10-Minute Tomato Salad | Summer Salad Recipe (Easy, Healthy and Mediterranean Diet Friendly)

fresh tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Start by halving the cherry tomatoes carefully with a chef's knife.

Chop a cup of pitted Kalamata and green olives into small pieces.

Chop garlic and parsley, keeping some of the parsley stems for flavor.

Combine halved tomatoes, chopped olives, garlic, and parsley in a bowl.

Zest and juice a lime, adding it to the bowl with the tomatoes and olives.

Add a pinch of kosher salt, black pepper, and Aleppo pepper to the mixture.

Drizzle generous amounts of extra virgin olive oil over the salad ingredients.

Toss everything together to mix well and create a marinade for the tomatoes.

Let the mixture marinate for 10 to 15 minutes.

While the tomatoes are marinating, cut sourdough bread into triangles or desired shapes.

Heat olive oil in a pan over medium heat until it begins to bubble.

Fry the bread triangles in the hot olive oil until golden brown, about one minute per side.

Remove the fried bread and place it on a plate lined with paper towels to drain excess oil.

Repeat frying with any remaining bread, managing the heat as necessary.

Once the tomatoes have marinated, serve them bruschetta-style with the fried bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary