The City Magazine Since 1975

Mediterranean Tomato Salad

July 2019
PHOTOGRAPHER: 
Note: this recipe can be plated individually or arranged on a platter.
SERVES: 
8
Rate This Recipe: 
0
INGREDIENTS: 

For the Tomatoes:

1 lb. medium yellow tomatoes, cut into small wedges
1 lb. large red heirloom tomatoes, halved and thickly sliced
1 lb. mixed color cherry or pearl tomatoes, halved
Flaky sea salt, such as Bulls Bay, Maldon, or fleur de sel
Freshly ground black pepper

For the Cured Green Tomatoes:

2 small unripe green tomatoes (about 8 oz.)
Kosher salt
Sugar

For the Herbed Tahini Yogurt:

1 cup full-fat Greek yogurt
1/2 cup tahini
2 Tbs. chopped cilantro
3 Tbs. chopped mint leaves
3 Tbs. chopped flat-leaf parsley
2 Tbs. chopped fresh dill
2 Tbs. chopped Thai basil (available at farmers markets or H&L Market)
2 Tbs. fresh lemon juice
1/2-1 cup buttermilk
Kosher salt and freshly ground black pepper

For the Toasted Garbanzo Beans:

1 (12 oz.) can of garbanzo beans, drained, rinsed, and dried on paper towels
1 Tbs. vegetable oil
1 Tbs. za’atar
Kosher salt

For the Cucumbers and Onions:

2 cloves garlic, minced
1 small shallot, minced
2 tsp. mustard powder, such as Coleman’s
1/2 cup red wine vinegar
1½ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 medium cucumbers (8-10 oz. total), peeled, seeded, halved lengthwise, and sliced about 1/4-inch thick
1 small red onion (about 4 oz.), halved and cut into very thin slivers

To Assemble the Salad:

1/2 cup torn mint leaves
1/2 cup torn fresh dill leaves
1/2 cup torn flat-leaf parsley leaves
Dill flowers, if available at farmers market, for garnish

 

DIRECTIONS: 

For the Tomatoes:

Core the tomatoes and slice them 1/8-inch thick. Sit a wire rack on a rimmed baking sheet and spread the slices out. Sprinkle liberally with kosher salt, then sparingly with sugar. Let set at room temperature for two hours. Pat dry and cut in half.

For the Herbed Tahini Yogurt:

Combine the first eight ingredients and 1/2 cup of the buttermilk in a blender and puree until smooth. Add a little more buttermilk if the mixture is too thick to puree. Season to taste with salt and pepper, cover, and refrigerate.

For the Toasted Garbanzo Beans:

Heat a large cast-iron skillet over high heat. Add the garbanzo beans and drizzle with the vegetable oil. Allow the beans to sit undisturbed until they are lightly charred, one to two minutes. Stir and again allow to sit for another minute or two. Remove them from the pan and sprinkle with the za’atar. Season to taste with kosher salt. Set aside.

For the Cucumbers and Onions:

Combine the garlic, shallot, mustard, vinegar, and olive oil in a container with a tight-fitting lid. Shake vigorously to emulsify, season to taste with salt and pepper, and shake again. Gently toss the cucumbers and onion with just enough of the dressing to lightly coat them and reserve the rest.

To Assemble the Salad:

Arrange the tomatoes on a platter or individual plates. Season with sea salt and pepper. Add the cured green tomatoes, cucumbers, and onions. Shake the reserved vinaigrette to re-emulsify and drizzle it over the salad. Scatter with the toasted garbanzo beans. Place small dollops of the yogurt on the salad and/or serve on the side. Garnish with the herbs.

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