One of the most beautiful cities in the world is Trondheim, Norway. For a city founded more than a thousand years ago, it is a very happening place.
Photo of Nidelven, taken by Sven-Erik Knoff
(At some point, I will post my own photo of the gorgeous Nidaros cathedral, but until I dig out the other computer, this is what you get.)
I was able to enjoy a meal with some locals at a very nice restaraunt in Trondheim a few years ago. The chef was kind enough to give me the recipe for this incredible tomato salad, which he said was a Swedish salad. But it has Italian seasonings. Does that make it NorSwItalian???
Anyway, I converted the recipe to American measurements, made it more family-sized, but did not alter the ingredients or proportions.
Cut up tomatoes and put in a colander. Yes, I get bored easily, so I cut every tomato in a different way. Try it! You might enjoy breaking the rules.
Toss the tomatoes with a generous amount of “flingsalt”, or large flake salt. Read this post for information on “flingsalt”. Salt draws away excess moisture in the tomatoes, concentrating the flavour, and prevents the salad from becoming too runny. Never fear — the tomatoes won’t become crazy-salty, as most of the salt drips away with the liquid.
Put the colander in the sink or a bowl or you will have a huge mess on the counter. Let the tomatoes sit for a half hour.
In the meantime, make the dressing. Whisk together the oils, vinegar, lemon juice, oregano, garlic, crushed chili pepper flakes, and white pepper.
Stack all the basil leaves, roll them tightly, and cut into thin strips.
Gently toss together the drained tomatoes, basil, and dressing. Serve with fresh mozzarella.
If you make this in advance, store in the refrigerator. (It actually tastes better after the flavours get to hang out for a while.) Just make sure you return the salad to room temperature before serving.
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Tomato Salad
- Total Time: 35 mins
- Yield: 8 1x
Ingredients
- 3–4 pounds assorted tomatoes, cut
- 2 tsp “flingsalt” – large flake salt
- 1/2 cup oil – a blend of walnut and olive oil is my choice
- 2 Tbsp white wine vinegar
- 1/2 lemon, juiced (or 3 Tbsp)
- 1 tsp dried oregano
- 1 large clove garlic, minced
- 1/8 tsp chili pepper flakes
- 12 leaves fresh basil
- large pinch white pepper
- Fresh mozzarella
Instructions
- Cut tomatoes in different shapes, put in a colander, and toss with with flingsalt
- Allow to drain for 30 minutes
- Whisk together lemon juice, oils, oregano, white wine vinegar, minced garlic, and white pepper
- Gently toss tomatoes with dressing and basil
- Refrigerate if you wish, but allow the salad to come to room temperature before serving
- Serve with fresh mozzarella
- Prep Time: 35 mins
