This tomato salad is simple, fast and delicious!
Prep time: 5 minutes
Serves: 6
Ingredients:
1-1/2 pounds fresh cherry tomatoes
4 sprigs fresh oregano
6 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1. Cut each cherry tomato in half and set in a serving bowl.
2. Remove oregano from stems and coarsely chop the leaves.
3. Add the chopped leaves and remaining ingredients to the tomatoes in bowl. Toss and taste. Adjust olive oil, salt and pepper level, if needed.
Serve as a side to egg dishes such as Pecorino Asparagus Frittata.
Text & Photographs © Nancy DeLucia Real 2011 (the Balocco™ Colomba is a brand name – the packaged product was photographed by Nancy DeLucia Real).
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
