Raw & Cooked Tomato Salad
Ripe summer tomatoes are so perfect they hardly need anything at all, but if you ever feel like giving your tomatoes an extra special treatment, this salad is fun to try. I was inspired by a tomato dish I recently had at a restaurant, which featured both raw and cooked tomatoes. I loved how that approach instantly elevated the dish, and thought it would be so easy to do at home. The raw tomatoes contribute more of an acidic/umami flavor, while the cooked tomatoes deliver their sweetness, making for a delicious summer salad.
Raw & Cooked Tomato Salad
serves 4-6
1 shallot, 1/2 minced and 1/2 sliced
apple cider vinegar
olive oil
1 pint cherry or grape tomatoes, halved or quartered
sea salt
2 garlic cloves, sliced
1/4 cup pine nuts, pumpkin seeds or sunflower seeds
chile flakes
3 medium heirloom tomatoes, sliced and/or cut into wedges
freshly ground black pepper
handful of fresh basil, torn
Add the minced shallot to a small bowl. Add a splash of vinegar, stir to cover, and set aside for now.
Heat a medium skillet to medium heat, add enough oil to lightly coat the bottom. Add the sliced shallot and saute for about 1 minute, until it’s just beginning to soften. Add the cherry/grape tomatoes and a pinch of salt, saute until the tomatoes are just beginning to soften, about 8-10 minutes. Add the garlic and keep cooking for another 3-5 minutes. Add the nuts/seeds and chile flakes to taste, keep cooking until the nuts/seed get toasted, about another 5 minutes.
Arrange the heirloom tomatoes on a serving platter. Sprinkle with salt and pepper, drizzle with olive oil, and spoon about half of the vinegared shallots over top. Top the salad with the cooked tomatoes and the rest of the vinegared shallots. Garnish with basil and enjoy right away.
Intuitive Cooking Takeaways
This salad can be mixed with pasta, beans, or grains for an excellent and substantial pasta/bean/grain salad. You might need to add more olive oil and seasonings to dress the extra ingredients.