Jamie's Mothership Tomato Salad is Fantastic and is Totally Delicious to Eat on it's Own. It's also Great Served with some Balls of Mozzerella and nice, Grilled Ciabatta Bread.

Jamie's Mothership Tomato Salad

Recipe from Jamie O.


2 1/4 lbs mixed ripe tomatoes, different shapes and colors
sea salt and freshly ground pepper to taste
a good pinch of dried oregano
Red wine or balsamic vinegar
extra virgin olive oil
1 clove garlic, peeled, grated
1 fresh red chili, deseeded and chopped


Depending on the size of your tomatoes, slice some in half and some in quarters and others into uneven chunks. Put the tomatoes into a collander and season with a good pinch of sea salt. Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the collander on top of a bowl and let stand for about 15 minutes, then discard any juice that has come out of them.

Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using one part vinegar to three parts oil, the garlic, and chill. Drizzle the tomatoes with enough dressing to coat everything nicely.