Are you wondering what to do with the surplus of unripe green tomatoes from your garden? Look no further! This easy green tomato salad recipe is a fantastic way to utilize these underappreciated veggies. It's not only delicious but also a great solution to make the most of your tomato harvest before the season ends.
As September rolls around, you may find yourself faced with an abundance of unripe green tomatoes still hanging on the vines. While they may not be as juicy as their red counterparts, green tomatoes are versatile and can be a star ingredient in various dishes. Don't even think about discarding them!
Green tomatoes have a distinct tartness that sets them apart from ripe ones. To highlight this unique flavor, we've paired them with a zesty vinaigrette and a medley of crisp vegetables, including cucumber and fennel.
This straightforward salad retains its freshness even when prepared in advance, making it a perfect addition to your picnic or BBQ spread. Pair it with grilled pesto butter salmon or harissa roast chicken for a delightful end-of-summer feast.
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Key Ingredients
- Green Tomato: Green tomatoes offer a delightful crunch and tanginess, making them ideal for salads, salsas, or frying.
- Crunchy Vegetables: Think English cucumber, fennel, and onion—these refreshing veggies not only add flavor but also texture to your salad.
- Herbs: Fresh herbs are a must for any salad. For this tomato salad recipe, we recommend using tender herbs like cilantro, mint, and basil.
- White Wine Vinegar: Opt for high-quality wine vinegar to complement this light and herby salad. Its mild sweetness enhances the unique flavor of green tomatoes. Tarragon-infused vinegar, such as Beaufor French vinegar, is our top pick.
Find the complete ingredient list below.
Instructions
- In a large mixing bowl, combine all the dressing ingredients and whisk until thoroughly blended. Then, add the green tomatoes and gently massage the dressing into them. Allow them to marinate for 15-20 minutes, allowing the dressing to infuse and soften the tomatoes.
- Add the remaining salad ingredients to the same bowl, excluding the Pomegranate Seeds, and toss everything together.
- To serve, use a slotted spoon to portion out the salad into individual bowls. Finish each serving with a generous sprinkle of Pomegranate Seeds (or substitute with dried fruit if pomegranates are not available).
Substitutions
This salad recipe is highly adaptable based on what you have on hand. You can replace the suggested herbs with alternatives like parsley, tarragon, or dill. Feel free to customize the vegetable mix by adding or omitting items like radishes, sugar snap peas, carrots, or apples.
Pomegranate seeds add a delightful burst of sweetness and crunch, but if they're out of season, raisins or dried cranberries work just as well.
While we love a spicy, vinegar-forward dressing, you can omit the serrano pepper for a milder version. Check out our guide on crafting homemade vinaigrettes for more inspiration.
Equipment
For perfectly uniform slices, consider investing in a mandoline. It allows you to adjust thickness, including paper-thin cuts, and speeds up vegetable prep. Alternatively, a sharp chef's knife can also do the job effectively.
Storage
Thanks to its crunchy nature, this salad stays fresh in the fridge for approximately 3-4 days. In fact, it even improves in flavor on the 2nd or 3rd day as the vegetables continue to marinate in the dressing. To have a quick snack or side dish ready, consider doubling or tripling the recipe.
It's an excellent choice for potluck gatherings during the summer or fall!
Top tip
For the best results, we recommend massaging the green tomatoes with the dressing and adhering to the full 20-minute marinating time. This process significantly softens them for raw consumption.
Another method is to toss the tomatoes with salt and let them rest in a colander for about 10-15 minutes, allowing excess moisture to drain.
FAQs
Absolutely! Sliced green tomatoes with a dash of salt are a delicious treat, similar to their red counterparts. However, marinating them in vinegar or a salt-based seasoning for a brief period can enhance both their texture and flavor.
Like most vegetables, green tomatoes are a healthy choice. They are similar to ripe red tomatoes and are rich in fiber, water, and vitamin C, offering an immunity boost. Additionally, they have been linked to potential benefits for blood clotting.
Green tomatoes are remarkably versatile. They can be used in salads, placed on pizzas, added to salsa (an excellent tomatillo substitute for salsa verde), or fried to create a classic southern delicacy. You can also pickle them with vinegar, onions, and garlic for a fantastic sandwich filling.
Certainly! You can either create a green tomato salad like the one featured here or simply incorporate them into any leafy green salad for an extra zing.
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Pairing
Crunchy Green Tomato Salad with herbs
Nutrition
Ingredients
Dressing
- 1 clove garlic, (crushed and minced)
- ½ serrano chile (seeded and minced)
- 2 tablespoon tarragon vinegar (or white wine vinegar)
- 3 tablespoon extra virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon sea salt (plus more for topping)
- 1 teaspoon dried mint
- ½ teaspoon freshly ground black pepper
Salad
- 3 green tomatoes (thinly sliced into half moons)
- ½ english cucumber (thinly sliced into half moons)
- ½ white onion (sliced thinly)
- ½ bulb of fennel (thinly sliced into half moons)
- ¼ cup celery leaves (loosely torn)
- ¼ cup cilantro (chopped)
- ¼ cup mint (chopped)
- ¼ cup sweet basil (chopped)
- 1 green onion (thinly sliced lengthwise)
- pomegranate seeds (or any dried fruit for serving)
Instructions
- In a large mixing bowl, combine all the dressing ingredients and whisk until thoroughly blended. Then, add the green tomatoes and gently massage the dressing into them. Allow them to marinate for 15-20 minutes, allowing the dressing to infuse and soften the tomatoes.
- Add the remaining salad ingredients to the same large bowl, excluding the Pomegranate Seeds, and toss everything together.
- To serve, use a slotted spoon to portion out the salad into individual bowls. Finish each serving with a generous sprinkle of Pomegranate Seeds.
Notes
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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