Heirloom Tomato Salad with Sumac Vinaigrette
Heirloom Tomato Salad with Sumac Vinaigrette
Ingredients
- Sumac Vinaigrette:
- ¼ cup fresh lemon juice
- 1 teaspoon ground sumac
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ⅓ cup extra virgin olive oil
- Salad:
- 2 tablespoons olive oil
- 1 large pita bread pita bread, cut into small bite-size pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon ground sumac
- 2 pounds mixed heirloom tomatoes, cored and cut into ½-inch slices
- 1 cup cherry tomatoes, halved
- ½ bunch fresh parsley, stems removed
- ½ cup thinly sliced Persian cucumbers
- ½ cup thinly sliced red onions
- ⅓ cup kalamata olives, halved
- ¼ cup pomegranate seeds
- fresh feta or goat cheese, optional
Instructions
- Sumac Vinaigrette:
- In a small bowl, whisk together the lemon juice, sumac, salt, and black pepper. Slowly stream in olive oil. Taste and adjust the seasoning with the sumac, and salt, if desired. Refrigerate until ready to use.
- Tomato Salad:
- Heat olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a paper towel lined plate. Season with salt, and sumac. Set aside until ready to serve.
- Arrange the tomatoes, parsley, cucumbers and onions on a platter. Drizzle with vinaigrette, to taste. Top with olives, pita chips, pomegranate seed, and cheese, if desired. Serve immediately. Enjoy!