The salads we make at home are so simple that they never make it to the blog. A little bit of slicing and dicing, a drizzle of olive oil, lemon juice, salt, and nothing else. But this recipe from a recent issue of Food and Wine, is definitely worth talking about. I had never sautéed nuts to add flavor to a vinaigrette, and was amazed by the outcome. I adapted the original recipe to include Neo, the single cucumber produced in our backyard. You know, The One. We are good at biochemistry, my friends. Or so we hope. Gardening? Not so much…
TOMATO AND CUCUMBER SALAD WITH ALMOND VINAIGRETTE
(adapted from Food and Wine magazine)
Heirloom tomatoes, sliced thin
yellow cherry tomatoes, cut in half
Cucumbers, sliced thin
1/2 cup slivered almonds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon agave nectar
salt and pepper to taste
fresh basil, in chiffonade
In a medium skillet, cook the almonds in the oil over moderately low heat, stirring occasionally, until well browned, about 7 minutes. Strain the oil through a fine sieve into a heatproof bowl; reserve the almonds for the salad. Immediately whisk in the vinegar, lime juice and agave nectar. Season the dressing with salt and pepper. Allow it to cool to close to room temperature.
Spread the tomato and cucumber slices on a large baking sheet lined with paper towels. Season with salt and let stand for 5 to 10 minutes. On a serving platter, scatter half of the almonds and top them with the tomato and cucumber slices. Drizzle with the dressing and top with the remaining almonds and fresh basil. Serve right away.
ENJOY!
to print the recipe, click here
Comments: The first adjective that came to my mind when I tasted the salad was “intense.” The toasted almond flavor permeating through the oil is a real game-changer. Other nuts could be used instead. Consider a macadamia, pistachio, perhaps a hazelnut version. I must make it again soon to profit from summer tomatoes, still so juicy and delicious. Not much hope for another homegrown cucumber, but there’s always next year… Next time I will slice the cucumber a bit thinner. Other than that, it is a winner. If you check the original recipe in Food and Wine, you’ll notice it called for several types of fresh herbs, but I only had basil around, so that’s what went into it. I already feel the sadness of summer leaving us. Might as well make batches of tomato salad while we can. With a tissue nearby in case I get too emotional…
Grab a pin and share away…
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FIVE YEARS AGO: In My Kitchen, August 2011
SIX YEARS AGO: Journey to a New Home
SEVEN YEARS AGO: Friday Night Dinner
Bewitching Kitchen 
Love love love it!!! Fabulous salad! I always roast nuts and seeds but I’ve never toasted them in oil and then used the oil, it sounds like I’d love it though 🙂 I’ll be doing so very soon!
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I think you will really like this! and use it in plenty of your amazing concoctions…. I’ll be paying attention, of course!
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Of course!!! (I must remember to do it!!!)
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The ‘nut addition’ is surely one that will marry with my salads very quickly. Another one is that of agave nectar: perhaps the urban cowboys use it regularly here also – I have to check that it is locally available or let my fingers do some typing 🙂 !
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honey will work well too, I like agave’s taste better than honey – I bet maple syrup could be awesome in the dressing for a change
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Reblogged this on Chef Ceaser.
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thank you for the share!
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This sounds amazing – I’m so intrigued by the method. I’ve never tried using a homemade nut infused oil on salad before and by the sounds of it, the flavor really punches through even with the other strong bodied ingredients in the dressing… I must try!
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I think you might really enjoy it…. a very grown-up dressing… 😉
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Don’t cry! You got a cucumber? I’m impressed. I live in california and can’t grow a decent tomato! Very annoying! This salad sounds so flavorful!
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n my arms, sister!!!!!
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I’ve been enjoying a much simpler cuke & tomato salad nightly for a couple of weeks now, Sally. My neighbors are tag-teaming me, each giving me a couple cukes on alternating days. I do vary the ingredients a bit, depending upon what I find in the crisper but you’ll have me reaching for the almonds now, too. It sounds delicious and using heirlooms of differing colors really does add to your salad’s appeal. Yum!
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Have I told you I LOVE your glasses? They are the definition of cool… 😉
I hope you try this dressing, I know you will be impressed…
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Aw, Sally. You are such a sweetheart. Thank you. Now I really have to try your dressing. 😀
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