This recipe has been a summer staple with my family since the 1960s. The recipe came from my Grandma Rose's Friend Sadie Calabrese, years before. Growing up my Mom had this our Summertime dinner table, served with tomatoes from her and my Dad's garden. It is so simple, but so delicious. The key to this salad is fresh tomatoes, not skimping on the amount of herbs, garlic and oil, and vinegar & giving the salad time to macerate before serving.
The key to this salad is fresh tomatoes, not skimping on the number of herbs, garlic and oil, and vinegar & giving the salad time to macerate before serving.
4-5 of the Best Large Summer Tomatoes you can find, sliced about ¼” thick
¼ -1/2 of a large Vidalia Onion, sliced very thin
Fresh chopped Basil (at least 3/4 Cup)
Fresh chopped Parsley (at least 3/4 Cup)
Fresh chopped Oregano (at least 1/4 Cup)
Fresh chopped Garlic (Very liberal amount.... 4-6 tablespoons)
¾ Cup O'Live A Little Sweet Red Wine Vinegar (Very different from grocery store variety!)
1 ½ Cups O'Live A Little Sicilian or Italian Extra Virgin Olive Oil (your choice). But, we love a bold, peppery olive oil with this salad!
Method Of Prep
Arrange sliced tomatoes in a single layer on the serving dish. Sprinkle chopped garlic and herbs evenly over tomatoes and then arrange very thinly sliced onions on top.
Pour enough Olive Oil and red wine vinegar on top of salad so the tomatoes are at least 1/2 way submerged.
Refrigerate for at least 3 hours (more is better). Let sit at room temp for 1 hour prior to serving.
Sprinkle with black and white sea salt flakes just before serving. Provide a deep spoon so guests can scoop more dressing of platter... they will want to!
Enjoy with a great fruity red wine!
Sadie’s Sicilian Tomato Sauce
The above salad is so delicious, wait until you cook the leftovers and use the sauce over pasta, fish, green beans or Arancini! Be sure to make an extra salad, so you can make the sauce from the leftovers! You will be glad you did!
To make the sauce: Simple rough chop the remaining salad above (I chop it right on the platter or container it is in) and then pour into a frying pan and sauté until onions are tender, tomatoes have broken down and the sauce has thickened (20-30 mins).