Sardinian Tomato Salad
We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.
- Total Time:
- Yield: Serves 6 to 8
Photography: Christopher Testani
Source: Martha Stewart Living, July/August 2017
- 1/2 cup thinly sliced red onion
- 1/2 teaspoon grated orange zest, plus 2 tablespoons fresh juice
- 2 tablespoons champagne vinegar
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 1/4 pounds small to medium green heirloom tomatoes, such as Green Zebra and Green Grape, cored and cut into wedges
- 1 small bulb fennel, halved and thinly sliced lengthwise (1 1/2 cups), fronds reserved for serving
- 1/2 cup mild green olives, such as Castelvetrano, smashed and pitted
- 1 tablespoon coarsely chopped flat-leaf parsley leaves
- Sliced rustic bread, such as pan Pugliese
- 1 clove garlic, halved
- 5 ounces tuna in oil
- Flaky sea salt, such as Maldon, for serving
Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Meanwhile, whisk together orange zest and juice and vinegar. Whisk in olive oil until emulsified. Season with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
In a large bowl, toss tomatoes, sliced fennel, olives, and drained onions with vinaigrette. Let stand at least 15 minutes and up to 2 hours.
When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher.
Toast bread, then drizzle with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper, and fennel fronds. Serve salad with extra tomato juices and bread.