Kick-Ass Tomato Salad Recipe

Name: Kick-Ass Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 2 pounds Cherry Tomatoes, cut in half (preferably Sun Gold or Sweet 100s); 2 Scallions, white and a little of the green part sliced thinly on an angle; 1/2 bunch Cilantro, chopped (reserve some for garnish); 1/2 cup Pistachios (shelled); For the Dressing; 1 lemon, juiced (2 - 3 tbl); 1/4 cup Olive Oil; 2 tablespoons Dijon mustard; 1/2 teaspoon curry powder; 1/4 teaspoon cumin; 2 teaspoons Ancho chili paste (see below or substitute your favorite way to add heat); 1 small knob of ginger, grated; 1 small garlic clove, crushed and smashed to a paste

Servings: persons

For the Salad
2 pounds Cherry Tomatoes, cut in half (preferably Sun Gold or Sweet 100s)
2 Scallions, white and a little of the green part sliced thinly on an angle
1/2 bunch Cilantro, chopped (reserve some for garnish)
1/2 cup Pistachios (shelled)
For the Dressing
1 lemon, juiced (2 - 3 tbl)
1/4 cup Olive Oil
2 tablespoons Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon cumin
2 teaspoons Ancho chili paste (see below or substitute your favorite way to add heat)
1 small knob of ginger, grated
1 small garlic clove, crushed and smashed to a paste

1
Toast the pistachios in a dry frying pan on the stove - it won't take long, so don't burn them, and when they're fragrant, take them off the heat, and set them aside to cool.
2
Put the tomatoes, cilantro, and scallions in a large bowl.
3
Assemble the dressing by combining all dressing ingredients in a container and whisking until they are emulsified.
4
Taste the dressing - it will be strong, however the tomatoes will mellow it out, so look for balance - not too sour, hot or mustardy.
5
Add the cooled pistachios to the tomatoes and then pour the dressing over the top, gently toss to coat everything. This salad is terrific served immediately, but leftovers will only get more flavorful in the refrigerator.
6
To make your own Ancho Chili Paste - you can get anchos at Latin American markets, they're sold dried. Rehydrate the chilis by pouring boiling water over them. Drain them, remove stems and seeds (if you want it milder) and then whiz them in a food processor, making a chili sauce, relatively mild and smoky. It adds a nice richness to this salad.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Salad, 2 pounds Cherry Tomatoes, cut in half (preferably Sun Gold or Sweet 100s), 2 Scallions, white and a little of the green part sliced thinly on an angle, 1/2 bunch Cilantro, chopped (reserve some for garnish), and more.

Yes, Kick-Ass Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kick-Ass Tomato Salad

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