Description
The perfect summer tomato salad-no cheese required! Mixed heirloom and cherry tomatoes, a spicy almond vinaigrette and tons of fresh herbs torn over top. A great side for 4 or light dinner for two!
Ingredients
Scale
MARCONA ALMOND VINAIGRETTE:
- 6 tablespoons extra-virgin olive oil
- 1/2 cup Marcona almonds, coarsely chopped (or substitute with regular almonds)
- 1 garlic clove, mashed to a paste
- 1/2 small jalapeño, finely minced
- 1/4 cup sherry or red wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
SALAD:
- 2 pounds heirloom tomatoes, cored and sliced
- 6 ounces cherry tomatoes (preferably varied colors), halved
- Flaky sea salt, such as Maldon
- 1/4 of red onion, very thinly sliced and soaked in ice water until serving
- 1/4 cup torn fresh mint
- 1/4 cup torn fresh basil (or Thai basil)
Instructions
- To make the vinaigrette: Heat the oil in a small skillet over medium-low heat. Add the chopped almonds, and cook, stirring occasionally, until golden-brown, about 7 minutes. Pour the mixture through a fine-mesh strainer set over a small bowl. Set the almonds aside. Immediately whisk the garlic and jalapeno into the warm olive oil, and let cool slightly before adding the vinegar, lime juice, and sugar. Season to taste with salt and pepper.
- Layer the large tomatoes on a large platter. Scatter the halved cherry tomatoes over top. Season with flaky sea salt and freshly ground black pepper. Drain and dry the red onions. Drizzle with some of the dressing. Sprinkle the mint, basil and toasted almonds over top.
Notes
Inspiration: Tomatoes with Herbs and Almond Vinaigrette from Food & Wine September 2018
- Category: Salads