The “Oh, So Good” Tomato Salad

Healthy Side Dish With a Mediterranean Breeze And Rich Flavor


The "Oh, So Good" Tomato Salad Recipe

Chopped tomatoes with rosemary sprig
Healthy side dish with a Mediterranean breeze and rich flavor
Prep Time 7 mins
Cook Time 3 mins
Course Side Dish
Cuisine Croatian, Mediterranean
Servings 2


  • One medium-size pan


  • 4 large tomatoes, wedged


  • 2 tbsp unfiltered olive oil
  • 2 large fresh garlic cloves, minced
  • 2 rosemary sprigs, chop the leaves
  • ¼ ground black pepper
  • 1 tsp sea salt


  • Sprinkle the pan with olive oil and put on medium heat.
  • While the pan is heating, cut the tomatoes into wedges and mix all the dressing ingredients in a small bowl.
    Garlic dressing in a glass bowl
  • Add tomato wedges to the pan, and stir in the dressing. After 3 minutes, take the tomato salad out from the hot pan.
    Chopped tomatoes in pan


  • This tomato salad tastes the best with fresh minced garlic and fresh rosemary. Minced garlic from a jar, garlic salt or dried rosemary wouldn't deliver the proper flavor.
  • Tomato salad is in the pan for three minutes, and no longer because you don't want to cook the tomatoes. The goal is to release the garlic and rosemary aroma.

Tomato salad in a bowl

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