Tomato + Olive Salad by Chef Josh Charles

DITALIA recently partnered up with Chef Josh Charles, a private chef in St. Louis, MO. He’ll be working with us to create recipes inspired by local ingredients and Italian cuisine. To celebrate tomato season, Chef Josh Charles created a simple and delicious tomato and olive salad recipe featuring some of his favorite DITALIA ingredients.

From Chef Josh Charles

“When you are making something as simple as this tomato salad, the ingredients have to be top notch or else it won’t make as big of an impact.

There’s been a lot of talk about fake olive oil that has been on our shelves recently. This is exactly why you need to have a trusted source. Olio Tre Casi Extra Virgin Olive Oil has been made by three families in the mountains of Madonie, Sicily for centuries. Now that’s credibility!

Bottega DITALIA’s Trebbiano white wine vinegar is a perfect complement to the brine of the olives and the fat from the olive oil. It’s made from Trebbiano and Sauvignon Blanc grapes for a crisp, bright white wine flavor.”


2-3 large heirloom tomatoes

12 Castelvetrano olives (chopped)

4 tablespoons Olio Tre Casi Extra Virgin Olive Oil

2 tablespoons Trebbiano White Wine Vinegar

1 teaspoon chopped fresh oregano

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1/4 teaspoon crushed red pepper

1 small piece of garlic minced

1 teaspoon salt

Couple cracks of black pepper


Combine olives, olive oil, vinegar, fresh herbs, crushed red pepper, garlic, salt, and pepper in a small mixing bowl to make a relish of sorts.

Slice your tomatoes and lay in a flat layer on a serving dish, sprinkle with a bit of salt to season.

Spoon over the olive relish to your liking and garnish with some freshly torn basil.

Serve with salami and/or cheese at the beginning of your meal or as a side to roasted meat.

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