hello you lovely food tubers mr. Oliver
here today we’re going to do the
ultimate tomato salad you could fold it
through a lovely omelet
you could put it through a risotto so it
all begins with the tomatoes obviously
you know the plums and the traditional
Reds are the more usual fare but if you
look down the farmers markets in good
supermarkets you’ll see a whole range of
beautifulness look at that look at the
colors so this is a very very exciting
little world what I want to do is show
you how you can get the most flavor out
of your Tomatoes you can slice some
which is absolutely lovely but you can
also just Clank some up into quarters or
little eights like that now once you’ve
sliced up your lovely tamar’s
there is a important ingredient that
really makes it the very best it can be
and that’s mr. salt so we’re going to
put them into a bowl season from a
height not because we want to look cool
but because we want to get an even
seasoning of the salt give them a little
toss up as you go and we can with good
seasoning there now immediately that’s
going to really transform that tomato
sometimes chili flakes oregano dried
oregano is gorgeous I’m going to keep it
nice and clean today I want to put a
little bit of acid in there now you can
go vinegar or you can go lemon juice
whatever you fancy so I’ll put a little
lemon in there and that’s just to
balance the oil I’m about to put in now
I’m using really good extra virgin
cold-pressed olive oil you get what you
pay for this is the stuff you don’t want
to cook with it’s just for finishing
it’s absolutely gorgeous and again we
have a little toss like this and we just
leave this for a couple of minutes so at
that point we’ll think about plating up
so I’m just going to pour that over
lovely colors lovely natural juice
coming out what I like to do is when it
comes to the basil you know try and go
for the wrinkly leaves they’re more
intensive flavor
I’ll use the bigger leaves for cooking
and the smaller leaves for sprinkling
one thing I love is just to do now is
just a little balsamic little bombs in
and around such a lovely combination and
then because it’s me a tiny little flick
of chili run my knife
down the length I don’t want seeds in
the story because it’s too intense and
I’m just going to finely slice that
chili get your chili and again from a
height we’re just going to sprinkle this
in and around absolutely gorgeous so
there you go guys a very very simple but
delicious tomato salad
you’ll get mega flavor from that you
could take this or leftovers of this and
scrunch it into a pizza into a pizza you
could chop it up and put it on a
bruschetta you could you could you could
let you put it with spaghetti
okay there’s so many things you can do
but what I’m trying to say is this is
kind of your base level standard lots of
love if you liked this video please like
it keep the comments coming guys we love
you lots and remember if you haven’t
subscribed to food tube then it’s free
and we love to have you to take care
here today we’re going to do the
ultimate tomato salad you could fold it
through a lovely omelet
you could put it through a risotto so it
all begins with the tomatoes obviously
you know the plums and the traditional
Reds are the more usual fare but if you
look down the farmers markets in good
supermarkets you’ll see a whole range of
beautifulness look at that look at the
colors so this is a very very exciting
little world what I want to do is show
you how you can get the most flavor out
of your Tomatoes you can slice some
which is absolutely lovely but you can
also just Clank some up into quarters or
little eights like that now once you’ve
sliced up your lovely tamar’s
there is a important ingredient that
really makes it the very best it can be
and that’s mr. salt so we’re going to
put them into a bowl season from a
height not because we want to look cool
but because we want to get an even
seasoning of the salt give them a little
toss up as you go and we can with good
seasoning there now immediately that’s
going to really transform that tomato
sometimes chili flakes oregano dried
oregano is gorgeous I’m going to keep it
nice and clean today I want to put a
little bit of acid in there now you can
go vinegar or you can go lemon juice
whatever you fancy so I’ll put a little
lemon in there and that’s just to
balance the oil I’m about to put in now
I’m using really good extra virgin
cold-pressed olive oil you get what you
pay for this is the stuff you don’t want
to cook with it’s just for finishing
it’s absolutely gorgeous and again we
have a little toss like this and we just
leave this for a couple of minutes so at
that point we’ll think about plating up
so I’m just going to pour that over
lovely colors lovely natural juice
coming out what I like to do is when it
comes to the basil you know try and go
for the wrinkly leaves they’re more
intensive flavor
I’ll use the bigger leaves for cooking
and the smaller leaves for sprinkling
one thing I love is just to do now is
just a little balsamic little bombs in
and around such a lovely combination and
then because it’s me a tiny little flick
of chili run my knife
down the length I don’t want seeds in
the story because it’s too intense and
I’m just going to finely slice that
chili get your chili and again from a
height we’re just going to sprinkle this
in and around absolutely gorgeous so
there you go guys a very very simple but
delicious tomato salad
you’ll get mega flavor from that you
could take this or leftovers of this and
scrunch it into a pizza into a pizza you
could chop it up and put it on a
bruschetta you could you could you could
let you put it with spaghetti
okay there’s so many things you can do
but what I’m trying to say is this is
kind of your base level standard lots of
love if you liked this video please like
it keep the comments coming guys we love
you lots and remember if you haven’t
subscribed to food tube then it’s free
and we love to have you to take care
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