes – source different shapes, sizes, and colors and use fresh!
• Sea salt – used not only to flavor the salad but also to hasten the weeping of the tomatoes before the salad’s assembly, removing excess moisture.
• Black pepper
• Fresh oregano leaves – the basis for the vinaigrette.
• Fresh basil leaves
• Balsamic vinegar – Balsamic vinegar can be expensive, but it is worth it to seek a quality aged product such as a Balsamic from Modena, Italy. The difference in flavor is very, very noticeable.
• Olive oil – good olive oil is made from whole olives, not extracted. Choose cold-pressed and look for “extra virgin” on the label, as this is the highest quality grade of olive oil available.
• Fresh garlic cloves – heighten the senses and make experiencing the flavors in this dish more intense.
• Red pepper flakes

Substitutions and Variations

• Greek – add feta, cucumbers, and red onion. Serve with fresh oregano leaves.
• Caprese – add fresh mozzarella and basil to showcase the flavors of fresh tomatoes.
• Balsamic Roasted Tomatoes – roast ‘vine on tomatoes’ using balsamic vinegar and herbs, then garnish the salad with them to level the depth of flavor.
• Grilled Tomatoes – a simple hack is to grill half the tomatoes, drizzling with Balsamic vinegar as they char, adding smoke nuances to the finished dish.
• Tuscan Panzanella – tear uneven hunks of day-old bread and toss with the salad.
• Caprese Pasta – cook 1 minute past al dente and incorporate rotini pasta and Ciliegine mozzarella balls with the existing ingredients. Magnifico!
• Jamie Oliver’s The Mothership Tomato Salad with Burrata – a decadence familiar to ‘those in the know’ and an outstanding way to enjoy summer tomatoes.

Step By Step Instructions

I hope deciding on this recipe will encourage you to visit a local farm or farmer’s market for the ingredients. Fresh is delicious, but also so much fun to shop for!

Step 1. In a food processor, combine fresh oregano, 1/4 cup balsamic vinegar, 3/4 cup olive oil, garlic, black pepper, and red pepper flakes. Blend until thick.

Step 2. Wash all tomatoes using a solution of 2 teaspoons baking soda per 1 quart water for 30 seconds. Rinse with fresh cold water, discard any with cracks or blemishes, and dry thoroughly on clean kitchen towels. Slice large tomatoes into ½-inch thick slices, halve cherry tomatoes and Romas, and cut others into uneven chunks.

Step 3. Place the tomatoes in a colander and season with 1-2 tablespoons of sea salt. Toss to coat, then let them sit for 20-30 minutes. Rinse gently and thoroughly under cool tap water, then drain on paper towels.

How to Serve Jamie Oliver’s Mothership Tomato Salad

• Serve this simple salad as a side dish to barbecued chicken drumsticks or burgers on the grill.
• “Beef it up” with fresh mozzarella, paper-thin slices of red onion, additional minced garlic cloves, avocado chunks, and uneven chunks of day-old bread to create a Panzanella salad.
• Make this a meal and add Bocconcini or Burrata with cream as the centerpiece, a handful of toasted pine nuts, or a briny crumbled Feta sprinkled over the top, and of course, a hunk of crusty baguette to mop up the juices. Unreal…

Storage Instructions

• This salad is best enjoyed the same day it’s assembled. If you have leftovers, put them into an airtight container with a tight-fitting lid and store them overnight only.
• This is not freezable.

Recipe FAQs

‘Tomayto or Tomahto‘ – More Amazing Ways to Use ‘Em!