Go Back
+ servings
A plate full of food, with Salad and Tomato

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.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Inactive Time: 15 minutes
Total Time: 30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: easy lunch recipes, fresh, healthy, Jamie Oliver, lunch, no cook, quick, salad, side dish, summer, tomato, vegetable
Servings: 4 servings
Calories: 414kcal

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 4 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Jamie Oliver's 'Mothership' Tomato Salad

    • 2-ish pounds mixed ripe tomatoes, different shapes and colors
    • sea salt and freshly ground black pepper
    • Handful fresh oregano stems, young green but not woody parts
    • 8 to 10 whole fresh basil leaves
    • ¼ cup Balsamic vinegar
    • ¾ cup quality olive oil
    • 1 clove garlic
    • 1 pinch red pepper flakes


    For the Tomatoes

    • There are two things to remember in this recipe. The first is that you should try to get a mixture of different, tasty, tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this step. Salting leaves you with really intensely flavored tomatoes. Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Immediately this will give you the beginnings of a tomato salad that's really gorgeous to look at and to eat.
      A plate of food, with Tomato
    • Put the tomatoes into a colander and season with a good pinch of sea salt. Use your hands to give them a good toss and coat the cut surfaces with the salt. After about 20 to 30 minutes, rinse gently and thoroughly under cool tap water and turn out onto paper toweling to drain a bit.

    For the Dressing

    • In Jamie's original recipe, he calls for dried flowering oregano because of the flavor it lends, but dried flowering oregano and plain dried oregano are very different. Dried flowering may be difficult to find (I've created text links and via the photo below for purchase through Amazon), so I oftentimes use fresh oregano, leaves as well as stems, but just young green stems, no woody parts; I too, am going for an intense flavor profile here.
    • Make a dressing in a mini chef prep or blender using the fresh oregano, 1/4 cup Balsamic vinegar, 3/4 Extra-virgin olive oil, the garlic, the black pepper, and the red pepper flakes. Zing everything up until nicely smooth, and VERY aromatic.
    • Transfer the now somewhat drained and dried tomatoes into a large bowl. Pour the oregano dressing over the mixture and toss well. This is where I like to let the herbs and tomatoes 'do their thing,' and hang out on the counter for several hours, covered with plastic wrap, and marry their flavors.
      A plate of food on a table

    The Assembly

    • Turn marinated tomatoes out on to a rimmed serving platter. Garnish with basil leaves. If desired, add fresh mozzarella or Burrata cream, crumbled Feta, or even toasted pine nuts.


    Serving: 1servings | Calories: 414kcal | Carbohydrates: 12g | Protein: 2g | Fat: 41g | Saturated Fat: 6g | Sodium: 16mg | Potassium: 555mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1931IU | Vitamin C: 31mg | Calcium: 27mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.