Trio of Tomato Salad

Trio of Tomato Salad
4 servings

This is a beautiful salad – the colours are stunning. If you can’t find fresh tomatillos (they’re sold in Mexican markets) you can use 1/2 cup canned tomatillo puree instead. Use your tomatoes from the garden as a substitute for the yellow tomatoes. Yield is 4 servings.



Grape Tomato Relish

pint grape tomato, cut in half, lengthwise
small cloves garlic, sliced
Tbsp olive oil
1 ½
tsp chopped Greek oregano
coarse salt, and freshly cracked black pepper
1 ½
Tbsp sherry vinegar

Tomatillo Coulis

Tbsp olive oil
small white onion, minced
lb(s) fresh tomatillo, husks removed, rinsed, chopped
Tbsp minced cilantro
Tbsp coarse salt, and freshly cracked black pepper

Assembly and Garnish

large yellow tomato, stems removed, sliced ½ inch thick
coarse salt, and freshly cracked black pepper
Tbsp snipped chives
Tbsp chopped flat-leaf parsley
whole chives


Step 1

Preheat oven to 325 degrees F.

Step 2

Toss the grape tomatoes and sliced garlic with the oil in a small roasting pan.

Step 3

Sprinkle with the oregano, salt, and pepper.

Step 4

Put pan in the oven and reduce oven temperature to 300 degrees F.

Step 5

Cook the tomatoes for an hour or so, until softened and slightly golden around the edges.

Step 6

Remove to a bowl and add the sherry vinegar.

Step 7

Heat the olive oil in a small saucepan on medium heat.

Step 8

Add the onion and saute until softened, about 5 minutes.

Step 9

Add the tomatillos and 2 or 3 tbsp. water and cook for about 10 minutes.

Step 10

Puree in a blender, adding more water if necessary to create a saucy consistency. Pass through a sieve and stir in the cilantro.

Step 11

Season with salt and pepper.

Step 12

Set aside.

Step 13

Placing a slice of the yellow tomato on a plate.

Step 14

Sprinkle lightly with salt and pepper.

Step 15

Cover the slice with a thin layer of the grape tomato relish and top with another slice of the yellow tomato.

Step 16

Top with another layer of the grape tomato relish.

Step 17

Drizzle the tomato slices with some of the remaining vinaigrette from the bowl and then drizzle some of the tomatillo coulis on the plate.

Step 18

Sprinkle with the chives and the parsley and garnish with the whole chives.

Step 19

Repeat to make 4 individual salads.

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