Heirloom Tomato Salad with Onion Raita

By: The Local Palate
Heirloom Tomato Salad with onion raita from the Salt Line

Executive chef, Eric McKamey of The Salt Line in Bethesda, Maryland, leans into summer produce with this heirloom tomato salad with onion raita and a spicy green chili vinaigrette. The onion raita brings an underlying sweetness from the Vidalia onion and pairs with the bright bite of the chili vinaigrette. These flavors seamlessly complement the earthy and juicy tomatoes, making the heirloom tomato salad well rounded with each bite.

recipe heading-plus-icon


Serves 6

    Onion Raita
  • 1 cup Vidalia onion, minced
  • 1 teaspoon salt
  • ⅓ cup green Italian long hot peppers, grilled, seeded, and minced
  • 2 tablespoons cilantro
  • 1⅓ cups Greek yogurt, whisked to loosen
  • Green Chile Vinaigrette
  • 1 teaspoon ground black peppercorns
  • 1 teaspoon ground long peppercorns
  • 2 teaspoons tomato powder
  • 2 teaspoons black lime powder
  • 1 teaspoon onion powder
  • ¾ cup olive oil
  • ⅓ cup green Italian long hot peppers, grilled, seeded, and minced
  • Heirloom Tomato Salad
  • 1½ cups large red tomatoes (cubed)
  • 1½ cups mixed cherry tomatoes (halved)
  • 1½ cups Persian cucumber (cubed)
  • 3¾ cups Vidalia onion (diced)
  • 2 tablespoons basil leaves
  • 2 tablespoons parsley leaves
  • 2 tablespoons Thai basil leaves
  • Salt to taste
  • Juice of 1 lime
  • Olive oil
  • Flaky sea salt

Onion Raita

  1. In a small bowl, combine onion and salt and let sit for 20 minutes. Add grilled peppers, cilantro, and yogurt to onions and mix until evenly combined. Set aside.

Green Chili Vinaigrette

  1. In a small bowl, whisk to combine peppercorns, tomato powder, black lime powder, and onion powder. Whisk in olive oil.
  2. Transfer mixture to a deep sauté pan and cook over medium heat until oil starts to foam and turns fragrant. Remove from heat and cool to room temperature. Mix in minced hot peppers and set aside.

Assemble the Salad

  1. In a large bowl, combine tomatoes, cucumber, onion, basil, parsley and Thai basil. Season with salt to taste. Toss with vinaigrette and finish with lime juice, olive oil, and sea salt. Add an even layer of onion raita to bottom of shallow serving bowl and top with heirloom tomato salad.
  • Recipe by
    Eric McKamey and Kyle Bailey of The Salt Line in Bethesda, Maryland
  • Contributing Restaurant
    The Salt Line Bethesda

Related Recipes


Grilled Cucumber and Tomato Salad

While we can't share Chef Sean Brock of Husk's fried chicken recipe, satisfy your [...]


Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing

To make pesto, add walnuts, garlic, and cheese to a food processor. While running, [...]


Heirloom Tomato Salad with Herb Vinaigrette

Make the vinaigrette:In a saucepan over medium heat, warm 2 tablespoons of the oil [...]

Leave a Reply

Be the first to comment.