How to make
First, marinate the green tomatoes. We will make them with a warm marinade, thanks to which they are ready to eat as soon as they cool down.
Choose smaller or medium-sized tomatoes. Cut them into halves or quarters if they are larger.
Sprinkle with a full tablespoon of salt and another tablespoon of sugar. Stir and leave them for about 3 hours, or maybe more. The goal is for the tomatoes to release their juice.
When the juice has separated at the bottom, remove the tomatoes and weigh the liquid. Add the same amount of vinegar and pour it into a pot on the stove.
Once the marinade boils, put the green tomatoes inside to scald and absorb the flavors - sweet, sour and salty.
After 5 minutes, remove them with a slotted spoon and let them cool completely.
During this time, finely chop the garlic, walnuts and parsley.
Pour the olive oil over the cooled tomatoes, add the garlic and parsley. Mix well.
Divide the salad into two portions, add shredded mozzarella between the tomatoes (or whole balls of baby mozzarella), and maybe some fresh unsalted diced white cheese.
Sprinkle with the walnuts and more parsley if desired.
A wonderful salad for your drink of choice!
In the same way, you can marinate larger quantities of jarred green tomatoes for the winter. The jars are filled to the top with olive oil, closed and stored in a cool place. This way you will always have a wonderful winter salad on hand.
If you like the green tomato salad, be sure to try our recipes for pickled green tomatoes or these green tomatoes in a barrel.
