Quickly seared tomatoes develop charred edges while staying juicy inside. Green olives, red wine vinegar and oregano turn the tomato juices into a fresh, savory dressing.
This salad is all about the contrast between sweet, warm tomatoes and salty green olives. Red wine vinegar cuts through the rich tomato juices, while oregano adds a fragrant, slightly earthy note. Use firm, ripe tomatoes that still hold their shape; small vine tomatoes or cherry tomatoes are handy because they color quickly. In summer, there’s often plenty of choice when it comes to ripe tomatoes, but good, firm store-bought tomatoes work well out of season too.
A large, hot skillet matters more than a long cooking time. Cooking the tomatoes briefly in a single layer lets the skins develop dark spots before the flesh collapses completely. If the pan is too crowded, the tomatoes release liquid and start to stew instead. Cook them in two batches if needed, and turn them gently; a little splitting is good, but you don’t want tomato purée. Let the pan get properly hot first, then use a spatula to loosen the tomatoes without crushing them.
Green olives bring a firm, salty bite. Choose pitted olives with a fresh flavor, such as olives from a jar in brine. If black olives are all you have, those work too, but they’re often softer and give a rounder, less fresh result. Red wine vinegar suits the full flavor of the tomatoes; white wine vinegar is a milder alternative. Dried oregano is convenient and holds its own alongside the warm tomatoes. Don’t add too much salt right away: the olives and vinegar bring plenty of flavor already.
Serve the salad lukewarm, so the juices and oil spread across the plate. It goes well with grilled fish, white beans or bread to soak up the liquid. It also makes a fresh counterpoint to grilled vegetables. To make it a meal, serve it with beans and hearty bread; the tomatoes will still be the flavorful centerpiece, without the salad needing a heavy dressing.
Store leftovers covered in the refrigerator. Don’t leave them at room temperature for more than two hours, and eat them within two days. The tomatoes soften after chilling and release more liquid; serve them cold or let them come gently to room temperature. Reheating them vigorously makes them turn mushy quickly, so you can keep any bread separate and stir it into the tomato juices just before serving.
Wash the tomatoes and pat them thoroughly dry. Halve larger tomatoes; leave small tomatoes whole. Halve the olives if they’re large.
Heat a large skillet over high heat. Add 1 tablespoon olive oil and cook the tomatoes in a single layer for 5–7 minutes. Turn them gently from time to time, until the skins are charred and the flesh is warm and juicy but still holds its shape. Cook them in two batches if needed.
Transfer the tomatoes to a serving dish. Mix the remaining tablespoon of olive oil with the red wine vinegar, oregano, salt and a few grinds of black pepper.
Add the olives and oil mixture to the warm tomatoes. Toss gently and serve lukewarm, with the tomato juices from the dish.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.