Come the sad ending to any tomato season and you will be stuck with a few withering vines of unripe green tomatoes. Although they aren't their juicy red counterparts, green tomatoes are fantastic in many dishes including a crunchy green tomato salad.
Green tomatoes are much more tart and crunchy than ripe tomatoes, so I like to lean into those flavors and pair it with a spicy vinaigrette and an array of crisp veggies like cucumber and fennel. Feel free to substitute whatever herbs you have on hand. Pomegranate seeds add nice touch but raisins or currants are equally as delicious.
This simple green tomato salad holds up wonderfully when dressed beforehand for a picnic or bbq. Pair with some grilled fish or chicken for a perfect meal to wind down the end of summer.
Green Tomato Salad
- 1 clove garlic, (crushed and minced)
- ½ serrano chile, (seeded and minced)
- 2 tablespoon tarragon vinegar, (or white wine vinegar)
- 3 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon sea salt, (plus more for topping)
- 1 teaspoon dried mint
- 3 green tomatoes, (sliced into thin half moons)
- ½ english cucumber (sliced into thin half moons)
- ½ white onion, (sliced thinly)
- ½ bulb of fennel, (sliced into thin half moons)
- ¼ cup celery leaves, (loosely torn)
- ¼ cilantro, (chopped)
- ¼ mint, (chopped)
- ¼ sweet basil, (chopped)
- 1 green onion, (thinly sliced lengthwise)
- pomegranate seeds, (for serving)
- Put all the dressing ingredients into a large bowl and whisk until well incorporated. Then add the green tomatoes and let rest for 15-20 minutes. This softens the tomatoes and steeps their tangy flavor into the dressing.
- Add the rest of the salad ingredients to the bowl except for the Pomegranate Seeds and toss well.
- With a slotted spoon, plate individual bowls of the salad and top with Pomegranate Seeds (or some dried fruit if pomegranates aren't available).
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