Making an heirloom tomato salad come even more alive...

By • July 29, 2010 • 0 Comments


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Author Notes: with an olive oil, sapa and sumac dressing. I wasn't going to offer a salad, but this dressing makes this one distinctive. You need to have an olive oil that is alive with a peppery finish. Another ingredient, sapa, is not hard to source: Nudo can send you a bottle almost in minutes after you place your order. Sapa, which the ancient Romans used as a sweetener, combines a mild toffee aroma with a smokey taste. Ground sumac, readily available online as well, is an intensely dark red, crunchy, lemony tasting herb from the cashew family. Combined with almonds or pine nuts and chevre, this dressing showcases all the jewel-like fruitiness of the heirloom tomatoes. Make sure the dressing is at room temperature for serving so you can savor the blend of all these flavors.Sagegreen

Serves 2-4

Sapa Sumac Dressing

  • 1 tablespoon sapa
  • 3 tablespoons cold pressed extra virgin olive oil (with peppery finish like Middle Earth Organics)
  • 2 teaspoons acacia honey
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon ground sumac
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon fresh lemon zest
  • 1/4 teaspoon kosher or sea salt

Heirloom Tomato Salad

  • 4-8 select beautifully colored heirloom tomatoes, sliced (more tomatoes if you use small heirloom varieties)
  • 2 tablespoons mix of chopped dill, parsley, and basil (chiffonade)
  • 1 ounce toasted almonds or pinion pine nuts
  • 2 ounces fresh chevre, crumpled
  1. Assemble the dressing ingredients and shake.
  2. Assemble all the salad ingredients and generously drizzle the dressing over the salad.

Tags: almond, chevre, heirloom tomatoes, pine nuts, sumac

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