Heirloom Tomato Salad, Two Ways
Posted: | Categories: Recipes | Tags:Add me to a bowl salad summer vegetarian
Heirloom Tomato Salad, Two Ways
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
For a few sunny summer months, I could eat tomatoes in everything. In aGreek salad,marinated on toast, in atart, or just eat them by the handful. These fresh summer tomatoes deserve to be the star of the show, and this simple recipe lets them do just that. I started making this as a riff off a panzanella, but as I chopped the tomatoes into thirds I thought, “What else can I put this on?” Avocado toast was within arm’s reach, but I’d just as quickly spoon this over a warm pita withtahina and crispy eggplant or on acreamy roasted garlic dip in true Ottolenghi fashion. My only caveat for this recipe? Make it now, while the tomatoes are still ripe and juicy.
Ingredients
For the tomato salad
- 2 pints cherry tomatoes, the reddest you can find
- 2 tablespoons chopped chives
- 2 garlic cloves, grated
- 1 lemon, juiced
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon white vinegar
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
For the burrata panzanella
- 1 ball burrata (I used 4 balls of small, bite-sized burrata, but use what you can find! Mozzarella works too)
- 2 slices sourdough bread (or any other bread), cut into 1/2" cubes
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 2 teaspoons garlic powder
For the avocado toast
- 2 slices sourdough bread (or your favorite bread)
- 1 teaspoon olive oil
- ½ teaspoon garlic powder, plus more to taste
- 1 ripe avocado
- ½ lemon
- Salt and pepper, to taste
Directions
- Cut the tomatoes in thirds the long way so you have a round disk and two ends. The smaller pieces help you get the perfect bite.
- Add all of the cut tomatoes to a bowl and pour the dressing ingredients on top. Stir well to combine. Use to make a panzanella-inspired salad below or on top of avocado toast.
For the burrata panzanella:
Heat the olive oil in a sauté pan and add the cubed bread. Season with salt and garlic powder and toss occasionally to toast.
Plate the tomatoes in a large bowl and top with croutons (this way they stay crispy). Open the ball of burrata on top and garnish with chives. Enjoy!
For the avocado toast:
Toast a piece of bread in a skillet with olive oil until lightly browned. Sprinkle with garlic powder.
- Dice the avocado and sprinkle with a pinch of garlic powder, salt, pepper, and a squeeze of lemon. Mash the avocado on top of the bread.
- Spoon the tomato salad over the avocado and enjoy.
What You'll Need
What You’ll Need
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