Heirloom Tomatoes w Sumac Shallots

A fresh and vibrant heirloom tomato salad tossed with sumac shallots, fresh herbs, and toasted pine nuts, bright and tangy.

Why You'll Love Heirloom Tomatoes w Sumac Shallots

The sumac gets massaged into the shallots to soften their bite and pull out more flavor before they go in with the tomatoes. Toasted pine nuts and fresh herbs go on right before serving so they stay crisp against the juicy tomatoes.

Tips and Tricks

• Massage the sumac into the shallots to soften their bite and deepen flavor.
• Let the tomatoes drain to prevent a watery salad.
• Use a variety of heirlooms for the best color and texture contrast.

Variations

• Add crumbled feta or fresh mozzarella for a creamy touch.
• Swap pine nuts for toasted almonds or walnuts.
• Include fresh basil or mint for a different herbal note.

Substitutions

• Use lemon juice instead of champagne vinegar for a citrusy twist.
• Replace dill with fresh chives or parsley.
• White wine vinegar can be substituted with apple cider vinegar.

Best Served With

• Grilled crusty bread or toasted baguette slices
• Lightly seared fish or grilled chicken
• Simple roasted vegetables
• A chilled glass of Sauvignon Blanc or rosé

How to Store Leftovers

• Store leftover tomatoes and shallots separately in airtight containers in the fridge for up to 2 days. Combine just before serving to maintain texture and freshness. Toast pine nuts just before sprinkling for maximum crunch.

Common Questions

Heirloom Tomatoes w Sumac Shallots

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A fresh and vibrant heirloom tomato salad tossed with sumac shallots, fresh herbs, and toasted pine nuts. Bright, tangy, and great for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean-Inspired

Calories: 546

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 large shallot sliced paper-thin
• 1½ tablespoon sumac
• 2 teaspoon white wine vinegar
• 2 teaspoon champagne vinegar
• Kosher salt to taste
• 1½ lb mixed heirloom tomatoes variety of colors and sizes
• 2 tablespoon olive oil
• 3 tablespoon tarragon finely chopped
• 3 tablespoon dill finely chopped
• Flaky salt to taste
• Freshly ground black pepper to taste
• ¼ cup pine nuts toasted

Equipment

• Small mixing bowl
• Serving platter
• Sharp Knife
• Colander or sieve
• Large bowl

Method

 

1. In a small bowl, combine sliced shallot with sumac, white wine vinegar, and ⅛ teaspoon kosher salt. Use your hands to mix and gently massage the mixture into the shallots. Set aside for 30 minutes to marinate.
2. Slice large tomatoes in half lengthwise and then into wedges. Place in a colander or sieve set over a large bowl. Lightly salt the tomatoes and let sit for 5 minutes as they release excess water. Discard the collected water, then wipe out the bowl.
3. Transfer tomatoes to the cleaned bowl and drizzle with 2 teaspoon champagne vinegar. Let marinate for another 5 minutes.
4. Add olive oil, tarragon, dill, a pinch of flaky salt, and freshly ground black pepper. Gently toss to combine.
5. Arrange tomatoes on a large serving platter. Spoon the sumac shallots evenly over the top.
6. Sprinkle with toasted pine nuts before serving.

Nutrition

Calories: 546kcalCarbohydrates: 16gProtein: 10gFat: 53gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 27gSodium: 374mgPotassium: 893mgFiber: 3gSugar: 2gVitamin A: 973IUVitamin C: 12mgCalcium: 270mgIron: 9mg

Notes

Storage: This one is best the day it's made. Once the tomatoes are salted and dressed they release more liquid and go soft, so hold off on tossing everything together until you're ready to serve. The sumac shallots on their own keep in the fridge for a couple days if you want to prep that part ahead.

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