Tomatoes are incredibly versatile and can be used in many ways to elevate their already delicious flavor. One great way to bring out the best in them is by adding a variety of ingredients, like sumac, a tangy Middle Eastern spice.
This recipe, inspired by an Ottolenghi cookbook, combines tomatoes, sumac, and a few other simple ingredients to create a fresh and exciting salad perfect for any occasion.
What is Sumac?
Sumac is a spice that comes from the berries of a shrub found in parts of the Middle East, Africa, and Asia. The berries are harvested, dried, and then ground into a coarse powder. Its flavor is tangy, with citrusy notes that add depth and zing to dishes.
In this recipe, sumac enhances the overall taste of the salad, making it even more vibrant. It’s commonly used in Middle Eastern and Mediterranean cuisines. If you’re in Australia, you can find high-quality sumac from Herbie’s Spices or a well-stocked delicatessen.
A Perfect Salad for Any Meal
This tomato salad is ideal for serving as part of a mezze platter or alongside grilled or slow-roasted lamb. The combination of sweet, sharp, and tangy flavors makes it a delicious and refreshing side dish.
For the best flavor, use tomatoes that are at room temperature, ideally ones that are freshly picked, ripe, and slightly warm from the sun.
Ingredients
- 750 g ripe tomatoes (variety of colors and shapes for the best flavor and presentation)
- 1 small red or pink onion
- Zest of 1 large lemon
- 1/3 cup pine nuts
- 1/2 cup red wine vinegar
- 1 tablespoon sumac
- 1 tablespoon olive oil
- Small bunch of fresh oregano (leaves picked)
- 1 tablespoon roughly chopped flat-leaf parsley
- Sea salt (to taste)
Instructions
- Prepare the Onions: Peel and slice the onion into thin rings (about 1 mm thick). Place them in a small bowl and add the red wine vinegar, sumac, and a pinch of sea salt. Let the onions sit for about 30 minutes. This will soften the onions and remove their strong aftertaste. The vinegar will turn them a beautiful pale pink color.
- Prepare the Tomatoes: While the onions are soaking, slice the tomatoes in different ways—wedges, halves, quarters, or lengthwise. This variety will make the salad look more appealing and add different textures to each bite.
- Toast the Pine Nuts: In a small pan over medium heat, toast the pine nuts until they are golden brown. Keep an eye on them, as they can burn quickly. Set them aside to cool.
- Combine Ingredients: Once the onions have softened, drain them and add them to the tomatoes. Add the toasted pine nuts, parsley, oregano, lemon zest, and olive oil. Season with sea salt to taste.
- Toss and Serve: Gently toss everything together to combine. Transfer the salad to a serving platter and enjoy immediately!
Tips for Serving
- This salad is best served fresh. For maximum flavor, make sure the tomatoes are at room temperature.
- If you don’t have pine nuts, you can substitute them with other nuts like almonds or walnuts, though the flavor and texture may differ.
- Sumac can be found in most Middle Eastern or Mediterranean grocery stores, and it really enhances the freshness of the tomatoes in this dish.
In conclusion, this tomato salad with sumac is not only a feast for the eyes but also a treat for the taste buds. The balance of sweetness from the tomatoes, the tanginess from the sumac and vinegar, and the crunch of the pine nuts makes this dish a perfect addition to any meal.
Whether served with grilled meats or as part of a mezze platter, it’s sure to be a crowd-pleaser.
FAQs
What is sumac and where can I buy it?
Sumac is a tangy spice made from dried berries of a shrub. It’s commonly used in Middle Eastern and Mediterranean cooking. You can buy it at well-stocked supermarkets, online spice stores, or specialty delicatessens.
Can I use other nuts instead of pine nuts?
Yes! If you don’t have pine nuts, you can use almonds, walnuts, or any other nut you prefer. Each will bring a slightly different flavor and texture to the salad.
How do I store leftover tomato salad?
It’s best to eat the tomato salad fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to a day. The tomatoes may release some juice over time, but it should still taste good.
Can I make this salad ahead of time?
You can prepare the onions and toast the pine nuts ahead of time, but it’s best to assemble the salad just before serving to maintain the freshness of the tomatoes.
What dishes can I serve with this tomato salad?
This salad pairs well with grilled meats like lamb, chicken, or beef. It’s also a great addition to a mezze platter, alongside hummus, falafel, or pita bread.
