Food & Cooking Recipes Ingredients Seafood Recipes Sardinian Tomato Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 25 mins Total Time: 40 mins Yield: 6 to 8 Serves 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. Ingredients ½ cup thinly sliced red onion ½ teaspoon grated orange zest, plus 2 tablespoons fresh juice 2 tablespoons champagne vinegar ¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 ¼ 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 ½ cups), fronds reserved for serving ½ 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 Directions 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 minutesand 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. Rate it Print