Heirloom Tomato Salad with Garlic-Chili Crisp
3
- Prep Time25 mins
- Total Time30 mins
- Makes4 servings
(Photo: Erik Putz; Produced by Sun Ngo; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
Ingredients
1/4 cup canola oil
2 tsp sesame oil
8 garlic cloves, thinly sliced
1 tsp red pepper flakes
1 tsp black sesame seeds
3/4 tsp salt, divided
1 pint heirloom cherry tomatoes, halved, divided
2 tsp unseasoned rice vinegar, or white wine vinegar
4 heirloom tomatoes, (about 700 g), cut in 1/2-in. wedges
1/3 cup thinly sliced red onion
1/2 cup loosely packed cilantro leaves
1/2 cup loosely packed chopped dill
Instructions
Combine canola and sesame oils and garlic in a small saucepan set over medium. Bring to a gentle simmer. Cook, watching closely and stirring constantly, until garlic just turns golden-brown, 3 to 5 min. Immediately pour into a small heatproof bowl. Stir in red pepper flakes, sesame seeds and 1/2 tsp salt.
Measure out 1/2 cup cherry tomatoes (preferably red) and transfer to a blender. Add vinegar and remaining 1/4 tsp salt. Whirl until smooth. Pour tomato mixture through a fine-mesh sieve into a measuring cup. You should have about 1/3 cup dressing. Discard solids.
Arrange remaining cherry tomatoes, heirloom tomatoes and red onion on a large platter. Drizzle tomato dressing overtop, then garlic-chili crisp. Sprinkle with cilantro and dill.
Kitchen tip
Keep garlic slices consistent in thickness to ensure even cooking.