Heirloom Tomato Salad with Dukkah and Mint
Simple and fresh heirloom tomato salad, jazzed up Mediterranean-style with a garlicy, lemony dressing--kicked up a notch with spicy jalapeno--and a dash of dukkah (or za'atar)!
Servings: 4 people
Ingredients
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil
- Kosher salt
- Black pepper
- 1 jalapeno or ancho chili pepper seeded and thinly sliced (optional)
- 3 large heirloom tomatoes about 1 1/2 pounds, sliced into rounds (about 1/4-inch thick)
- 4 to 6 tablespoons Dukkah (homemade or store bought)
- 1 tablespoon chopped fresh mint
Instructions
- Make the dressing. In a small bowl, whisk together the garlic, lemon juice, olive oil, and a good pinch of salt and pepper. Whisk well to combine. Add the jalapeno or ancho pepper, if using, and give it another whisk.
- Dress and serve. Arrange the sliced tomatoes on a large plate. Drizzle with as much of the dressing as you like. Top with the dukkah and mint and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Make the Dukkah Ahead of Time: You can make dukkah ahead of time and keep it in the freezer to use as a topping to salads and soups, or to make a crust for baked fish, and more!
- Variations: You can use za'atar in place of dukkah in this recipe. You can also add other herbs such as basil or parsley in place of the mint. Add some crumbled feta or baby mozzarella. Or mix in other tomatoes such as cherry or grape tomatoes.
- Leftovers: store leftover tomato salad in the fridge in a tightly-closed container for up to 2 days.
Nutrition
Calories: 187.7kcal | Carbohydrates: 7g | Protein: 1.3g | Fat: 18.3g | Saturated Fat: 2.5g | Sodium: 296.9mg | Potassium: 277.9mg | Fiber: 2.1g | Sugar: 3.3g | Vitamin A: 865.3IU | Vitamin C: 32mg | Calcium: 22.8mg | Iron: 0.6mg
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