Tomato salad with crème fraîche and olive granola
Indulge in a delightful tomato salad with creamy crème fraîche paired with crunchy olive granola. A perfect harmony of flavors and textures awaits!
Ingredients:
- cup salt-cured black olives, pitted, coarsely chopped
- cup raw sunflower seeds
- Tbsp. sesame seeds
- tsp. fennel seeds
- Pinch of crushed red pepper flakes
- Tbsp. pure maple syrup
- tsp. soy sauce
- Tbsp. extra-virgin olive oil, plus more for drizzling
- lb. heirloom tomatoes, sliced into ½"-thick rounds
- Kosher salt
- 8-oz. container crème fraîche
- tsp. fresh lemon juice
- Dill sprigs (for serving)
- Flaky sea salt
Instructions:
- Preheat the oven to 375°F. Mix together ½ cup of pitted and coarsely chopped salt-cured black olives, ¼ cup of raw sunflower seeds, 2 tablespoons of sesame seeds, 1 ½ teaspoons of fennel seeds, and a pinch of crushed red pepper flakes with 1 tablespoon of pure maple syrup, ½ teaspoon of soy sauce, and 2 tablespoons of extra-virgin olive oil on a baking sheet with edges. Spread the mixture evenly on the sheet and bake until it turns golden brown, which typically takes around 14 to 16 minutes. Allow the granola to cool.
- Place 2 pounds of heirloom tomatoes, sliced into ½-inch thick rounds, on a large platter or baking sheet. Drizzle them with oil and sprinkle with kosher salt. Gently toss to ensure the tomatoes are coated well.
- In a small bowl, blend an 8-ounce container of crème fraîche with 2 teaspoons of fresh lemon juice, and season with kosher salt. Spread the crème fraîche mixture onto a serving platter. Arrange the seasoned tomatoes on top, leaving any accumulated juices on the plate. Sprinkle the granola, dill sprigs, and flaky sea salt over the tomatoes.
Summary:
- Calories: 1302 kcal
- Fat: 108 g
- Protein: 25 g
- Carbs: 77 g
- Potassium: 2867 mg
- Magnesium: 321 mg