Thick slices of sun-ripened summer tomatoes are topped with quick-pickled green coriander seed and shallots for a simple salad. This vegan and gluten free salad requires minimal effort and is a great way to enjoy your favorite tomatoes!
One of the things I love about being part of a CSA (community supported agriculture) program with local farm Loam Agronomics is that I get new-to-me products. Like this green coriander! I use cilantro and ground coriander seed all the time but I’ve never had the pleasure of using green coriander seed. Once cilantro starts to flower, it eventually seeds. The greenery you see in the photos is what cilantro looks like once it’s gone to seed. You can dry the seeds out (they turn brown) and then grind them into powder, but you can also use green coriander for a fresher, citrus-like punch!
The other thing in my CSA this week? Juicy, ripe tomatoes! I’ve often found the most enjoyable way to eat sun-ripened summer tomatoes is raw. Whether in salads or thickly sliced and laid atop toast, their sweetness doesn’t need much adornment. This salad is my take on the quintessential tomato and onion salad. The quick-pickled shallots and green coriander seed add a tangy and pungent flavor that pairs well with the natural sweetness of the tomatoes.
I made this recipe recently for a cooking class and the attendees absolutely loved it. The only tweak I made was to add in thinly sliced fresh cucumber with the tomatoes. This recipe is simple summer eating at it’s finest — easy prep but packed with amazing flavor!
This recipe was made with produce from my CSA share with local farm Loam Agronomics.
Print
Tomato Salad with Balsamic Pickled Green Coriander
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Thick slices of sun-ripened summer tomatoes are topped with quick-pickled green coriander seed and shallots for a simple salad. This vegan and gluten free salad requires minimal effort and is a great way to enjoy your favorite tomatoes!
Ingredients
- 4–5 tomatoes, sliced
- 1 small shallot, thinly sliced
- 1 heaped tsp green coriander seed
- About 1/4 cup balsamic or white balsamic vinegar (just enough to cover the shallots & coriander)
- Flaky sea salt
- Fresh cracked pepper
Instructions
Put the coriander and shallot in a small bowl and cover with the vinegar. Allow them to pickle for 20-30 minutes. While they are pickling, slice the tomatoes and arrange them on a large platter or plate. Top the tomatoes with the pickled shallots and coriander and a drizzle of the vinegar. Finish with a sprinkling of sea salt and fresh cracked pepper.
Makes 4-6 side servings.
Notes
- If you have any remaining shallot or coriander in the pickling liquid, store it in a jar in the fridge and use it for another batch of this salad or as an addition to any of your other favorite salads.
- This salad is equally delicious with sliced cucumbers added to the mix.
- Prep Time: 10 minutes
- Pickling Time: 20-30 minutes
- Category: side
Leave a Reply