sizzlin’ salad September 3, 2009

SalsaVerde1 I had hoped it would be  TomatoWeek here at RWT – I have several recipes that are backlogged & all of them use the amazing tomatoes that are out in the markets right now – my blogging has been thwarted by some technical difficulties. I've been cooking with them all summer, as I'm apt to do. Pastas, salads, the good ol' tomato sandwich. They've been pivotal to easy and healthy meals in the midst of all of the life hullabaloo that's been going on.

This salad was something I threw together earlier in the season when work was particularly hectic and it was nice to have a lunch come together by slicing some tomatoes and using leftover salsa verde that I made into a dressing. It's a new way to have a tomato salad beyond the usual "Caprese" version that I've grown a bit tired of. While I'm partial to the heirloom ones and the ones grown by local farmers here, even Trader Joe's has a great heirloom cherry tomato mixture in stores here that are beautiful and flavorful. Use whatever you have on hand to garnish with – I like the saltiness of the feta with the sharp green onions, myself – the important part is the brightness of the tomatoes and the tangy spice of the Salsa Verde

Tomato Salad with Salsa Verde Vinaigrette – makes 2 entree sized salads

  • 3 tomatillos, husked and chopped
  • 1/3 cup fresh cilantro
  • freshly squeezed juice of 3 limes
  • 1 small jalepeno pepper, seeded and diced
  • 1 large garlic clove, chopped
  • 6 tablespoons good quality extra virgin olive oil
  • 1 to 2  pounds heirloom tomatoes – the amount depends on their sized – sliced or chopped. A variety of colors and sizes really makes this salad visually appealing
  • 1/4 cup crumbled good quality fresh feta 
  • 1/2 cup chopped green onions – green and white parts are both fine
  • kosher salt and fresh ground pepper, to taste

Add first 5 ingredients to a food processor. When pureed, drizzle in extra virgin olive oil until desired consistency – should be a chunky vinaigrette. 

Slice and/or chop tomatoes and arrange on large plates. Spoon dressing over tomatoes and sprinkle with crumbled feta and sliced green onions. Salt and pepper the salad and serve immediately. 


dana Sep 5, 2009 03:09 pm

Looks and sounds delish. I’m off to get the ingredients now. Thanks!!

Lori @ RecipeGirl Sep 8, 2009 07:09 am

I’m with you… I’ve been all about tomatoes this summer. I’m perfectly happy having them for dinner all on their own with a few things tossed on them to jazz them up. I’ve not thought of making a tomato-salsa to top tomatoes, but it certainly looks like a good idea!

Mixed Drink Recipes Sep 8, 2009 12:09 pm

This looks delicious. I can’t wait to try. Thanks for posting!

Bren Sep 15, 2009 07:09 pm

amazing how cilantro and lime can make a salad pop like no other! great looking salad. funny we’ve never met here in atl.

Jonell Galloway Oct 7, 2009 10:10 am

I too am a tomato lover, and this recipe looks delicious.
I love the way you mixed the colors. I have some smashing photos of multi-colored tomatoes on my blog.
What’s amazing is that on October 7 here in Geneva, Switzerland, they are still abundant!

tami Oct 8, 2009 05:10 am

Consider yourself lucky!!! While some of our stores have some decent looking smaller, cherry sized tomatoes..the majority are past their prime.
Thanks for coming by the blog :)