Ensalada de Jitomates (Tomato Salad)

In Seattle, tomatoes are in season much later and for a shorter amount of time than when I grew up in the California central valley. So when local tomatoes are ready, I only eat tomatoes for an entire month!

This is one of the more simple tomato salads I've put together, based on a recipe from the Hartwood restaurant in Tulum, QR. A couple changes I made from the original recipe: I upped the amount of lime juice in the vinaigrette because I like my dressing more acidic; and I added toasted seeds from the vinaigrette as a garnish as well, because why not.

The only thing I didn't include in the picture are pickled onions. I didn't have onions on hand at the time I made this, but I've added pickled onion before and I think it only improves the dish.

 

Ingredients

Salad

  • 6 tomatoes, cut into 6-8 wedges depending on size

  • Pinch of salt

  • 1/2 cup pickled red onion

  • 1 1/2 cup sunflower sprouts

  • 1/4 cup pepitas, toasted

  • 1/8 cup sunflower seeds, toasted

  • 1/4 cup queso cotija, crumbled

Vinaigrette

  • 1/2 tsp pepitas, toasted

  • 1/2 tsp sunflower seed, toasted

  • 1/2 cup basil leaves

  • 1/2 cup lime juice

  • 1/4 tsp honey

  • 3 Tbsp avocado oil

  • 3 Tbsp olive oil

  • Salt, to taste

Instructions

  • Set oven to 350 F. Toast pepitas and sunflower seeds until light brown and aromatic. Remove and cool.

  • Lay out tomato wedges on pan and sprinkle salt on top. Let sit while making vinaigrette.

  • Add all ingredients for vinaigrette into blender, except for olive oil. Blend to incorporate. While blender is on, add oil in a slow stream until an emulsion is formed. Add salt to taste.

  • Add all salad ingredients to bowl and mix. Add vinaigrette and mix thoroughly.

  • Serve!

 
Gino GarciaSummer, Recipe, Vegetarian, SaladComment