My F&W
quick save (...)
Tangy Tomatillo Salad with Sun-Dried Tomatoes
© James Baigrie

Tangy Tomatillo Salad with Sun-Dried Tomatoes

  • ACTIVE: 20 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Mexican cooks typically boil or roast tomatillos for tart sauces like salsa verde, but Daniel Orr likes to cut them up raw for salads. Cherry tomatoes can be added for sweetness and color.

  1. 1 cup loosely packed drained oil-packed sun-dried tomatoes
  2. 1 1/2 pounds large tomatillos—husked, rinsed and cut into 1/2-inch wedges
  3. 1 large jalapeño, seeded and finely chopped
  4. 2 teaspoons finely chopped peeled fresh ginger
  5. 2 teaspoons finely chopped garlic
  6. 3 tablespoons extra-virgin olive oil
  7. 3 tablespoons fresh lemon juice
  8. Salt and freshly ground pepper
  9. 1/3 cup coarsely chopped cilantro
  1. Pat the sun-dried tomatoes with paper towels and coarsely chop them. Transfer to a large bowl and add the tomatillos, jalapeño, ginger, garlic, olive oil and lemon juice and toss gently. Season with salt and pepper and let stand for 15 minutes or for up to 4 hours. Just before serving, add the cilantro.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.