Jamie Oliver's "Mothership" Tomato Salad

Sliced tomatoes, mozzarella cheese, red onions, and basil leaves arranged on a white plate.

4.85 from 33 votes

Jamie Oliver's "Mothership" Tomato Salad

I've made many versions of tomato salad over the years, but I stopped experimenting when I found this one by Jamie Oliver.

Prep Time15

Cook Time0

Sweating Tomatoes30

Total Time45

Course: Salad, Side Dish

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.68 per serving

Ingredients

2 pounds tomatoes fresh and ripe; source different shapes, different sizes, different colors
sea salt
1/2 cup oregano fresh stems; young green stems and leaves but not woody parts
10 basil leaves fresh
¼ cup Balsamic vinegar
¾ cup olive oil
1 clove garlic or more to taste
1 pinch red pepper flakes or to taste
black pepper freshly ground to taste
red onion optional
mozzarella cheese optional

Instructions

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.
1/2 cup oregano, ¼ cup Balsamic vinegar, ¾ cup olive oil, 1 clove garlic, 1 pinch red pepper flakes, black pepper
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 cut others into uneven chunks.
2 pounds tomatoes
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.
sea salt
Transfer the drained and dried tomatoes into a large bowl. Pour enough oregano dressing to coat them lightly and toss well. Turn marinated tomatoes onto a serving platter, garnish with additional oregano, basil leaves, and optional fresh mozzarella or thinly sliced red onion. Serve remaining dressing on the side.
10 basil leaves, red onion, mozzarella cheese

Notes

Two Important Tips - first, source a mixture of different shapes, different sizes, and different colors. Think heirlooms, Campari's, cherry tomatoes, and Romas. Second, salt the tomatoes. Do not skip this step. Salting yields intensely flavored tomatoes while drawing out excess moisture. You want the oregano vinaigrette to be the ONLY liquid in your salad bowl.

Storing Leftovers - this salad is best enjoyed the same day it's assembled. In case you do have leftovers, put them into an airtight container with a tight-fitting lid and store them overnight only. Do not freeze.

Nutrition