This simple, light, refreshing salad comes from The Cornersmith Cookbook. It makes the perfect side for fish or grilled meats or just some really delicious bread.
Green tomatoes are just unripe red tomatoes; they’re crisp, firm, and sharp, almost like a different vegetable. Sadly, they don’t get used much, and it’s unusual to see them in recipes. At Cornersmith, we used them a lot at the end of spring for green tomato salads, green tomato relish, and pickled green tomatoes.
If you’re growing your own tomatoes, just pick them early. If not, try farmers’ markets or specialty fruit and vegetable suppliers. Our local Lebanese grocers sell them by the boxful.
Ingredients 9
For The Salad
6 green tomatoes, thinly sliced
salt
1 1⁄2 tbsp balsamic vinegar
1⁄2 tsp Dijon mustard
100 ml olive oil
1⁄2 cup dill, torn or chopped
150 g ricotta
To Serve
chive flowers, optional
salt and pepper, to taste
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Method 4
Place the in a large bowl. Sprinkle with a pinch of salt, toss gently and then set aside for 5 minutes to soften.
Meanwhile, make a vinaigrette by whisking the and together in a small bowl with a little salt and pepper. Keep whisking while slowly drizzling in the .
Add the vinaigrette to the and gently toss to coat. Tear or chop the , then add half to the tomatoes and mix through.
Place the on platter, scatter with the rest of the herbs and the chive flowers, if using, and top with small dollops of .
Cornersmith's tips
Use a mandoline or a sharp serrated knife in order to slice the tomatoes paper thin.
Helpful tips
Can I use any substitutions for chive flowers in this salad?
What type of olive oil works best for this salad?
Can I prepare the salad in advance, or should I serve it immediately?
Can I make this salad with red tomatoes?
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Notes
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