Go Back

San Giorgio tomato salad


  • 4 fresh seasonal, full size tomatoes
  • 2 fresh garlic cloves large dice
  • ½ teaspoon Italian dried oregano
  • ¼ cup of the best quality extra virgin olive oil plus more to taste
  • Sea salt to taste


  • Chop the tomatoes into ½ inch cubes. Sprinkle with salt , mix, taste and adjust the salt until the tomato flavour shines.
  • Let this sit for at least 15 minutes so the flavours can blend and the tomatoes emit their juices.
  • Add the coarsely chopped garlic, which is not intended to eat, but rather flavour the salad. Add oregano and oil. Stir well and taste. Adjust the seasonings and oil as the tomato sizes will vary.
  • Serve with crusty bread to soak up all the tomato juices and olive oil
  • About 4 servings