Green Tomato Salad
Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired by Rachael Ray, who gets green tomatoes from a wholesaler when they’re scarce or has a favorite farmer at the Union Square Greenmarket in Manhattan set some aside during the late spring and early summer when they’re abundant. You can adjust the amount of peppers to control the heat. And red tomatoes work fine if you can’t find green ones.
- Serves: 4 persons
- 3large green tomatoes, cored, quartered and thinly sliced lengthwise
- 2teaspoons kosher salt, plus more to taste
- 1Persian cucumber or 1/3 seedless English cucumber, thinly sliced
- ½medium white onion, thinly sliced
- A fat handful each of parsley and mint, chopped
- 1to 2 green chiles, such as serrano or jalapeño, seeded and thinly sliced or finely chopped
- Juice of 1 lime
- ¼cup extra-virgin olive oil
- Freshly ground black pepper, to taste
Step 1Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
Step 2In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.