Mixed Tomato Salad

By bakers_delight85

This salad can be spooned over burgers, fish, or chicken. It can also work as a side dish.

Ingredients

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

Details

Servings 4

Preparation

Step 1

Core beefsteak tomatoes; cut into bite-size chunks. Halve cherry tomatoes. Combine in a serving dish.
Heat oil in a small skillet over medium. Add garlic, and cook just until it is golden brown, about 2 minutes. Remove from heat; let cool slightly, and add oregano.
Season tomatoes with 1 tsp. salt and 1/4 tsp. pepper. Pour warm garlic mixture, including oil, over the top. Add vinegar and olives; toss well to combine.