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Two tomato salads, for when you're lucky enough to get some good tommies



  • Slice or cut the tomatoes into halves or quarters – depending on the size.
  • Place half of the prepared tomatoes into a large bowl and add the capers, gherkins, chives, red onion, Italian parsley and seasonings. Then dress with a slurp of the oil and sherry vinegar.
  • Mound the salad on individual plates and serve with grilled (or toasted) Turkish or sourdough bread.
  • For the second salad, toss the remaining tomatoes with the basil, mozzarella, a splash of vinegar, quite a lot of seasonings and a slurp of oil.
  • To serve, lay the prosciutto along a plate and spoon the tomato salad alongside.




  • a good mixture of tomatoes
  • ½ tbsp finely chopped rinsed capers
  • ½ tbsp finely chopped gherkins
  • 1 tbsp snipped fresh chives
  • 2 tbsp finely chopped red onion
  • ½ cup Italian (flat leaf) parsley leaves
  • sea salt & freshly ground pepper
  • extra virgin olive oil
  • sherry (or red wine) vinegar
  • Turkish or sourdough bread
  • 12 tiny fresh basil leaves
  • 1 buffalo mozzarella, broken up
  • 8 slices prosciutto


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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