Heirloom tomato salad with sumac-spiced pickled shallots
Prep 10 mins
Cook 20 mins
Serves 4 as a side
Difficulty 2
When beautiful heirloom tomatoes are available in summer, make the most of them. We love them paired with sumac-spiced pickles, which are also lovely served with ham, pork, or even fish.
800g mixed heirloom tomatoes, sliced into rounds
200g red and yellow cherry tomatoes, halved
1 cup (loosely packed) mint leaves, torn
30g pine nuts, roasted, to serve
Extra-virgin olive oil, for drizzling
SUMAC-SPICED PICKLED SHALLOTS
2-3 shallots, thinly sliced into rounds
140ml white vinegar
50g caster sugar
3 whole allspice (pimento berries)
2 tsp sumac, plus extra to serve
1. For pickled shallots, rinse shallots in a sieve under cold water. Set aside. Combine vinegar, water, sugar, 80ml water and allspice in a saucepan over a medium-high heat and bring to a simmer, stirring until sugar has dissolved (1-2 minutes). Add sumac and a large pinch salt and stir using a wooden spoon. Add shallots to the pickling liquid and simmer over a medium-high heat until shallots is just softened (3-4 minutes). Remove from heat and transfer pickle mixture to a small bowl and set aside to cool. Pickles can be used straight away or stored and refrigerated for up to 3 weeks.
2. To serve, spread tomatoes onto a serving plate, scatter over mint, sumac-spiced shallots and a little of the pickling liquid, and toasted pinenuts. Drizzle with olive oil, extra sumac, and a pinch of salt.
INGREDIENTS
METHOD
Recipe and image by Eatable.
