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Assumpta Salad

August 26, 2010

 “Buon Ferragosto”

This fresh and delicious salad is wonderful all year round with the freshest tomatoes you can get your hands on, but I do always make a point to make it for Ferragosto, Feast of the Assumption (The Feast of Our Lady) on August 15th.  Originally this was a feast for blessing of the harvest for fruits, herbs and flowers.  This salad is generally served as an appetizer but you can also make a large platter of this salad.  For this buffet I usually serve everything as a buffet except for this salad.  All the foods that I serve for “Ferragosto” are either cold or room temperature so a few things can be made the day before and if you are the cook you have plenty of time to enjoy the celebration.  

Assumpta Salad

Ingredients (Salad)

  • 4 Medium Tomatoes (sliced)
  • 1/2 Red Onion (chopped)
  • 1/2 C. Black Olives (pitted and drained)
  • 1/4 C. Fresh Basil (chopped)
  • 1/4 C. Fresh Oregano (chopped)
  • 1/4 C. Italian Parsley (chopped)
  • 1 C. Feta Cheese (cubed)
  • Salt and Freshly Ground Pepper

Ingredients (Vinaigrette) 

  • 1/3 C. PLUS 2 T. Extra Virgin Olive Oil
  • 5 T. Red Wine Vinegar
  • 1 Garlic Clove (minced)


  1. Whisk the vinaigrette ingredients together in a bowl until thickened
  2. Let stand for 1 hour prior to serving
  3. Arrange the tomato slices on individual plates
  4. Sprinkle with the chopped onion over the tomatoes
  5. Distribute the olives among the tomatoes
  6. Place a few Feta cheese cubes in the center of each dish
  7. Sprinkle the herbs over the tomatoes
  8. Salt and Pepper to taste

(Serves 4-6)

Adapted from “Twelve Months of Monastery Salads” by Brother Victor-Antoine d’Avila-Latourrette

A contribution for “Summer Fest”.  If you want to be amazed and find more amazing tomato ideas this week go to (or follow @margaretroach on Twitter)                          

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