Tomato Salad

I’m not really a Mario Batali fan, but once a while, we will catch an episode or two of his show, and find something that we would like to try.  Especially if it doesn’t take much effort and a long time to prepare, I’m for it.  For this particular recipe, it wasn’t actually Mario’s recipe; it was a recipe of Marc Vetri of Vetri Ristorante.  Mario was finding out where to find authentic Italian food on the East Coast, and he brought us to Marc Vetri’s Tomato Salad.

The ingredients were very simple and easy to prepare.  Tomatoes, Basil, Parsley, Green Onion, Olive oil, Red wine vinegar, salt and pepper.  Since I had Campari tomatoes, I used them instead of the Heirloom tomatoes.


Although the Campari tomatoes I had at the time were pretty small, I still cut them up into two or four slices.


Next I picked a few leaves of the herbs.


Chopped them away.


Then I just put them on top of the cut up tomatoes.


Poured the olive oil on top…


Red wine vinegar…


Salted and peppered it, and mixed them up…


Served it alongside a steak or whatever you fancy for your main dish.  It was light, refreshing, and very good.  You can taste the freshness of the tomatoes, the vinegar added a hint of sweetness, and the fresh herbs just sparkled inside your mouth…


On another occasion, where I could get some colorful cherry tomatoes, I added them in the bowl, and they turned out very nice and very pleasing to the eyes.  If you love tomatoes, try this!  🙂


Print recipe here.

Tomato Salad
Recipe courtesy Marc Vetri of Vetri
Show: Ciao America with Mario Batali on Food Network

4 heirloom tomatoes (you may substitute vine ripened tomatoes)
2 tablespoons of sherry vinegar or red wine vinegar
1/2 cup extra-virgin olive oil
1/ ounce chopped herbs (parsley, basil and chives)
Salt and fresh ground pepper

Cut the tomatoes into bite-size slivers or chunks and simply add all of the ingredients to the tomatoes. It is best to let marinate for at least 30 minutes but not more than 2 hours.

* Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

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