Mixed Tomato Salad with Green Tomato Vinaigrette

• FAST
• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 underripe medium green tomato
2. 1/4 cup rice vinegar
3. Large pinch of sugar
4. 6 tablespoons canola oil
5. Sea salt and freshly ground pepper
6. 2 pounds assorted heirloom tomatoes, cut into wedges
7. 1 pound assorted small tomatoes, larger tomatoes cut in half
8. 2 tablespoons minced fresh chiles, such as jalapeño

1. Bring a small saucepan of water to a boil. Prepare a bowl of ice water.
2. Add the green tomato to the boiling water and cook until slightly softened and the skin is pale, about 7 minutes. Drain and transfer to the bowl of ice water and cool thoroughly, then drain again. Peel and core the green tomato and cut it into large chunks.
3. In a blender, combine the green tomato chunks with the vinegar and sugar and puree until the tomato is finely chopped. With the machine on, add the oil in a slow stream and blend until smooth. Season with salt and pepper.
4. Arrange all of the tomatoes on a large platter. Sprinkle with the chiles and season with salt and pepper. Drizzle the dressing all over the salad and serve.