This is a beautiful salad - the colours are stunning. If you can't find fresh tomatillos (they're sold in Mexican markets) you can use 1/2 cup canned tomatillo puree instead. Use your tomatoes from the garden as a substitute for the yellow tomatoes. Yield is 4 servings.
Directions for: Trio of Tomato Salad
Ingredients
Grape Tomato Relish3 pint grape tomato, cut in half, lengthwise
2 small cloves garlic, sliced
4 Tbsp olive oil
1 tsp chopped Greek oregano
coarse salt, and freshly cracked black pepper
1 Tbsp sherry vinegar
Tomatillo Coulis2 Tbsp olive oil
small white onion, minced
lb(s) fresh tomatillo, husks removed, rinsed, chopped
1 Tbsp minced cilantro
Tbsp coarse salt, and freshly cracked black pepper
Assembly and Garnish2 large yellow tomato, stems removed, sliced 1/2 inch thick
coarse salt, and freshly cracked black pepper
2 Tbsp snipped chives
1 Tbsp chopped flat-leaf parsley
whole chives
Directions
Grape Tomato Relish1. Preheat oven to 325 degrees F.
2. Toss the grape tomatoes and sliced garlic with the oil in a small roasting pan.
3. Sprinkle with the oregano, salt, and pepper.
4. Put pan in the oven and reduce oven temperature to 300 degrees F.
5. Cook the tomatoes for an hour or so, until softened and slightly golden around the edges.
6. Remove to a bowl and add the sherry vinegar.
Tomatillo Coulis1. Heat the olive oil in a small saucepan on medium heat.
2. Add the onion and saute until softened, about 5 minutes.
3. Add the tomatillos and 2 or 3 tbsp. water and cook for about 10 minutes.
4. Puree in a blender, adding more water if necessary to create a saucy consistency. Pass through a sieve and stir in the cilantro.
5. Season with salt and pepper.
6. Set aside.
Assembly and Garnish1. Placing a slice of the yellow tomato on a plate.
2. Sprinkle lightly with salt and pepper.
3. Cover the slice with a thin layer of the grape tomato relish and top with another slice of the yellow tomato.
4. Top with another layer of the grape tomato relish.
5. Drizzle the tomato slices with some of the remaining vinaigrette from the bowl and then drizzle some of the tomatillo coulis on the plate.
6. Sprinkle with the chives and the parsley and garnish with the whole chives.
7. Repeat to make 4 individual salads.
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