This super easy Tomato Salad is inspired by a snack my mother used to make when I was young. Perfect summer tomatoes, seasoned with salt and pepper and topped with tangy banana peppers. It's like summer on a plate, and it brings back so many memories for my family!
This recipe is simplicity to its core! Basically 3 ingredients, some salt, pepper, and olive oil. The burrata and olive oil are my additions beyond how mom used to make it. But I love adding a really flavorful olive oil with super-ripe tomatoes and topping it with the burrata sends it over the top.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
The first thing I do is slice the tomatoes and lay them out on a paper towel-lined tray, then season them with salt so they can release their excess water. When the salt dissolves and some liquid accumulates on top, pat them with a towel to remove it.
Then drain a jar of banana peppers, reserving the liquid, and give them a rough chop.
Use some of the reserved banana pepper liquid, the olive oil, and some fresh cracked black pepper, stir them together, and make a vinaigrette to top the tomatoes with.
To assemble the salad, place the dried tomato slices on a platter, season them with more salt, drizzle over the dressing, and top with the chopped peppers.
Lastly, tear the burrata and place it on top of the tomatoes. Crack some fresh pepper over it, and a little more salt.
Notes & Tips
Use the ripest tomatoes you can find for this recipe. It is so simple, you want some with GREAT flavor. Heirloom tomatoes are also a great option. I usually choose tomatoes still on the vine so they can ripen even more once I get them home.
Don't be shy with the banana peppers. The mix of flavor between them, the tomatoes, and the olive oil is heavenly. And you want a good balance of sweetness from the tomato and tang in every bite.
I prefer the process of salting the tomatoes and removing any excess liquid from them so the dressing can penetrate and add its flavor to the dish. This only takes a few seconds to do, I would suggest not skipping it or your tomatoes will be swimming in their water and you won't taste the olive oil and peppers much.
If there was ever a place to pull out the GOOD olive oil, this is it. You will really taste it and you want to taste it. Use the best Extra Virgin Olive Oil you can get your hands on.
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