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…
Tomatillo and Tomato Salad
- 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
- 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.