Heirloom Tomato Salad with Garlic-Chili Crisp


  • Prep Time25 mins
  • Total Time30 mins
  • Makes4 servings
Heirloom Tomato Salad with Garlic-Chili Crisp

(Photo: Erik Putz; Produced by Sun Ngo; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


  • 1/4 cup canola oil

  • 2 tsp sesame oil

  • 8 garlic cloves, thinly sliced

  • 1 tsp red pepper flakes

  • 1 tsp black sesame seeds

  • 3/4 tsp salt, divided

  • 1 pint heirloom cherry tomatoes, halved, divided

  • 2 tsp unseasoned rice vinegar, or white wine vinegar

  • 4 heirloom tomatoes, (about 700 g), cut in 1/2-in. wedges

  • 1/3 cup thinly sliced red onion

  • 1/2 cup loosely packed cilantro leaves

  • 1/2 cup loosely packed chopped dill


  • Combine canola and sesame oils and garlic in a small saucepan set over medium. Bring to a gentle simmer. Cook, watching closely and stirring constantly, until garlic just turns golden-brown, 3 to 5 min. Immediately pour into a small heatproof bowl. Stir in red pepper flakes, sesame seeds and 1/2 tsp salt.

  • Measure out 1/2 cup cherry tomatoes (preferably red) and transfer to a blender. Add vinegar and remaining 1/4 tsp salt. Whirl until smooth. Pour tomato mixture through a fine-mesh sieve into a measuring cup. You should have about 1/3 cup dressing. Discard solids.

  • Arrange remaining cherry tomatoes, heirloom tomatoes and red onion on a large platter. Drizzle tomato dressing overtop, then garlic-chili crisp. Sprinkle with cilantro and dill.

Kitchen tip

Keep garlic slices consistent in thickness to ensure even cooking.

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