How To Make Heirloom Tomato Salad At Home

Make Heirloom Tomato Salad At Home

AUTHOR OBSERVATIONS

In an ideal world, ideal tomatoes will be available twelve months a year. But here, in the United States, it is not perfect, so you need to take advantage of August and September, planning every tomato dish as a delicious invasion. Step one: find a good place to buy real heirloom tomatoes. I often experience this fear of returning to Ghana in the first market I have ever been to. I remember thinking: "This tomato looks like it's an heirloom tomato." These were the same seed varieties that we see in heirlooms in the USA. You could see it in shape, texture, color, and size. These were beautiful red, green, and orange tomatoes, which they sold at twenty-five cents. You will pay ten times more than in the United States.

Returning to this market, I wanted to find out how to highlight this tomato salad, as you could do in Ghana.

Ingredients Of This Recipe

• 2 pounds of colorful heirloom tomatoes, halved or quarter, if large
• 1/4 cup fresh Thai basil torn, plus small whole leaves for a side dish
• 1 teaspoon of smoked sea salt (or 1½ teaspoon of kosher salt)
• 1/2 teaspoon freshly ground black pepper
• Curry Lime Yogurt Sauce (recipe below)
• 1/2 cup pickled red onion (recipe below)
• Curry Lime Yogurt Dressing and Pickled Onions
• Half a cup of Greek yogurt
• 1/4 teaspoon fresh ground black peppers or to taste
• 1 tablespoon of olive oil
• 1 teaspoon curry powder
• 1 teaspoon fresh lime juice
• A teaspoon of kosher salt and freshly ground black pepper to taste
• 1/3 cup champagne vinegar
• 2 tablespoons of sugar
• 1 1/2 teaspoons coriander seeds
• 1 large red onion, thinly sliced ​​into crescents

How To Make Heirloom Tomato Salad At Home

Method Of Preparation This Dish

1. In a medium bowl, gently mix the tomatoes and basil with salt and pepper. Let stand for 10 minutes.
2. Spread the dressing on a dish and season with tomato salad. Garnish with pickled onions and basil leaves for added popularity of color and flavor.
3. Curry Lime Yogurt Dressing and Pickled Onions
4. To make the dressing: mix yogurt, butter, curry powder, and lime juice in a medium bowl until the yogurt is completely smooth and the golden color of the curry powder is evenly distributed. Season to taste with salt and pepper. Refrigerate until ready to use.
5. To prepare pickled onions: mix vinegar, 1 glass of water, sugar, 1 1/2 teaspoon of kosher salt and coriander in a 2-quart saucepan over medium heat, whisking until sugar is completely dissolved, and bring to a boiling boil. Reduce the heat and let the pickling liquid simmer slightly for 5–8 minutes. In a pint-sized, non-reactive, heat-resistant container, carefully pour the boiling liquid over the onion, completely covering it. Let sit until cool to room temperature. Once the onions have cooled to room temperature, cover with an airtight lid and store in the refrigerator until needed.