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Tomato Salad (Insalata di Pomodoro Calabrese)

A delicious and classis tomato salad recipe guaranteed to keep you cool during even the warmest summer months.

Prep Time 5 minutes
Resting time 10 minutes
Total Time 15 minutes
Servings 4 people
Author EXAU Olive Oil


  • 4 large unripe tomatoes, approx. 2.2lbs or 1 kg (green, turning to red and firm are best)
  • 1/2 small red onion, finely sliced into 1" to 1 1/2" long pieces
  • 7 leaves fresh basil, torn into small pieces
  • 2 pinches dried oregano (optional, but recommended)
  • 1/2 tsp salt (plus some to taste)
  • 3 tbsp extra virgin olive oil
  • 1 small finely chopped peperoncino (optional)


  1. Add onion, peperoncino, oregano, and basil to a large bowl. Cover with olive oil. Stir and let sit mintues.

  2. Slice tomatoes into approximately 1/2" slices. Discard additional liquid and seeds if desired. Place in bowl.

    Note: see paragraph above about discarding tomato liquid and seeds.

  3. Add salt. Stir. Serve immediately.