Heirloom Tomato Salad with Turmeric Yogurt
Turmeric yogurt is topped with a variety of different types of heirloom tomatoes in this summer recipe. The whole dish is drizzled with a homemade green goddess sauce.
Serves4
As part of Kitchn’s celebration of all things California, we asked 19 cooks from various disciplines — chefs, photographers, writers — to see what dish they think best embodies California home cooking in 2019. See all the recipes here.
This ode to California’s bounty of rainbow-hued tomatoes comes from Oakland-based chef Preeti Mistry. She says,”In my mind the arrival of heirloom tomatoes at the farmers market signals the official start to summer. In this recipe, the tomato itself is the star — with a little assistance from the Indian spice pantry. I like to mix a few different varieties of cherry tomatoes in with the large heirloom tomatoes — of various sizes and colors — to really emphasize the diversity of choices during peak tomato season. We top it with my take on green goddess dressing.”
Heirloom Tomato Salad with Turmeric Yogurt
Turmeric yogurt is topped with a variety of different types of heirloom tomatoes in this summer recipe. The whole dish is drizzled with a homemade green goddess sauce.
Serves 4
Nutritional Info
Ingredients
For the green goddess dressing:
- 2 cloves
garlic
- 1 bunch
fresh chives, coarsely chopped
Leaves from 1 bunch fresh tarragon
- 1 tablespoon
plain Greek yogurt
- 1/4 cup
white wine vinegar
- 1 teaspoon
kosher salt
- 1 teaspoon
fresh ground black pepper
- 1 cup
neutral oil
- 1 cup
plain Greek yogurt
- 1 teaspoon
ground turmeric
- 1 teaspoon
cumin seeds, lightly toasted and ground
- 1 1/2 teaspoons
kosher salt
- 4 to 6
medium-sized heirloom tomatoes, cut into large wedges
- 1/2 pint
cherry tomatoes, halved
Instructions
Make the green goddess dressing: Place the garlic, chives (hold one back for garnish), tarragon, yogurt, and vinegar in a blender and blend until smooth. Add the salt and pepper. With the motor running, pour in the oil in a slow, steady stream. The dressing will emulsify into a creamy light green vinaigrette; set aside.
Assemble the salads: Stir the yogurt, turmeric, cumin, and salt together in small bowl. Divide between 4 plates and spread onto the bottom of each plate.
Place the tomatoes in a large bowl, drizzle with some of the dressing and a pinch of salt, and toss to combine. Arrange the tomatoes on top of the yogurt. Finely chop the remaining chive and sprinkle on top of the dressed tomatoes. Serve immediately.
Recipe Notes
Recipe adapted from The Juhu Beach Club Cookbook by Preeti Mistry and Sarah Henry, Running Press, 2017.