Simple and fresh heirloom tomato salad, jazzed up Mediterranean-style with a garlicy, lemony dressing--kicked up a notch with spicy peppers--and a dash of dukkah (or za'atar)! Check out the many variations for this simple recipe to use up your summer tomatoes.
1ancho or jalapeno pepper,seeded and thinly sliced (optional)
4 to 6tablespoonDukkah,follow this homemade dukkah recipe (see note for other options)
For the Tomato Salad
3large heirloom tomatoesabout 1 ½ pounds, sliced into rounds
Kosher Salta pinch
1tablespoonchopped fresh mint,optional
In a small bowl, combine the garlic, lemon juice, olive oil, and a good pinch of kosher salt. Whisk well to combine. Add the chili peppers, if using , and give it another whisk. Set aside for now.
Slice the heirloom tomatoes into ¼-inch round slices and arrange them on a large plate. Drizzle with as much of the dressing as you like and keep the rest to the side for dipping.
Top with the dukkah and fresh mint. Serve!
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.