Kitchen Sink Tomato Salad Recipe - How To Make Tomato Salad - Delish.com

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June Xie

Depending on whether you serve this as a side or as a lunch main, this tomato salad will delight you on all fronts. It's got leafy greens, juicy tomatoes, blue cheese, candied hazelnuts, and stove-top croutons, all tossed in some gingery balsamic vinaigrette. 

If you don't have time to make all the accouterments, you can leave them out: every extra component, including the beautifully glazed crunchy-sweet hazelnuts, is totally optional. If you hate balsamic dressing, you can use honey mustard dressing or any other dressing you have on hand. If you can't stand blue cheese, feta, Parm, goat cheeses are all excellent choices. Vegan? Leave out the cheese completely! And if you want to use storebought croutons or oven-baked croutons, by all means, please do! You do you, forever and always.

Let us know down below how you liked this salad, and what you tweaked to make it your own!

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Yields: 2 - 4 servings

Prep Time: 0 hours 20 mins

Total Time: 0 hours 50 mins

For the balsamic vinaigrette

1/4 c.

extra-virgin olive oil

2 tbsp.

balsamic vinegar

2 tsp.

honey

1

clove garlic, grated

1/2” ginger, grated

1/2 tsp.

kosher salt

1/2 tsp.

Freshly ground black pepper

For the candied hazelnuts (optional)

1/4 c.

granulated sugar

2/3 c.

toasted hazelnuts 

Kosher salt

Freshly ground black pepper

For the stovetop croutons

2 tbsp.

butter

1 tbsp.

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Crushed red pepper flakes (optional)

For the salad

1 lb.

cherry tomatoes, halved

5 oz.

mixed salad greens

1/4

red or sweet onion, thinly sliced

1/2 c.

crumbled blue cheese

1. Make the balsamic dressing: In a small jar, combine all dressing ingredients. Secure the lid and shake until roughly emulsified. Set aside until ready for use.
2. Make the candied hazelnuts: Line a baking sheet with parchment or a silicone mat. In a large pot over low heat, pour sugar into an even layer. Heat sugar until mostly melted, then add in nuts, a pinch of salt and pepper, and stir constantly until melted sugar coats nuts evenly. Once caramel begins to smoke, immediately remove from heat. Transfer pecans to prepared sheet tray, using a silicone spatula to press into an even later. Allow to cool completely before breaking into pieces.
3. Make the croutons: In a large skillet over medium heat, melt butter and oil. Add bread cubes and stir to coat evenly in butter. Season with salt, pepper, and red pepper flakes (if using) and stir occasionally until bread is golden and crunchy, 10 to 12 minutes, reducing heat to medium-low if necessary.
4. Assemble the salad: In a large bowl, toss together salad greens, onion, tomatoes, and half the croutons. Drizzle in half the dressing and toss to coat evenly. Taste and adjust with more dressing if desired. Add more croutons and top with blue cheese, and candied hazelnuts.

June Xie Senior Food Producer After working in numerous restaurant kitchens throughout NYC, June Xie joined the Delish team as Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies.

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June 23, 2021 at 10:02AM
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Kitchen Sink Tomato Salad Recipe - How To Make Tomato Salad - Delish.com

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