Fancy and beautiful tomato salad
Indulge in the flavors of a fancy and beautiful tomato salad bursting with freshness and vibrant colors. Elevate your taste buds with this culinary masterpiece.
Ingredients:
- lb. heirloom tomatoes (about 3 medium)
- oz. mixed cherry tomatoes
- tsp. kosher salt, divided plus more
- lemon
- garlic clove
- Tbsp. extra-virgin olive oil
- Tbsp. za’atar
- cups pita chips
- tsp. (or more) honey
- oz. Greek feta
- cup basil leaves
- cup mint leaves
Instructions:
- Using a small knife, remove the core from 1½ lb. heirloom tomatoes, then slice each into 8–12 pieces, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is not sharp, it will squash the tomatoes). Cut 12 oz. mixed cherry tomatoes in half or quarters (slicing them through the middle will expose more seeds and enhance their appearance).
- → This tiny knife is a must-have for tomato lovers
- Move the tomatoes to a big bowl; add 1¼ tsp. salt for seasoning. The salt will extract moisture from the tomatoes, enhancing their taste. Gently mix (be cautious with those fragile tomatoes!); set aside.
- Grate the zest of ¼ lemon—aim for about ½ tsp. zest (easier to measure if you invert the Microplane so the zest accumulates on top for easy scooping into the measuring spoon). Grate ½ garlic clove. Set aside.
- In a small saucepan or skillet, heat 6 Tbsp. extra-virgin olive oil over medium heat until it just begins to shimmer, approximately 2 minutes. Stir in 2 Tbsp. za’atar and cook until aromatic and slightly darker, which should take 1 to 2 minutes. Mix in the lemon zest and garlic. Wait for 10 seconds, then remove from heat. (The goal is to cook the raw garlic taste out without losing the lemon's freshness.) Transfer the za’atar oil to a heat-resistant measuring cup.
- Put 2 cups of pita chips in a medium bowl. (You can make your pita chips if you want—but who wants to use the oven in July? Enhancing store-bought chips is the way to go.) Pour 2 Tbsp. za’atar oil over them; season with salt. Gently mix with a rubber spatula to coat the chips without breaking them too much.
- You should have about ¼ cup of za’atar oil left. Squeeze 2 Tbsp. plus 1 tsp. lemon juice (from about 1/2 lemon) into a small bowl. Mix in 1½ tsp. honey and ½ tsp. salt. Add the za'atar oil, stirring continuously until emulsified (meaning no visible separated oil beads). Taste the dressing and adjust with more lemon, honey, or salt if necessary.
- Cut 3½ oz. feta cheese into thin planks (Greek feta works well as it's easy to crumble and has a nice tang), then add to the bowl with the tomatoes. Tear any large ½ cup basil leaves and ½ cup mint leaves (if you have shears, you can snip them to prevent bruising and browning!), and add to the bowl. Drizzle around 3 Tbsp. of dressing over and gently toss to mix (handle your tomatoes delicately as they are precious).
- Add the pita chips to the bowl (ensure no leftover oil is wasted—scrape it all out) and fold gently to combine. Spoon the salad onto a platter, ensuring no juices are left in the bowl. Drizzle with the remaining za’atar oil.
- Enjoy quickly for crispy chips or allow to sit for a crunchy-turned-soggy experience.
Summary:
- Calories: 1559 kcal
- Fat: 108 g
- Protein: 38 g
- Carbs: 130 g
- Potassium: 3083 mg
- Magnesium: 268 mg