I had some problems with my computer, that’s the reason for the radio silence these days, sorry to have disappeared! I’ve also had some messy days for several reasons, so I could not organize myself to write from a borrowed computer.
But I’m back and I’m to the point with this salad that is delicious.
It is very simple and it might seem, at first glance, a bit uninteresting, but if you follow the recipe step by step, you’ll understand what I mean.
The touch in this salad is making it with several different types of tomatoes, and cut each one way,that way it has a nice rustic look. That mix of tomatoes I saw in Jamie Oliver’s Jamie at Home and of course I had to copy it.
- Tomatoes. I used a sprig of cherry tomatoes, one raff, one green and one classic red tomato. It would be great if you found yellow, kumato, country tomato… the more variety the better.
- Cheese: I used 40 grams of Payoyo cheese, which is typical of the Sierra de Cádiz in Spain, it's a delicious goat cheese, but any cheese will work, some Parmesan shavings, fresh Mozzarella cut to shreds with your hands, or a good Manchego cured.
- 1 clove crushed garlic (my garlic masher is the best purchase you made in the last year ... well, second, first was a pair of booties, but that does not count now)
- 1 teaspoon dried oregano
- several fresh basil leaves
- Marine salt
- 6 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Cut tomatoes, some sliced, some quarters, and the cherry some in half, some leave whole.
- We put them in a colander, add a good amount of salt and mix well. We add some more salt, mix and let drain for 15 minutes. Do not worry about the salt, the excess will fall away.
- Meanwhile we cut the cheese and prepare the vinaigrette.
- For the vinaigrette, in a bowl mix the oil, vinegar, a pinch of salt, oregano, garlic and we stir well. This ratio of 3 and 1 oil acid (vinegar, lemon ...) will guide you all vinaigrettes.
- Assemble the salad, put the tomatoes first, then the cheese, basil leaves and the dressing on top.