RecipesBook

Heirloom Tomato Salad

★★★★★

by：JJ Johnson

PREP TIME 45 minutes

COOK TIME 8 minutes

SERVES 6

Ingredients

2 pounds colorful heirloom tomatoes, halved, or quartered if large

1/4 cup fresh Thai basil torn, plus small whole leaves for garnish

1 teaspoon smoked sea salt (or 1½ teaspoons kosher salt)

1/2 teaspoon freshly ground black pepper

1/2 cup Pickled Red Onions (recipe below)

1/2 cup full-fat Greek yogurt

1/4 teaspoon freshly ground black pepper, or to taste

1 tablespoon olive oil

1 teaspoon curry powder

1 teaspoon fresh lime juice

Teaspoon Kosher salt and freshly ground black pepper, to taste

1/3 cup champagne vinegar

2 tablespoons sugar

1 1/2 teaspoons coriander seeds

1 large red onion, thinly sliced into half-moons

Instructions

Tomato salad

In a medium bowl, gently toss the tomatoes and basil with the salt and pepper. Let stand for 10 minutes.
Spread the dressing on a serving platter and top with the tomato salad. Garnish with pickled onions and basil leaves for an extra pop of color and flavor.

Curry Lime Yogurt Dressing & Pickled Onions

To make the dressing: Whisk together the yogurt, oil, curry powder, and lime juice in a medium bowl until the yogurt is completely smooth and the golden color of the curry powder is evenly distributed. Season to taste with salt and pepper. Chill until ready to use.
To make the pickled onions: Combine the vinegar, 1 cup water, the sugar, 1 1/2 teaspoons kosher salt, and coriander in a 2-quart saucepan over medium-high heat, whisking until the sugar is completely dissolved, and bring to a rolling boil. Lower the heat and allow the pickling liquid to simmer gently for 5 to 8 minutes. In a nonreactive, heatproof pint-size container, carefully pour the boiling hot liquid over the onion, covering it completely. Let sit until cooled to room temperature. Once the onions have cooled to room temperature, cover with an airtight lid and store in the refrigerator until needed.