Heirloom Tomato Salad with Garlic-Chili Crisp
5
- Prep Time25 min
- Total Time30 min
- Makes4 servings
(Photo: Erik Putz; Produced by Sun Ngo; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
Ingredients
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
Instructions
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.
Get more of our best tomato recipes
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
