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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 68.7
  • Total Fat: 2.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 516.5 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Tomatosalta (Marinated Tomato Salad) calories by ingredient
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Tomatosalta (Marinated Tomato Salad)

Submitted by: JVANAM

Introduction

This recipe I found on the Greek Isle of Ithaca, or Ithaka, in the Ionian Sea between Greece and Italy.

This tiny island of, about 45 sq. miles, & is where Odysseus lived during the epic poem "The Odyssey". It is understandably why. Ithaka has what must be the world's largest natural harbors.

Even if Homer thought the island was only "good for goats" the island, and its people, have survived wars, plunders, earthquakes, & dangerous jagged rocky trails.

The island has a natural, basic, rustic style due to its lack of tourism.

Having tried Tomatosalta in a private home, on the island, I am not sure if the locals eat with their eyes, or just savor with their palates. Here's why.

The tomatoes had marinated in a stoneware-like cask for days before my group and I even got on the island. The result is a remarkablely superb taste, but it look like crap.

For our American epicure (whatever that is) I eliminated this step.

Also in the nutritional info I calculated Balsamic Vinegar, but, you can use a good Greek red wine vinegar. I prefer TOII or Mari. TOII is higher in acidity (@ 7%). It's also expensive (@ $6.45 US for 1/2 Liter).

TOII is available online @ greekinternetmarket.com
Mari is also online @ greekproductstrade.com
This recipe I found on the Greek Isle of Ithaca, or Ithaka, in the Ionian Sea between Greece and Italy.

This tiny island of, about 45 sq. miles, & is where Odysseus lived during the epic poem "The Odyssey". It is understandably why. Ithaka has what must be the world's largest natural harbors.

Even if Homer thought the island was only "good for goats" the island, and its people, have survived wars, plunders, earthquakes, & dangerous jagged rocky trails.

The island has a natural, basic, rustic style due to its lack of tourism.

Having tried Tomatosalta in a private home, on the island, I am not sure if the locals eat with their eyes, or just savor with their palates. Here's why.

The tomatoes had marinated in a stoneware-like cask for days before my group and I even got on the island. The result is a remarkablely superb taste, but it look like crap.

For our American epicure (whatever that is) I eliminated this step.

Also in the nutritional info I calculated Balsamic Vinegar, but, you can use a good Greek red wine vinegar. I prefer TOII or Mari. TOII is higher in acidity (@ 7%). It's also expensive (@ $6.45 US for 1/2 Liter).

TOII is available online @ greekinternetmarket.com
Mari is also online @ greekproductstrade.com

Number of Servings: 6

Ingredients

    8 medium plum tomatoes, sliced
    8 kalamata olives, pitted and coarsely chopped
    1 Tbsp onion, grated
    1 Tbsp Balsamic or Greek Red Wine vinegar
    1 Tbsp honey
    1/2 tsp salt
    1/4 tsp black pepper (more to taste) (I prefer white pepper)
    1/2 tsp ground cinnamon
    1 large clove garlic, crushed and minced
    1 Tbsp EVOO (greekinternetmarket.com has a Organic Olive Oil - Extra Virgin from Kalamata Gold olives. It's great, but again expensive)
    2 Tbsp (or a touch more) low-fat plain yogurt
    Long leaf parsley, chopped for the garnish
    An extra couple HUGH handfuls of Kalamata olives, for garnish

Directions

1) In a Mason jar dump the onion, vinegar, honey, salt, pepper, cinnamon, & garlic. Secure a tight fitting lid to the jar and shake the mixture.

The mixture may not look appealing, but it's the taste that counts. If you need to add anything it is more than likely the dressing may need a touch more honey or vinegar,

Set aside for 20 minute minimum. (Now you can prepare the dressing base a day or two prior, but the oil will remain out until just before service.)

2) Add the olive oil to the dressing base and shake till oil blends into the dressing.

3) Place the sliced tomatoes and chopped olives on a serving platter.

4) Drizzle the dressing over the tomato platter and chill for 20 to 30 minutes.

5) When ready to serve, stir the yogurt. With the back of a spoon try to drizzle the blend over the mixing bowl. Should the softened yogurt not flow easily, add a little water just to thin it. Remember less is more. When yogurt is the correct consistency drizzle that over the salad in the opposite direction of the dressing. Sort of a cris-cross pattern.

6) Garnish with the parsley and Kalamatas & serve

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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