Tomato Salad With Herbs and Pita Chips
Dressed in a vinaigrette with chips to bring some salty crunch, this is the perfect recipe to show off those fresh, summer farmer’s market tomatoes!
Yield: Serves 4-6
Active Time: 30m
Total Time: 30m
INGREDIENTS:
3 medium heirloom tomatoes
1 c. mixed cherry tomatoes
2 tsp kosher salt, divided
1 lemon
2 garlic cloves
6 Tbsp olive oil (¼ c + 2 Tbsp)
½ Tbsp cumin
½ Tbsp dried thyme
½ Tbsp coriander
2 large handfuls of pita chips
2 tsp honey
4 oz greek feta, freshly crumbled (not pre-crumbled!)
½ c. fresh basil leaves, sliced into strips
½ c. mint leaves, sliced into strips
RECIPE:
Remove the core from the tomatoes and slice into bite sized wedges. Cut the cherry tomatoes in half. Transfer tomatoes to a bowl and season with a large pinch of salt, just over a teaspoon. Stir to combine, being sure not to break up tomatoes.
Zest the lemon, then use the same zester to grate the garlic cloves (watch your fingers!).
Warm olive oil in a small pan, once hot add spices and stir until fragrant, about a minute. Add garlic and turn off the heat. Add in lemon zest. This is now the best olive oil mixture in the world.
Place chips in a heat proof bowl. Mix with 2 Tbsp of the flavored oil, careful not to break chips into crumbs.
Add the juice of the lemon, the honey, and remaining salt to the flavored oil. Whisk to emulsify.
Add the oiled chips to the tomatoes, gently mix in the feta, basil, and mint. Finally dress with the lemon mixture.
Enjoy one of the best salads your tongue can ever experience.
HELPFUL NOTES:
Feel free to experiment with seasoning, my spices are just a guide.