I discovered this recipe tucked into the back pages of a Food & Wine issue last year, listed among the magazine’s 40 best recipes of the year. Such praise grabbed my attention immediately. Ripe tomatoes, toasted almonds, fresh herbs and a bright, spicy vinaigrette—what’s not to love? I still wonder why it was buried so far back in the issue.
Usually I can’t imagine a tomato salad without cheese—fresh mozzarella or burrata are my usual go-tos—but I decided to trust Food & Wine and let this one stand on its own. The almond vinaigrette is rich and satisfying enough that cheese feels optional; if your heart insists, feel free to add it.
This salad demands the very best, ripest summer tomatoes. Heirloom varieties are ideal for their flavor and the beautiful colors they bring to the plate; I like to add cherry tomatoes for extra sweetness and visual contrast. Even better if the tomatoes are freshly picked from your garden and still warm from the sun.
This version leans Spanish thanks to Marcona almonds; the original recipe calls for regular almonds, but Marconas add a buttery, delicate flavor I love. The vinaigrette starts by toasting the almonds in olive oil until they’re golden and crisp, then using that flavored oil as the dressing base. Garlic, jalapeño, fresh lime juice and sherry (or red wine) vinegar round it out. From there it’s simple: slice the tomatoes, thinly slice and soak the red onion, and scatter torn fresh herbs over the top. Finish with the toasted almonds for crunch and aroma.
This is, to me, the ultimate summer salad: bright, herbaceous, crunchy and utterly seasonal.
Tomato and Herb Salad with Marcona Almond Vinaigrette
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- Author: Amanda
- Yield: 4 servings
Description
A perfect summer tomato salad—no cheese required. Mixed heirloom and cherry tomatoes dressed with a spicy almond vinaigrette and finished with plenty of fresh herbs. Serves 4 as a side or makes a light dinner for two.
Ingredients
Scale
MARCONA ALMOND VINAIGRETTE:
- 6 tablespoons extra-virgin olive oil
- 1/2 cup Marcona almonds, coarsely chopped (or regular almonds)
- 1 garlic clove, mashed to a paste
- 1/2 small jalapeño, finely minced
- 1/4 cup sherry or red wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper, to taste
SALAD:
- 2 pounds heirloom tomatoes, cored and sliced
- 6 ounces cherry tomatoes (preferably mixed colors), halved
- Flaky sea salt, such as Maldon
- 1/4 red onion, very thinly sliced and soaked in ice water until serving
- 1/4 cup torn fresh mint
- 1/4 cup torn fresh basil or Thai basil
Instructions
- To make the vinaigrette: Heat the olive oil in a small skillet over medium-low heat. Add the chopped almonds and cook, stirring occasionally, until they turn golden and crisp, about 7 minutes. Strain the oil through a fine-mesh strainer into a small bowl and reserve the almonds. While the oil is still warm, whisk in the garlic and jalapeño and let cool slightly. Stir in the vinegar, lime juice and sugar. Season with salt and pepper to taste.
- Arrange the sliced heirloom tomatoes on a large platter and scatter the halved cherry tomatoes over them. Season with flaky sea salt and freshly ground black pepper. Drain and pat the red onion dry, then drizzle some of the dressing over the salad. Sprinkle with torn mint, basil and the toasted almonds. Serve immediately.
Notes
Inspired by a Food & Wine recipe from September 2018. This adaptation highlights Marcona almonds for a slightly richer, more tender crunch.
- Category: Salads
