Recently I bought a bunch of Ontario tomatoes from the grocery store. Mostly because I love toasted tomato sandwiches (with cheese, and mayo – even cucumber and some deli meat if you’re so inclined).
After eating said sandwiches for over a week, I still have too many left. I was overly ambitious, I guess. What the friggity H should I do with them all? This recipe made its way into my inbox, and I think I’m inspired!
Recipe adapted from Adam Evans, The Optimist, Atlanta
- Makes 4 to 6 servings
Louie Dressing 1 cup mayonnaise
¼ cup chile sauce (such as Sriracha)
3 tablespoons fresh lemon juice
3 dashes Worcestershire sauce
2 dashes Tabasco sauce
½ cup thinly sliced scallions, white and light-green parts only
2 tablespoons finely chopped sweet pickles
1 garlic clove, finely chopped
1 teaspoon salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
¼ teaspoon paprika
3 hard-boiled eggs, whites roughly chopped, yolks reserved for another use
Heirloom Tomato Salad
2 pounds large heirloom tomatoes
½ pint cherry tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
1½ teaspoons sherry vinegar
Salt and freshly ground black pepper
Coarse salt (such as Maldon)
¼ cup mixed fresh herbs
- Start to Finish: 40 minutes
1. Make the dressing: In a large bowl, whisk the mayonnaise with the chile sauce, lemon juice, Worcestershire and Tabasco until combined. Mix in the scallions, pickles, garlic, salt, black pepper and paprika until combined. Gently fold in the egg whites. Cover and refrigerate until ready to use.
2. Make the salad: Using a sharp knife or a serrated knife, slice the heirloom tomatoes into wedges, discarding the hard inner core. In a small bowl, toss the cherry tomatoes with the olive oil and vinegar. Season with salt and pepper, then set aside.
3. On a large serving platter (or 4 small plates), spread a layer of the reserved dressing. Arrange the heirloom tomatoes on the plate, then season with the coarse salt and black pepper. (Serve extra dressing on the side or reserve for another use.)
4. Toss the herbs with the cherry tomato mixture, then spoon it over the heirloom tomatoes. Serve immediately.