This easy and vibrant tomato salad from Jamie Oliver is a quick, fresh, and flavorful dish. Made with mixed tomatoes, tangy horseradish, and fragrant parsley, it’s perfect for any meal. The best part? You can adjust the heat with the horseradish, making it as spicy as you like!
Ingredients Needed
- 4 large handfuls of mixed tomatoes
- Sea salt and freshly ground black pepper
- Extra virgin olive oil (approx. 6 tablespoons)
- Red wine vinegar (1–2 tablespoons, to taste)
- ½ a clove of garlic, grated
- 2 teaspoons fresh horseradish, grated, or jarred hot horseradish
- A small handful of fresh flat-leaf parsley, finely sliced
How To Make Tomato Salad
- Prepare the tomatoes: Slice larger tomatoes into 1cm/½ inch thick slices. Halve or leave the cherry tomatoes whole. Sprinkle all tomatoes with sea salt and place them in a colander for 30 minutes to draw out excess moisture.
- Dress the tomatoes: After 30 minutes, transfer the tomatoes to a large bowl. Add 6 tablespoons of olive oil and 1–2 tablespoons of red wine vinegar, adjusting to taste.
- Season the salad: Toss everything together, then season with freshly ground black pepper and check for salt. Add grated garlic.
- Add horseradish: Stir in 2 teaspoons of horseradish to start. Taste and add more if you prefer a spicier kick.
- Finish with parsley: Mix in finely sliced parsley and toss the salad once more.
Recipe Tips
- Salt the tomatoes first: Letting the tomatoes sit with sea salt for 30 minutes helps draw out excess moisture and intensifies their flavor, making the salad taste even better.
- Adjust the vinegar: Start with 1 tablespoon of red wine vinegar, then taste and add more if you want a tangier flavor.
- Toss gently: When mixing the salad, toss carefully to keep the tomato slices intact and avoid mashing them.
- Use fresh parsley: Don’t skip the fresh parsley—it adds a burst of flavor and a lovely freshness that enhances the salad.
How To Store Leftovers?
Let the leftover tomato salad cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 227g)
- Calories: 119
- Total Fat: 12.1g
- Saturated Fat: 1.8g
- Total Carbohydrate: 2.1g
- Dietary Fiber: 0.8g
- Sugars: 2g
- Protein: 0.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roasted Carrot Salad
- Jamie Oliver Rocket Salad
- Jamie Oliver Rainbow Salad Wrap
- Jamie Oliver Chicken Quinoa Salad
Jamie Oliver Tomato Salad
Description
This easy and vibrant tomato salad from Jamie Oliver is a quick, fresh, and flavorful dish. Made with mixed tomatoes, tangy horseradish, and fragrant parsley, it’s perfect for any meal. The best part? You can adjust the heat with the horseradish, making it as spicy as you like!
Ingredients
Instructions
- Prepare the tomatoes: Slice larger tomatoes into 1cm/½ inch thick slices. Halve or leave the cherry tomatoes whole. Sprinkle all tomatoes with sea salt and place them in a colander for 30 minutes to draw out excess moisture.
- Dress the tomatoes: After 30 minutes, transfer the tomatoes to a large bowl. Add 6 tablespoons of olive oil and 1–2 tablespoons of red wine vinegar, adjusting to taste.
- Season the salad: Toss everything together, then season with freshly ground black pepper and check for salt. Add grated garlic.
- Add horseradish: Stir in 2 teaspoons of horseradish to start. Taste and add more if you prefer a spicier kick.
- Finish with parsley: Mix in finely sliced parsley and toss the salad once more.
Notes
- Salt the tomatoes first: Letting the tomatoes sit with sea salt for 30 minutes helps draw out excess moisture and intensifies their flavor, making the salad taste even better.
- Adjust the vinegar: Start with 1 tablespoon of red wine vinegar, then taste and add more if you want a tangier flavor.
- Toss gently: When mixing the salad, toss carefully to keep the tomato slices intact and avoid mashing them.
- Use fresh parsley: Don’t skip the fresh parsley—it adds a burst of flavor and a lovely freshness that enhances the salad.
Jamie Oliver Tomato Salad