Summer Tomato Salad
Perfectly ripe tomatoes with toasted pistachios, cumin, and a light olive oil dressing.
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Servings: 4 servings
Calories: 60kcal
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
Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 340mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1.028IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg
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.