Growing up we had a garden in the backyard and there was always tomato plants. Inevitably a few green tomatoes would be picked so we could make fried green tomato sandwiches. Thinly sliced, dredged in flour then fried in butter until crispy. Stack the slices between to buttered pieces of white bread and we were off to the races. During tomato season this was always what we did in summer before the ripening started.
Gary and I decided to try our hand at growing a tomato plant in a container this year. We may have started it a bit late since tomato season in South Carolina is in June. But what the heck, we still decided to give it a go. The plant we bought was about 8 inches tall and fairly well developed. I guess we are doing something right, because its only been a couple weeks and it is over three feet tall, has tons of flowers and twelve or so tomatoes ranging in size from a grape to a tennis ball. I am so excited to see what bounty is to come.
Recently, I saw a recipe for a green tomato salad and thought I had to give it a try. It was in the New York Times and you can link to the original recipe here. I bought a green tomato at the store as mine are still babies. Also, I reduced the original quantities because I was the only one eating it. It is perfect for a lunch for one or as a side salad for two.
Spring Green Tomato Salad
1 large green tomato, quartered and thinly sliced lengthwise
1/3 seedless English cucumber, thinly sliced
1/4 medium sweet Vidalia onion, thinly sliced
A small handful each of parsley and mint, chopped
1/3 jalapeño pepper, seeded and finely chopped
Juice of 1/2 lime
Freshly ground black pepper (optional)
Place tomato slices in a large mixing bowl, add a dusting of salt, and then flip the tomatoes and lightly dust again. Transfer to a fine strainer and let drain for at least 15 minutes. I allowed them to drain while I prepared all of the other ingredients which seemed long enough for me.
Slice the onion, cucumber, jalapeño, and herbs. Place back in your large bowl. Once completed I patted the green tomato slices with a dry paper towel and then added to the other ingredients.
Juice the half lime over the salad. Drizzle with olive oil. Toss and serve. Optionally you can add salt and pepper to taste, however, I did not as I felt there I wanted the herbs and the lime to shine.
This salad is so good. Incredibly simple. Very fresh and the perfect way to take advantage of a green tomato.
Download Recipe Here: Green Tomato Salad
A Perfect Salad Pairing
Yesterday evening our friends Bryan and Craig joined up for “Happy Evening”. I can’t say “happy hour” because we hang out and drink all evening. Thus I call it Happy Evening. Any of the three white wines we drank last night would have gone perfectly with this salad. Too bad there was none left for my lunch. What makes these wines great with salad? They are light-bodied, fresh but not overly acidic. Additionally, citrus is part of the flavor profile. A Pinot Grigio, Sauvignon Blanc would also pair well but I like to stay off the beaten path and choose varieties that are less well known.
This above wine is a white blend from the Douro region in Portugal. I am showing this wine because as a general rule Portuguese whites pair wonderfully with salads. Unfortunately, it is now out of stock. This is a sample that Nakedwines.com sent me last fall. My apologies for not sharing it until now.
The above Greek wine was reviewed a couple months back but we bought more because we like it so much and it is a great value. It is still available at goat.sheep.cow.north for $20.00 a bottle.
This is Gary’s favorite Albariño and I reviewed it last February. This is another wine that we keep on hand because it is versatile and of course, delicious. We get this wine at Edmund’s Oast Exchange and it is still on hand. This wine sells for $27.00 per bottle.
That is all for now.
The recipe sounds so yummy! And I adore Albarino! Rias Baixas is one of my must get to wine regions!