Description
Ripe tomatoes, a punchy vinaigrette, salami, red onion, black olives, and fresh basil makes for a tasty Summer Salami Tomato Salad, or, as it’s known in our house “Man Salad”.
Ingredients
Scale
- 20 slices, dry salami
- 4 – 6 Roma tomatoes
- 1/4 small red onion, thinly sliced
- 1/4 cup black olives
- 1/4 cup basil, chiffonade (very thinly sliced)
- ⅓ cup olive oil (or vegetable oil)
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 medium shallot, diced
- 1 clove garlic, finely diced
- salt & pepper to taste
Instructions
- Cut sliced salami into six wedges, like a pie. Toss that in a bowl.
- Depending on the size of your tomatoes, cut them first lengthwise, then in half again, lengthwise and finally into thirds or fourths. Think ‘bite-sized-chunks’. Toss into the bowl with the salami.
- Peel and slice onion and cut into quarters. Shave very thin slices, cutting through the bulb and not across the curve. This creates long, thin pieces with a slight curve instead of half -circles. Toss into the bowl.
- Slice olives, throw them in too. Reserve salad cold.
- Mix vinaigrette: 1. In a medium bowl combine minced shallots, garlic, red wine and mustard. Whisk to combine. Slowly incorporate your oil, whisking briskly as you go until Dijon vinaigrette is smooth and opaque, not runny, broken and loose. Season to taste, reserve cold until ready to serve. Or, add ingredients into a deep measuring cup and zip it with your immersion blender until creamy, about two minutes.
- Cut basil, across the leaf, into a very fine strands. Reserve a few whole, to finish. Toss into the cold salad. Now drizzle with vinaigrette and little at a time until all your components are JUST covered. Taste, season, and lightly toss. Serve immediately.
Notes
Be sure your knife is razor sharp for thin cuts, particularly the basil, otherwise it just tears. If you prefer, tear it, but always add it at the very end otherwise it will go black while it waits.
- Prep Time: 25 mins
- Category: Salad
- Cuisine: Italian