This tomato salad is inspired by the robust, savory-spicy flavors of Mexican salsa macha. Ingredients like dried chilies, garlic, nuts, and seeds are omitted in favor of a deconstructed salsa approach. Fried peanuts and sesame seeds offer texture alongside meaty tomatoes. Salting the tomatoes enhances their flavor and juiciness, especially when smaller tomatoes are halved. Neutral oils are recommended for frying, avoiding extra-virgin olive oil that loses flavor. Kosher salt is preferred for seasoning due to its even distribution, and using a mix of heirloom tomatoes adds visual appeal and variety.
This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, made with dried chilies, garlic, nuts and seeds fried in oil, then pureed. We skip the blender and deconstruct the salsa in a salad, adding fried peanuts and sesame seeds for contrasting texture against the meaty tomatoes. Salting tomatoes deepens their flavor; smaller tomatoes should be halved. Toast peanuts and sesame seeds in neutral oil, and kosher salt is best for seasoning.
When toasting the peanuts and sesame seeds, be sure to use a neutral oil such as grapeseed. Extra-virgin olive oil, though flavorful, loses its taste when heated to the required frying temperature. Salting the tomatoes with kosher salt is ideal, as its large granules distribute evenly without clumping like table salt. For an especially colorful salad, use heirloom tomatoes of varying hues, and combine different varieties for more engaging texture and appearance.
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