Chopped Tomato Salad with Roasted Garlic

By LadyRev-2

Picture shows a colorful combination of beefsteak and red, yellow, and orange cherry tomatoes, but any ripe tomatoes would work. Serve the salad as a sandwich condiment or a side dish for grilled fish or chicken.

Ingredients

• 1/2 pound ripe beefsteak tomatoes
• 1/2 pound ripe cherry tomatoes
• 2 Tbsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 3 sprigs oregano, leaves picked from stems
• 1 1/2 tsps. coarse salt
• 1/4 tsp. freshly ground pepper
• 1 Tbsp. balsamic vinegar
• 1/2 cup black olives, pitted and cut into small pieces

Preparation

Step 1

Core beefsteak tomatoes, and cut into small bite-size chunks. Slice cherry tomatoes in half. Transfer tomatoes to a serving dish, and set aside.

Heat oil in a small skillet over medium heat. Add garlic, and cook just until it is golden brown. Remove from heat; let cool slightly, and add oregano.

Season tomatoes with the salt and pepper. Pour warm garlic mixture, including olive oil, over the top. Add vinegar and olives; toss well to combine. Serve.