Green Tomato Salad

Name: Green Tomato Salad
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 3 large green tomatoes, cored, quartered and thinly sliced lengthwise; 2 teaspoons kosher salt, plus more to taste; 1 Persian cucumber or 1/3 seedless English cucumber, thinly sliced; 1/2 medium white onion, thinly sliced; A fat handful each of parsley and mint, chopped; 1 to 2 green chiles, such as serrano or jalapeño, seeded and thinly sliced or finely chopped; Juice of 1 lime; 1/4 cup extra-virgin olive oil; Freshly ground black pepper, to taste

Recipe from Rachael Ray

Adapted by Kim Severson

Green Tomato Salad — Meredith Heuer for The New York Times

Total Time: 15 minutes, plus macerating time
Rating: 4(203)
Comments: Read comments

Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired by Rachael Ray, who gets green tomatoes from a wholesaler when they’re scarce or has a favorite farmer at the Union Square Greenmarket in Manhattan set some aside during the late spring and early summer when they’re abundant. You can adjust the amount of peppers to control the heat. And red tomatoes work fine if you can’t find green ones. —Kim Severson

Featured in: Beyond TV and EVOO: Rachael Ray Looks for Her Next Act

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Ingredients

Yield:4 to 6 servings

3large green tomatoes, cored, quartered and thinly sliced lengthwise
2teaspoons kosher salt, plus more to taste
1Persian cucumber or ⅓ seedless English cucumber, thinly sliced
½medium white onion, thinly sliced
A fat handful each of parsley and mint, chopped
1 to 2green chiles, such as serrano or jalapeño, seeded and thinly sliced or finely chopped
Juice of 1 lime
¼cup extra-virgin olive oil
Freshly ground black pepper, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
Step 2
In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.

Ratings

4 out of 5

203 user ratings

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Comments

Andrea7 years ago

Are these unripe tomatoes or tomatoes that are green?

Russ7 years ago

They're talking about green, unripe tomatoes. I love them for several things, but they can be difficult to find. I wouldn't hesitate in this recipe to substitute those rock-hard supermarket red tomatoes that we usually loathe.

Anne7 years ago

Unripe, which are firmer and more acidic than any kind/color of ripened tomatoes.

Eileen7 months ago

Made as directed and added feta as one person recommended and the zest as well as the juice of the lime. It was delicious and refreshing and yes I am using my fall green tomatoes!

Cannes7 months ago

A,n, yes, feta! Definitely feta!

Cannes8 months ago

A nice way to use green tomatoes from the garden at the end of the season. I followed the recipe as printed, but after a few bites, I added some herbs of Provence, which made it all the better. Any good sweet aromatic herb mix will do. Next time I plan to try cilantro. Thinly sliced green pepper or celery could also be added, all of which I also plan to try with my remaining tomato orphans.

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