Tomatillo and Tomato Salad

Confession time.

I feel a little stupid posting this “recipe” and I am sure a lot of you are thinking “wow, Nancy, an heirloom tomato salad, how original!”

I know – and to be honest, I seriously debated whether or not to post it… but after having it two (ok, three!) days in a row and not growing tired of it, I decided it was worthy of sharing.

So what makes it worth bothering with?

Tomatillos. Have you ever tried them in a salad? I’m betting the answer to that question would be “no!” Sure, you’ve had them in salsa or in enchilada sauce. But by themselves? Raw?? What???  Well, I hadn’t either until recently when it occurred to me that since I love them in salsa I would probably really like them in a salad.

And I didn’t just like them. I loved them.

With tomatoes. And yes, the heirlooms are fabulous  and would probably taste great no matter what I paired with them. But honestly? This salad is just as good with any homegrown or farmer market fresh tomato – heirloom or not.

But a word of warning – if you don’t have access to to that category of tomato this salad will be nothing special. In fact, it will be downright … blech… so don’t go there.

So what makes this little addition to what is, after all, a very common salad, so special? It’s the combination of sweet and earthy tomato with the citrusy tang of the tomatillo. Throw in a  little marinated red onion for bite and dress simply with some good red wine vinegar and extra virgin olive oil. Add a good sprinkling of crunchy salt (Maldon or fleur de sel) and a  grind of fresh pepper. If you’re feeling indulgent some burrata or avocado wouldn’t be amiss…. and speaking from experience both work really well.

And there you have it – a salad that sums up summer for me… and something definitely worth sharing with all of you!!!

Hungry for some other summer salad recipes? You may enjoy…

• Mexican Pasta Salad with Chili Lime Dressing
• Caramelized Citrus and Avocado Salad

Tomatillo and Tomato Salad

Tomatillos add a bright note to this healthy summer Tomatillo and Tomato salad recipe. Add burrata or avocado and dinner is served!

5 from 1 vote

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Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Calories: 97kcal

Author: Nancy Buchanan

Ingredients

• 4 heirloom tomatoes sliced
• 2 to tomatillos sliced into ¼ inch slices
• 1 quarter of a red onion sliced into ⅛th inch slices
• 1 ball burrata cheese or 1 ripe avocado sliced (optional)
• 2 Tablespoons red wine vinegar
• 2 Tablespoons extra virgin olive oil
• ½ teaspoon maldon sea salt or fleur de sel
• freshly ground black pepper

Instructions

• Place onion slices into a small bowl and toss with 1 Tablespoon red wine vinegar and a large pinch of salt. Set aside.
• Slice tomatoes ¼ inch thick. Layer onto a medium sized serving platter.
• Place tomatillo slices on top of the tomatoes.
• Add the marinated onion slices.
• Drizzle with remaining red wine vinegar and extra virgin olive oil.
• Sprinkle with remaining salt and a few grinds of black pepper.
• Add the burrata cheese or avocado slices if using.
• Serve!

Nutrition

Calories: 97kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 331mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 18.9mg | Calcium: 19mg | Iron: 0.4mg

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