Salada de Tomate à Algarvia

Ingredients

• 6very ripe tomatoes — cut into thick wedges
• 1sweet onion — thinly sliced
• 1green pepper — sliced into rings
• 80 gblack olives
• 1 tbspdried oregano
• 6 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• to tastecoarse sea salt

Method

1. Start by washing the 6 very ripe tomatoes thoroughly under running water. Pat them dry with a clean kitchen towel. Using a sharp knife, core the tomatoes and cut them into bite-sized wedges. Place the tomato wedges in a large salad bowl, ensuring they are evenly distributed.
2. Peel the sweet onion and slice it thinly into half-moons. Add the onion slices to the bowl with the tomatoes. The thin slices will soften during the resting period, blending their sweetness with the acidity of the tomatoes.
3. Rinse the green pepper under water, then cut it in half and remove the seeds and white membranes. Slice the pepper into thin strips and add them to the salad bowl. The green pepper should provide a crisp texture and a fresh, slightly bitter contrast to the sweet tomatoes.
4. Add 80 g of black olives to the bowl. If the olives have pits, you may want to pit them first for easier eating. The olives will add a briny depth to the salad, complementing the other ingredients.
5. In a small bowl, whisk together 6 tbsp of extra virgin olive oil, 1 tbsp of red wine vinegar, and a generous pinch of coarse sea salt. Taste the dressing to ensure it has a balanced flavor, adjusting the salt if necessary. The dressing should cling to the back of a spoon, indicating it's well emulsified.
6. Pour the dressing over the salad ingredients in the bowl. Using a large spoon, gently fold the ingredients together, ensuring each piece is coated with the dressing. Be careful not to crush the tomatoes; they should remain intact to provide texture.
7. Sprinkle 1 tbsp of dried oregano over the salad. Let the salad stand at room temperature for fifteen minutes. This resting period allows the onion to soften and the flavors to meld, creating a harmonious blend.
8. Before serving, give the salad a final gentle toss. Drizzle a last thread of olive oil over the top to enhance the richness and finish with a touch more coarse sea salt if needed. Serve the salad as a refreshing side or a light main dish.