Some days I forget how good a proper tomato salad can be. Like, actually good — not the sad, fridge-cold slices you get next to a pub burger. I’m talking about the kind where the tomatoes are so ripe they practically fall apart, and the juice runs all over the cutting board. You don’t need much else, but Jamie’s version adds just enough to make it pop — garlic, horseradish (yes, really), and a bit of parsley to round it all out.
The first time I made this, I was on the fence about the horseradish. But I trusted the process. And wow — it lifts the whole thing. It doesn’t smack you in the face, just adds a heat that cuts through the sweetness of the tomatoes. Now I keep a jar of the stuff in the fridge just for this salad. That and maybe a sneaky Bloody Mary or two.
Why You’ll Love It
- Brings out the best in ripe summer tomatoes
- No cooking — just slicing and stirring
- Horseradish gives it a sneaky kick without being overwhelming
- Great with roast beef, cheese, or just a hunk of bread
- It’s bright, bold, and a little unexpected
- Works as a light starter, a BBQ side, or something to mop up with toast
Ingredients
- 4 large handfuls of mixed ripe tomatoes
- Sea salt and freshly ground black pepper
- Extra virgin olive oil (about 6 tbsp, or enough to coat)
- 1–2 tbsp good red wine vinegar
- ½ a clove of garlic, finely grated
- 2 tsp fresh horseradish, grated (or jarred hot horseradish)
- A small handful fresh flat-leaf parsley, finely sliced
How to Make It
Start with the salt trick:
Slice the big tomatoes into 1cm (½ inch) rounds. Halve the cherry ones (or leave them whole if you’re lazy — I’ve done both). Sprinkle everything with a generous amount of sea salt, then chuck them into a colander over a bowl or sink. Leave them for 30 minutes — this draws out the water and intensifies the flavour.
Dress ‘em up:
Once your tomatoes have sat, transfer them to a big mixing bowl. Drizzle with enough olive oil to coat — about 6 tablespoons usually does it. Add 1 to 2 tablespoons of red wine vinegar depending on how tangy you like it. Give it a gentle toss.
Garlic and heat (the good kind):
Grate in half a clove of garlic. You want it fine — no big chunks. Then start with 2 teaspoons of horseradish. Stir it through and taste. Like it punchier? Add a bit more. (I usually do.)
Freshen it up:
Finely slice your parsley (stalks too — they’ve got loads of flavour) and toss it into the bowl. One final mix. That’s it. Serve straight away or let it sit a few more minutes so everything mingles.
Common Mistakes and How to Dodge Them
It’s too salty!
Don’t panic. Most of the salt drains away with the tomato juice. But if you’re sensitive, go a bit lighter with the sprinkle and adjust later.
My tomatoes taste bland.
This salad needs ripe, in-season tomatoes. Don’t bother with watery winter ones. If they’re meh, roast them instead and make something else.
Garlic too strong?
Yeah, it can be. Go easy — half a clove is plenty. Or use a garlic press for a mellower flavour.
Horseradish overpowers everything.
It’s bold stuff. Start small, taste, adjust. You can always add more — can’t take it out once it’s in.
Storage and Reheating
Fridge:
Best eaten fresh, but leftovers hold up for a day. Just know the tomatoes will keep releasing juice.
Freezer:
Nope. Tomato salad turns to mush when frozen.
Microwave:
Definitely not.
Pro tip:
Use any leftover juices as a dip for bread. Or drizzle over grilled meat. Don’t bin that liquid gold.
Frequently Asked Questions
Can I skip the horseradish?
Sure, but it won’t have the same zing. Try mustard or a pinch of chili flakes if you want heat without the horseradish.
What’s the best kind of tomato?
A mix! Use what’s ripe — heirloom, cherry, vine-ripened. The more colours and shapes, the better it looks (and tastes).
Is jarred horseradish okay?
Absolutely. It’s what I use most of the time. Just check the label for added sugar or vinegar — some jars can be a bit much.
Can I make it ahead?
You can salt the tomatoes and make the dressing in advance, but don’t mix everything together until you’re ready to serve. It gets watery otherwise.
Nutrition Facts (Per Serving):
- Calories: ~210
- Fat: 18g
- Carbs: 9g
- Protein: 2g
- Sodium: 310mg
- Sugar: 6g
Jamie Oliver Tomato Salad
Description
A juicy tomato salad with garlic, horseradish, and parsley — bold, refreshing, and wildly simple to make.
Ingredients
Instructions
- Slice tomatoes and salt them generously. Let sit in colander for 30 mins.
- Transfer to bowl, add olive oil and vinegar. Toss.
- Add grated garlic and horseradish to taste.
- Stir in parsley and adjust seasoning. Serve fresh.
Notes
- Use ripe, in-season tomatoes for best results.
- Fresh horseradish adds bite — jarred works too.
- Don’t skip the salting step — it really amps up flavour.
- Mop up the juices with bread. You’ll be glad you did.