Get ready to savor the vibrant flavors of summer with this refreshing and aromatic Tomato Salad with Pistachios and Cumin. This simple yet elegant salad is a celebration of seasonal ingredients, combining the juicy sweetness of ripe tomatoes with the earthy richness of pistachios and the warm, smoky notes of cumin.
Whether as a light lunch or a flavorful side dish, this salad is sure to brighten any summer meal. Use up those summer tomatoes from your garden with this deliciously light salad.
Helpful Tips
- Choose ripe, flavorful tomatoes: Opt for a variety of ripe, in-season tomatoes, such as heirloom, cherry, or vine-ripened tomatoes, to maximize the salad’s flavor and visual appeal.
- Toast the pistachios for extra flavor: Toasting the pistachios in a dry skillet or oven before adding them to the salad enhances their nutty flavor and adds a delightful crunch to each bite.
- Adjust the cumin to taste: Cumin can vary in intensity, so start by adding a small amount to the salad and adjust to taste. The warm, earthy flavor of cumin should complement the sweetness of the tomatoes without overpowering the dish.
Summer salads are not just a symphony of textures and tastes, they are also a feast for the eyes with their rainbow of colors. Also, they are perfect for keeping you cool and satiated without weighing you down in the heat.
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Summer Tomato Salad
Ingredients
- 1 pound (454 g) ripe tomatoes 3 medium or 6 small
- 2 teaspoons (10 g) pickled jalapenos finely chopped
- 1 green onion sliced on the bias
- 2 teaspoons (4 g) pistachios finely chopped and toasted
- 1 teaspoon (2 g) cumin seeds toasted
- 1 tablespoon (15 ml) Extra Virgin olive oil
- 1/2 teaspoon (0.5 g) flake salt
Instructions
- Cut the tomatoes into wedges. Place them in a bowl.
- Add the olive oil, pickled jalapenos, and green onion.
- Heat a pan over medium heat. Add the pistachios and cook, stirring occasionally, until slightly toasted. Set aside to cool.
- Toast the cumin seeds in the same pan until fragrant, about 2 minutes.
- Add the pistachios and cumin seeds to the salad. Drizzle with olive oil and sprinkle on the flake salt.
- Don’t stir the salad. This prevents it from becoming watery and soggy.
Notes
- Choose a variety of ripe, in-season tomatoes, such as heirloom, cherry, or vine-ripened tomatoes, to maximize the salad’s flavor and visual appeal.
- Toasting the pistachios in a dry skillet or oven before adding them to the salad enhances their nutty flavor and adds a delightful crunch to each bite.
- Cumin can vary in intensity, so start by adding a small amount to the salad and adjust to taste. The warm, earthy flavor of cumin should complement the sweetness of the tomatoes without overpowering the dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.