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
Units
Scale
- 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