You know how you think you’ll have a fairly easy week, and then things get out of hand quickly? Yep, that’s this week.
One of the projects we’re working on around here is a very exciting refresh for writes4food. There are lots of much-needed updates on the menu, including easier ways for you to browse through recipes, more photos that will lead you to other recipes and a bit of a cosmetic update. [If you notice some small changes to the category listings or tags, that’s me doing some busywork on the back end before we unveil the new look.]
So for the next week or so, while we’re working under the hood, I’ll be revisiting some older recipes and sharing those favorites again.
First up: A flavorful tomato salad that I discovered last summer.
Ever since I started making homemade hummus (soooo easy and good; here’s my better-than-storebought recipe for homemade roasted red pepper hummus), tahini has become a pantry staple. This sesame paste, kind of like a nut butter, has a toasty flavor that’s full of umami—that rich, deep taste-and-mouthfeel combination that you get from a bite of sautéed mushrooms or a good steak.
Skip the salt (in both the dressing and on the salad) in this easy recipe, because the tahini packs plenty of flavor. But by all means, make generous use of freshly cracked black pepper to finish the presentation.
tomato salad with tahini dressing
(makes about 1/2 cup dressing)
3 Tbsp. tahini (sesame paste)
3 Tbsp. water
1 Tbsp. fresh squeezed lemon juice
sliced ripe tomatoes and halved cherry tomatoes
fresh ground pepper
Place the tahini, water and lemon juice in a tall jar; use an immersion blender to mix the dressing to a smooth and even consistency, adding water if needed to thin the mixture so that it drizzles nicely over the tomato salad. (Alternatively, place the tahini in a medium bowl and add the water a bit at a time, whisking to blend smooth; add lemon juice and whisk well.)
Choose perfectly ripe summer tomatoes, a mix of heirloom varieties if you can find them. Core the tomatoes and slice them 1/2-inch thick. Arrange the tomato slices on a serving plate and scatter halved cherry tomatoes on top. Drizzle with the tahini dressing and season well with cracked pepper.