Reviews
Add Rating & Review
Back to Sardinian Tomato Salad
All Reviews for Sardinian Tomato Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Sardinian Tomato Salad
Credit:
Christopher Testani
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1/2 cup thinly sliced red onion
1/2 teaspoon grated orange zest, plus 2 tablespoons fresh juice
2 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 1/4 pounds small to medium green heirloom tomatoes, such as Green Zebra and Green Grape, cored and cut into wedges
1 small bulb fennel, halved and thinly sliced lengthwise (1 1/2 cups), fronds reserved for serving
1/2 cup mild green olives, such as Castelvetrano, smashed and pitted
1 tablespoon coarsely chopped flat-leaf parsley leaves
Sliced rustic bread, such as pan Pugliese
1 clove garlic, halved
5 ounces tuna in oil
Flaky sea salt, such as Maldon, for serving
Gallery
Sardinian Tomato Salad
Credit:
Christopher Testani
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 6 to 8
Gallery
Sardinian Tomato Salad
Credit:
Christopher Testani
Sardinian Tomato Salad
Credit:
Christopher Testani
Sardinian Tomato Salad
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Serves 6 to 8
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1/2 cup thinly sliced red onion
- 1/2 teaspoon grated orange zest, plus 2 tablespoons fresh juice
- 2 tablespoons champagne vinegar
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 1/4 pounds small to medium green heirloom tomatoes, such as Green Zebra and Green Grape, cored and cut into wedges
- 1 small bulb fennel, halved and thinly sliced lengthwise (1 1/2 cups), fronds reserved for serving
- 1/2 cup mild green olives, such as Castelvetrano, smashed and pitted
- 1 tablespoon coarsely chopped flat-leaf parsley leaves
- Sliced rustic bread, such as pan Pugliese
- 1 clove garlic, halved
- 5 ounces tuna in oil
- Flaky sea salt, such as Maldon, for serving
Directions
Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Meanwhile, whisk together orange zest and juice and vinegar. Whisk in olive oil until emulsified. Season with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
In a large bowl, toss tomatoes, sliced fennel, olives, and drained onions with vinaigrette. Let stand at least 15 minutesand up to 2 hours.
When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher.
Toast bread, then drizzle with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper, and fennel fronds. Serve salad with extra tomato juices and bread.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sardinian Tomato Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sardinian Tomato Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
