Summer Salad Extravaganza!! Fresh Tomato Salad

Welcome to Eepa’s Kitchen!
Looking for a quick, fresh, and flavorful summer salad? This simple Tomato Herb Salad is bursting with juicy tomatoes, aromatic herbs, and just the right kick of garlic. Perfect as a side dish, light lunch, or a topping for grilled bread!

In this video, we’ll show you how to whip it up in just a few minutes using a handful of fresh ingredients. No fuss—just real, delicious food.

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Tomato Herb Salad Recipe:

Ingredients:

4 ripe tomatoes, cut into large chunks

1–2 tbsp fresh basil, sliced into thin strips

1–2 tbsp fresh oregano, sliced into thin strips

1–2 garlic cloves, finely chopped

3 tbsp olive oil

Salt and pepper to taste (optional)

Instructions:

Add the chopped tomatoes to a bowl.

Sprinkle in the fresh basil and oregano.

Add the chopped garlic.

Drizzle with olive oil.

Gently mix everything together until well combined.

Serve immediately or let it sit for 10–15 minutes to let the flavors meld.

Hi, welcome back to EA’s Kitchen with part three of the summer salad extravaganza. I’m going to get a reaction from somebody one of these extravaganzas. Today we are going to make an old old family recipe. Comes from my grandmother from Italy. My mom used to make it all the time. All of her children including me make it. My one child won’t make it because for some reason he’ll eat everything that has tomatoes in it but not tomatoes. I’ll let you decide which one of those children they are. It is. But either way, it’s simple. It’s just fresh vine tomatoes. And you want these at room temperature. You want these in the refrigerator. You want these warm. All right. that are right off the vine out of the garden. Making it just like that. So, we got our tomatoes. I picked some fresh oregano this morning, fresh basil, and garlic. You can use dry garlic, dry basil, dry oregano if you want. That’s all you got. You’re good with that. I have it fresh, so I’m going to use it. So, first thing we’re going to do is I already washed the tomatoes. Remember, we talked about that. Wash the tomatoes first. All right. Then, cut out the guts. So, we don’t want to push any dirt or pest or whatever was on these. So, like you had a bird fly over poop on your tomato, you don’t want to push that back in. So, all right. So, we’re do we’re going to do that. So, you push it back in. No, we’re not pushing it back in. Why? Because we Do you want to eat bird poop? Yeah. Okay. Well, I’ll go get you one that’s got poop on it. You’re going to have it. Okay. All right. So, we’re going to core these and then it’s pretty simple. We’re just going to cut them into little wedges. I remember when I was a kid, my mom would make this and it would just sit on the table. So, what you do is when it’s done, you don’t want to don’t want to put in the refrigerator. You want it on the table so that it starts to soften up. The spices start to uh gel up inside the tomatoes. It just And it smells great. I I you know, it’s like if if you’re into garlic and oregano and a basil and that’s what I love my house to smell like. So, we’re just cutting into little wedges like that. And then we would come in with big chunks of crusty bread. Mom would always have some kind of bread like that. And if she didn’t, shoot, we’d use a slice of butternut. And then just dip that bread into the juice that comes out of the tomatoes. Build a sandwich out of these things. This is another one of those items you can kind of use as a side dish or an appetizer. whatever you want to use it for. I just like coming coming in the kitchen, having it on the table, and just grabbing a piece of bread, eating a little bit, going on my way. It’s good with a glass of wine. I like this with a instead of a white, I like this with more of a red wine. Adds a little bit richer flavor. But who am I? I’m no sule or how do you say it? How you say it? I don’t know. All right. I’m not that guy. I just know what I like. You’re not food. That’s right. That’s what I like too is food. Water. You like water? Yeah. And then as I just noticed in the house, like half a gallon of milk. Yeah. What’s up with that? I don’t know. Bacon. Bacon. Big fan of bacon. Yeah, I’ll go with that. What else? Obviously, you didn’t like the pushcuto that we had earlier. Yeah. I don’t know what’s up with that. What’s your favorite meat? Chicken. Steak. Steak. Pork chops. Pork chops. Apples. No. All right. So, tomatoes are all cut up. We’re going to put those to the side. Big Chief over here is going to go ahead and dump the garlic in. You can use a spoon to scoop it out. That’s just one clove. And I will tell you that I don’t have an exact recipe for this. It all kind of depends on how many tomatoes you have. I start adding things in. See how it looks. Listen to see if grandma’s whispering in my ear that it’s not enough. So, we’re just going to give this a quick chop. Make this nice and small. This looks like you’re cutting grass. Is that how you do it with a knife when you at your house? Yeah. You just kind of go out there with a knife and cut the grass. Like slave labor? Yeah. All right. So, there’s the basil. You want to get your spoon and scoop it in? Maybe. Yeah. Let me grab that knife and get this part. All right. And then the oregano. Same deal. I pulled a bunch of the stems off. We’re just going to chop it up. The plants that this came off of will eventually be the dried oregano we use this winter. We’ll get to that later this summer. We’ll start cutting it and drying it. I mostly get this. Is that where you want me to dump it? Yeah. Right there. Okay. Right here. Not there. Well, you’re going to mix it up. That’s what I got you for with the spoon. All right. And then the next step is just adding olive oil. Again, no set amount. Just want to get enough to cover. Let me get in there for a second. That’s probably two tablespoons right there. Or you just count people count um how many seconds it Well, they could, but then were they squeezing it as hard as I was? The tip of theirs is open as mine. You just don’t know. So, that’s pretty much it. Let me help give you the quick stir. Ideally, we want this to sit for about an hour or so, just at room temperature. I’ll put some uh plastic wrap over the top, leave it on the counter, come back and try it. But since you’re all here, I’m going to grab a chunk of bread and we’re going to give it a taste test. Yeah. You want to grab that bread? You going to try this with me? Maybe. All I do is just you want to see there’s like already juice forming in the bottom. Oh yeah. Let’s move that over so you guys can see it. See that? See that juice down there? That’s like the gold right there. So you want to get that get your bread in there. Get it all nice and mush. See all that? That’s That’s it right there. You can This alone is worth the price of admission. Really? Yes, it is. I’m just going to put a little piece of tomato on mine. Never had this. You can already taste the spices starting to do their thing. Get a little bit of that garlic right away. I definitely get the oregano right off the top. Has it had a chance to blend? Nobody wants that piece. It’s already been in your mouth. There you go. It has. What do you think? You like it? Maybe. You’d like it because you’re still looking at it. So, this is another one of those really quick ones. Again, you can eat it right now. In an hour, it’s going to be phenomenal. Don’t be doing that cutting across your throat back there, little Mr. I don’t eat tomatoes. Um, it’s really it’s it is awesome. And this goes back at least three generations in my family from when my grandma used to make it. Uh, so it’s kind of sentimental to me, but it’s also awesome. It’s great. You can use up tomatoes in your garden or if you got extra ones that you bought from the store that you’re just not going to use. They’re real ripe. The riper the better on this. Again, you can put it in the fridge after an hour or so, but I would not refrigerate. Start with warm tomatoes. Let it sit. Put in the fridge later if you want, but before you serve it because it’s going to get a little congely because of the the oil. Bring it out. Let it sit on the counter before you serve. So that’s it. You eat up there, Johnny. If you like it, give me a thumbs up. If you didn’t like it, I don’t want to hear any crap from you. I’d like you to subscribe, share, tell people, comment, let us know what you think about it. Maybe you make one something similar. Let us know what you think. All right, so that’s part three of the extravaganza. We’ll be back with more later. Thanks for coming by. Chef Boy, you gonna say anything? All right, that’s it. He’s got nothing to say. Thanks for stopping by Kitchen.