Recipes

Heirloom Tomato Salad with Onion Raita

By: The Local Palate

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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

yields

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

steps

Onion Raita

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

In a small bowl, whisk to combine peppercorns, tomato powder, black lime powder, and onion powder. Whisk in olive oil.
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

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.

Date Published: 08.01.23