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Marinated Green Tomato Salad

Insalata di Pomodori Verdi

Serves 4

Radiant red, plump tomatoes are show-stoppers in the mercati (markets) of Italy. But it might surprise you to know that Italians like their salad tomatoes on the greenish side, since they are firmer and hold up well while riper tomatoes are reserved to make sauces.

Make this salad early in the day then serve it for lunch or dinner and mop up the flavorful juices with slices of crusty Tuscan bread. Even though it is not traditional, I like to add shavings of Pecorino cheese to the salad for added interest.


1/2 cup Filippo Berio Extra Virgin Olive Oil

1 clove garlic, finely minced

2 tablespoons minced fresh oregano, or 1 1/2 teaspoons dried

1 teaspoon fine sea salt

1/4 cup red wine vinegar

1/4 teaspoon sugar

3 or 4 meaty green tomatoes, thinly sliced

Shavings of Pecorino cheese with peppercorns


Mix all the ingredients except the tomatoes in a large bowl. Add the tomato slices and toss gently with your hands. Layer the slices in a platter slightly overlapping them. Cover and allow the salad to marinate at room temperature for several hours before serving. When ready to serve, sprinkle the cheese over the top.

This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.


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