GREEN TOMATO SALAD

Green Tomato Salad image

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.

Provided by Kim Severson

Categories easy, salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 5 grams