tomato lemon sumac.
This salad is so easy, that I feel sort of embarrassed offering it to you. I whipped it up for a pot-luck gathering in a rush, but was so happy with the flavor outcome that I had to share it. I guarantee that it is an under-20-minute undertaking. Try and use the incredible dry-farm early girl tomatoes that will be available for a few weeks more, (or any other super ripe and sweet tomato!), and you won't regret it. The combination of bright parsley with briny preserved lemons, extra citrusy-tang from sumac and sherry vinegar, sopped up with toasty sourdough is the ultimate easy, refreshing, healthy, and satisfying weeknight dish.
Questions about preserved lemons? Preserved lemons are my secret weapon - they are lemons that have been preserved in salt for over a month with an array of spices, and are now widely available at Whole Foods, other local grocery stores, and I even saw some at Safeway! They add a briny and sour citrus kick to balance out sweet or one-note meals - think of using them as you would an olive or a caper.
10 dry-farm early girl tomatoes
1/2 cup coarsley chopped parsley
1 tbsp finely chopped preserved lemon
2 tbsp olive oil
1 tbsp sherry vinegar
1 1/2 tsp sumac
1/4 tsp large flake sea salt
1/2 loaf sourdough
Preheat oven to 350 degrees. Tear sourdough into large torn pieces and place on a baking sheet.
Cut each tomato into eighths (quarter the tomato, and then halve each quarter). Place tomatoes in a large bowl. Place baking sheet with sourdough in the oven for 5 minutes, until edges are just slightly browned.
Toast the sumac over low heat for 1-2 minutes, until aromatic, but not burnt. In a separate small bowl, whisk together olive oil, sherry vinegar, and sumac until emulsified.
Sprinkle sea salt over cut tomatoes. Lightly toss salad with half of dressing, chopped preserved lemon, and parsley. Taste salad - amount of dressing will depend on how big your tomatoes are! If you feel the tomatoes could be dressed a bit more, pour in a bit more dressing and toss. Try not to toss too vigorously so the tomatoes hold their shape and don't become mush.
Serve with lightly toasted crusty sourdough as a refreshing and slightly tangy side salad! Serves 4 as a side dish or appetizer.