If you can find them at the grocery green tomatoes are real treat. But, the best green tomatoes in my life have always come from the garden. And when it’s peak tomato season in the Northern zones is when it feels like everyone and their cousin is trying to get rid of extra tomatoes, a task I’m always happy to take on! I love having them around because the fresh, tart green tomatoes are so full of crisp flavor. They’re downright refreshing, and with this salad that’s even more true thanks to the fresh herbs and shallots that flavor this dish.
Unlike a Cobb or chef salad there’s no lettuce in this one. Instead the base is simply sliced green tomatoes. If you only have red tomatoes then they will also work well here, but I find that the flavors go really well with the green ones.
The vinaigrette is flavored with finely chopped shallots, apple cider vinegar, and honey for a lovely and complex flavor from just a few simple ingredients.
The green tomatoes are crunchier than red ones, but to add even more bite there’s also chopped pistachios to top this salad. They add some great texture and flavor, but if you’re not a fan of them you could always substitute some toasted almonds instead.
One of the best things about this salad is there’s also a little bit of fresh basil just to give even more flavor and freshness.
If you love green tomatoes or even if you struggle to find ways to cook with them, then this salad is a great addition to your summer and fall recipe list.
Green Tomato Salad
15m prep time
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- sea salt to taste
- 1 shallot, finely chopped
- 1 tablespoon small capers, drained
- 4 Green Zebra or other ripe green heirloom tomatoes, thinly sliced
- 1/3 cup salted roasted pistachios, chopped
- 2 tablespoons basil leaves, ribboned
- Whisk together vinegar, honey, and olive oil in small bowl. Fold in salt, pepper, shallot, and capers. Set aside.
- Arrange sliced tomatoes on serving plate and sprinkle with salt. Pour dressing over tomatoes and sprinkle with pistachios and basil leaves. Serve immediately for best flavor.
Recipe adapted from Food and Wine.