6 servings
PREP TIME
5 minutes
TOTAL TIME
20 minutes
2 pounds colorful heirloomtomatoes, halved, or quartered if large
¼ cup fresh Thai basil torn, plus small whole leaves for garnish
1 teaspoon smoked sea salt, or 1½ teaspoons kosher salt
½ teaspoon freshly groundblack pepper
Curry Lime Yogurt Dressing(recipe below)
½ cup Pickled Red Onions
In a perfect world, perfect tomatoes would be available twelve months a year. But it’s not perfect here in the United States, so you need to take advantage of August and September, planning every tomato dish like a delicious invasion. Step one: Find a good place to buy real heirloom tomatoes. I often have this flashback of being in Ghana at the first market there I ever went to. I remember thinking, “This tomato looks like it’s an heirloom tomato.” It was the same seed varietals that we see in heirlooms in the U.S. You could see it in the shape, the texture, the color, and the sizes. These were beautiful red, green, and orange tomatoes that they were selling for twenty-five cents. You’ll pay ten times that in the United States.
Thinking back to that market, I wanted to figure out how to highlight this tomato salad like you might have in Ghana.
In a medium bowl, gently toss the tomatoes and basil with the salt and pepper. Let stand for 10 minutes.
Spread the dressing on a serving platter and top with the tomato salad. Garnish with pickled onions and basil leaves for an extra pop of color and flavor.
Makes 1/2 cup
½ cup full-fat Greek yogurt
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon fresh lime juice
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
Whisk together the yogurt, oil, curry powder, and lime juice in a medium bowl until the yogurt is completely smooth and the golden color of the curry powder is evenly distributed.
Season to taste with salt and pepper. Chill until ready to use.
