Green Tomato Salad
- Total Time: 20 mins
- Yield: 6-8 1x
Description
This dish takes advantage of unripened tomatoes in a green salad that’s sure to be a hit at your next barbecue.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 large green tomato, cut in half and thinly sliced
- 1/2 fennel bulb, thinly sliced
- 3 tbsp grapeseed oil
- 2 tbsp apple cider vinegar
- 1 tbsp heavy cream
- 1 tbsp maple syrup
- small handful of basil, chopped
- pinch sea salt
- ground black pepper
Instructions
- In a bowl, mix all the ingredients together.
- Season to taste with plenty of freshly chopped basil and black pepper.
- Set aside for 10 minutes before serving to let the flavours develop.
- Prep Time: 20 mins
- Cook Time: 0 minutes
- Category: Side
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
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Frequently Asked Questions
Why use green (unripe) tomatoes instead of ripe red ones?
The recipe is specifically built around the firm, tart flavor of unripe green tomatoes, which hold their shape when thinly sliced and provide a sharp contrast to the sweet maple syrup and creamy grapeseed oil dressing. Ripe tomatoes would be too soft and watery for this raw, sliced salad.
Why does the recipe say to set the salad aside for 10 minutes before serving?
The 10-minute rest, as the instructions note, is to let the flavors develop. During this time the apple cider vinegar, maple syrup, and heavy cream dressing softens the raw fennel and cucumber slightly and allows all the components to meld together.
