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.
More Terrific Salads
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 jalapeño
How to Make It
Bring a small saucepan of water to a boil. Prepare a bowl of ice water.
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.
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.
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.
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