Summer Tomato Salad

Prep Time: 5 min

Inactive Time: 1 hr 55 min

Cook Time: N/A

Total Time: 2 hr

Servings: 4


  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 4 tbsp red wine vinegar
  • 2 tbsp minced fresh parsley
  • 1 tbsp granulated sugar
  • 1 clove garlic, finely minced
  • 1 tsp dried oregano
  • Salt
  • 4 beefsteak tomatoes, thinly sliced
  • Slices of good-quality artisan bread


    • In 11- x 7-inch glass or ceramic dish, combine olive oil, wine vinegar, parsley, sugar, garlic, oregano, and salt to taste; mix well using wooden spoon.
    • Lay tomatoes over dressing in single layer or just slightly overlapping; cover with plastic wrap and let stand for 2 hours at room temperature, spooning dressing over tomatoes occasionally. Serve with slices of bread.


    • If you are unable to find beefsteak tomatoes, any large vine-ripened tomato will work well in this recipe.
    • If possible, use homemade bread in this recipe to soak up all the delicious tomato juices.
    • Go grain and gluten free by omitting the bread and serving on salad greens instead.

    Recipe provided by Chef Mary Ann Esposito