I have officially dubbed this TOMATO SALAD WITH TOASTED ALMONDS AND DATES the salad of the summer! My summer, at least. And maybe yours too, once you try it. This salad centers thickly sliced, juicy tomatoes which are at their glorious peak right now. They don’t even need to be fancy heirloom tomatoes or anything — I’ve been happily making this salad with vine-ripened tomatoes. I like adding a big handful of baby arugula or any salad greens I have on hand.
But what we need is a conversation about the incredible toasted almonds and dates topping. It’s so good there is always inventory shrinkage before it gets to the salad. They’re tossed in a skillet for a few minutes with in a bit of butter, olive oil, sumac and salt until the dates soften and the almonds get fragrant and crunchy. I knoooooooow. I have to credit a recipe in Yotam Ottolenghi and Sami Tamimi’s joint cookbook Jerusalem — a spinach salad with a sumac butter-toasted pita and almonds topping — for inspiring my salad topping.
This TOMATO SALAD WITH TOASTED ALMONDS AND DATES is now my favourite tomato salad, by far. It’s easy enough to whip together in 15 minutes on a weeknight and special enough to serve to guests. If you want to up the leafy greens, you can also scale up the vinaigrette.
p.s. And don’t worry about the almond date topping inventory shrinkage, I made sure there’s a little extra in the recipe for chef snacks.
Eat well + be well!
Sonia x
You May Also Be Interested in these other Salad recipes:
》poached shrimp and tomato salad
》Shaved Brussels Sprouts Salad with Dried Cherries
》taco salad (a family fav!)
Recipe Head Note - tomato salad with toasted almonds and dates
What is sumac?
Sumac (the spice) is a widely used spice in Middle Eastern cuisines. It is made from pulverized sumac berries which are the deep crimson colour. Sumac is tangy and fruity and lovely. It is so versatile and can be used with grilled fish and meats, sprinkled on salads, rice or dips. It gives any food a little pep like lemon juice would. If you don’t have sumac, feel free to omit it in this recipe.
Tomato Salad with toasted almonds and dates
Recipe serves 4 as a side dish.
Prep: 15 minutes | Cook: 2 minutes | Total 17 minutes
INGREDIENTS
5-6 (about 1½ lb) large tomatoes, thickly sliced crosswise
1-2 handfuls baby arugula or any salad greens you like
For the toasted almond-date topping:
½ C (75g) whole unsalted raw almonds, rough chopped
4 (65g) pitted medjool dates, roughly chopped
1 tbsp butter (substitute ghee for paleo and Whole30)
2 tsp extra virgin olive oil
¼ tsp sumac – note 1
Pinch salt
For the dressing:
1 tbsp extra virgin olive oil
2 tbsp any acid such as white or red wine vinegar, white balsamic, lemon juice. Etc.
¼ tsp Dijon mustard
1 tsp honey (substitute with date paste or omit for Whole30)
To finish:
Flakey salt, fresh black pepper
METHOD
Arrange tomato slices on serving platter. Place arugula in a pile on top.
Whisk dressing ingredients together and set aside.
Place butter and oil in a small skillet over medium heat to melt the butter. Add almonds, dates, sumac and a pinch of salt. Toss to toast for 2-3 minutes or whenever almonds are fragrant and golden. Allow to cool slightly. Season tomato salad with salt and black pepper to taste. Sprinkle cooled toasted almonds and dates on top. Drizzle dressing all over and serve.
Enjoy!
Did you make this recipe? Leave a comment below to let me know or tag me on Instagram @saltnpepperhere so I can see. Or drop a note if you have any questions. I’m happy to help!