10-Minute Tomato Salad | Summer Salad Recipe

Steps

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1. 1
   Halve the cherry tomatoes. This releases the tomato juices which will become part of the marinade.
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2. 2
   Combine and finely chop pitted olives, such as Kalamata and green varieties. Chopping them small allows them to better incorporate into the marinade and impart more flavor.
   ▶ ≈1:07
3. 3
   Mince the garlic and chop the parsley, keeping some of the tender stems for extra flavor. Combine these with the tomatoes and olives in a bowl.
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4. 4
   Zest the lime and extract its juice, adding both to the bowl. Season generously with kosher salt and black pepper.
   ▶ ≈2:22
5. 5
   Add Aleppo pepper or red pepper flakes for subtle heat and sweet, tangy notes reminiscent of sun-dried tomatoes.
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6. 6
   Drizzle generously with extra virgin olive oil to create a marinade for the tomatoes. Toss everything together well.
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7. 7
   Let the salad marinate for 10 to 15 minutes to allow the flavors to meld. Meanwhile, prepare the sourdough bread.
   ▶ ≈4:33
8. 8
   Cut the sourdough into triangles and fry in a bit of olive oil over medium heat until golden brown on both sides, about one minute per side. Drain on a paper towel-lined plate.
   ▶ ≈4:48
9. 9
   Serve the marinated tomato salad alongside the fried sourdough bread triangles. Top the bread with the tomato mixture for a bruschetta-style presentation.
   ▶ ≈6:51