Every year when tomatoes are newly in season, we find ourselves with a handful of green tomatoes from the Farmer's Market. They are pleasantly tender crisp with a gentle tang, almost like they've been splashed with citrus. These green globes taste similar to tomatillos, another underused but delightful nightshade. Although my favorite way to eat green tomatoes is to douse them with olive oil, sprinkle them salt and pepper, and grill them for 2-3 minutes per side, it's nice to have options. We did not fire up the grill last night, so it was time for a new way to eat green tomatoes.
Last year, I found this recipe for Green Tomatoes with Pistachio Relish by Chef James Syhabout of the restaurant Commis in Oakland, California in Food & Wine Magazine. I tore it from the magazine and planned to make it. Unfortunately, I never planned ahead enough to make the relish the day before. I always thought about it during the scramble to get dinner ready. So the recipe sat there collecting dust.
This year I decided to give the recipe a makeover so that it could be made last minute and still taste great.
Green Tomato Salad with Caper Vinaigrette and Pistachios
1-4 Green Tomatoes, sliced thin (or a bunch of small green zebra tomatoes, or a mix)
1-2 Tablespoons pistachio "nut meats" (not the shell), roughly chopped
a generous sprinkling of salt and pepper
2 Tablespoons extra virgin olive oil
2 Tablespoons red or white wine vinegar
1 Tablespoon capers, rinsed well
1 small clove garlic pressed
Combine dressing in a jar. Shake vigorously. Taste...if it's too tangy for you, add a small squeeze of honey.
Arrange tomatoes attractively on a plate. Sprinkle with salt and pepper. Drizzle spoonfuls of dressing over the tomatoes. Top with chopped pistachios. Yum!