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Mixed Tomato Salad with Green Tomato Vinaigrette

  • Servings: 6

You can use mild or hot chiles in the tangy dressing for this refreshing tomato salad; if you have more than one kind on hand, add a mixture of chiles.

slideshow More Terrific Salads

KEY: Fall, Summer, Barbecue/Cookout, American, Salads, Side Dishes, Fast, Healthy, Staff Favorites, Vegetarian, Lunch

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Ingredients

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

How to make this recipe

  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.

Make Ahead

The green tomato vinaigrette can be refrigerated for up to 3 days before serving.

Contributed By Photo © Fredrika Stjärne Published September 2001

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462826 recipes/mixed-tomato-salad-with-green-tomato-vinaigrette 2013-12-06 Ilene Rosen fall|summer|barbecue-cookout|american|salads|side-dishes|6|fast|healthy|staff-favorite|vegetarian|lunch september-2001,ilene rosen,summer salad,fast salad,healthy salad,tomato recipe,easy salad recipes,mixed-tomato-salad-with-green-tomato-vinaigrette 462826
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