Garden Tomato with Green Onion & Ginger Salsa

Beefsteak tomatoes are finally turning red in Alaska. This recipe is an adaptation from “Ottolenghi Simple” and makes the glory of fresh, ripe, garden tomatoes shine. I use a bit less ginger, add a bit of shallots, and a bit more vinegar in the salsa, which is wonderful on tomatoes, fish, or cucumbers. The recipe is simple and delicious over baby garden greens and with a fresh baguette.

This recipe serves four as a side, or as a main for two tomatoes lovers along with other light garden fare

Get this list of ingredients together and start making the salsa and the dish.

For the salsa:

• 3/4 inch piece of ginger, peeled, sliced thin, and chopped (about 2 teaspoons)

• sea salt or even better flaked sea salt (like Maldon sea salt)

• 1 teaspoon finely diced shallots

• 3 green onions, thinly sliced (1/2 cup)

• 2 1/2 tablespoons avocado oil or other neutral oil

• 2 teaspoons top quality sherry vinegar

For the salad

• 2 cups mixed baby salad greens

• 14 ounces beefsteak or other large fresh tomatoes sliced 1/4-inch thick

• 1 1/2 tablespoons finely shredded cilantro

• 1 tablespoon olive oil

Place the green onions in a small bowl. Then put the ginger, shallots, and salt into a pestle and mortar (or a small food processor) and crush (blitze) into a paste. Add the ginger paste to the green onions and stir.

Place the oil in a small pan and heat over low heat until warm (not smoking or even close to a boil). Pour the oil over the green onion and ginger mixture. Add 1 teaspoon of sherry vinegar. Stir to combine and set the salsa aside.

Place the tomatoes on a platter so that they are slightly overlapped. Sprinkle tomatoes with 1/4 teaspoons of flaked sea salt and the remaining teaspoon of sherry vinegar. Spoon the salsa over the tomatoes then sprinkle the cilantro on top. Finally, drizzle the olive oil over the tomatoes.

Serce immediately to good people with good bread and good wine. Smile, it’s tomato time.