My favorite salad to use summer tomatoes (and it's not caprese)

There is a very specific crazy that grabs every summer and a trigger for tomatoes. It starts quite innocently: a quick journey to the market for farmers, just “see what looks good”. But before I find out, I'm the subway and I have a pile of perpetual pile. A golden tiger strip? In the bag. A faulty plum is my favorite lipstick color? I have to be mine. Those cheerful lollipops? It is impossible to resist.

No matter I already have tomatoes at home – probably too much. Thank you for the goodness of the recipes such as Salmorejo And the simple, always satisfactory Panzanella salad This helps me work through my reserves, but after all, I ran out of ways to use juicy, delicious, slightly sweet fruits.

That's why I was particularly excited when my colleague Giovanna Vazquez From Birmingham in Alabama, Test Kitchen has developed this shiny and inventive salad designed for all types of peak paradise. He gets extra momentum from the addition of raw Tomatillos-not technically from paradise, but also the nearby cousins, whose vibrants raise the salad to celebrate the summer. Since this salad works with any ripe, juicy tomatoes, feel free to install which one to call on the market.

Before assembling the salad, both tomatoes and tomatillos are first salted and leaves briefly (only 15 minutes, but they can let them hang for an hour if you do other things). This step enhances their taste and pulls out excess moisture, which prevents the dreaded pool of tomato water that dilutes the grape wave.

Added to a mixture of tomatoes and the tomatillo hazelnutthat get their own special treatment before I go to the bowl. Raw peanut onions can flood the other ingredients with a sulfur edge in a salad, but there is an easy repair: soak them briefly in vinegar before adding them with the dressing. This rapid soaking facilitates sulfuric flavor compounds while gently inserting them with vinegar, giving the finished salad brighter.

The grapes consider things lively. White provides a white balmy shine without the difficulty of the usual dark balm, although all balmy vinegar would work well here. Agave or honey is rounded with a little sweet with the sauce, Oregano adds a tip of skimpy, dijon and garlic a pleasant bite. Bold but balanced – the kind of grape variety that makes you want to eat salad every day.

To bring the whole, the standard deviation of torn, creamy burrata and fried almonds gives rich and welcoming contrast to silky and crunchy textures. While we love the simplicity of fried almonds, smoked and candied almonds are fun alternatives. And since there is no reason to escape the classic pairing, the salad is made with fresh grass basil. This vibrant, colorful salad celebrates the short section of the summer when the tomatoes are at its peak and wants to make the most.

Cooking method
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