Green Tomato Salad

Use only 1/2 a small only and cut to the thinest possible with mandolin and some fresh cut dill

I disagree. I believe she’s referring to green heirloom varieties such as green zebra or Cherokee green. (Not unripe red tomatoes.) Which is why she gives a thumbs up to subbing with red tomatoes. And also because she mentions they are hard to find. No one sells unripe tomatoes. My local farmers market has the green tomatoes she’s referring to, and they are tangy and bright. Yellow tomatoes would be good too. Unripe tomatoes tend to be mealy because the texture hasn’t matured.

This was good, but I liked it with more salt and more lime juice. I added a small green pepper from the garden, which added more crunch. I cut the tomatoes and the cucumber on the mandoline, which made a very pretty presentation.

Whoops, the yummy mushroom recipe is Seared Wild Mushrooms by Martha Rose Shulman. This salad goes well after the mushrooms.

Great fall salad. No cucumbers at home, so added daikon radish and the crispness goes very well. Accompanied by a creamy Greek feta cheese and sardines from a tin. Together with sautéed mushrooms and a bit of egg (recipe by Martha Clark) with a toasty warm pita and dry white wine, a lovely dinner!

this was an esp delicious salad. I used mostly green but also some that were sort of half ripe. Very nice.

Delicious! A well balanced and tasty salad. An excellent use for green tomatoes from the garden .

I wanted a recipe for using green tomatoes that wasn’t fried. This was easy and delicious.

Has anyone made this a head of time? If so, what were the results?

I had 2 green tomatoes. Skipped Step 1. Combined tomatoes with: a handful of tomatillos, entire cuke, 1/2 onion, salt, fresh parsley, dried mint, lime juice and EVOO. Made it like this twice and cannot get enough of it!

Nicely balanced with great flavor and crunch. I used two serranos, everything else exactly as written besides halving olive oil, and my husband and I loved it.

We had a ton of green tomatoes in our garden as we were pulling the plants out for fall so I made this to accompany Sheet Pan Chicken with Sweet Potatoes and Peppers. Both the fresh, bright flavors and the pretty green color of the salad complimented that dish perfectly. A great thing to do if you have a plethora of green tomatoes and don't want to fry them!

Good way to use up green tomatoes. Would consider as a salad topping for greens. Could halve the oil. Not too spicy with 2 small jalapeños. Subbed a shallot for onion and cilantro for mint.

Edna Lewis said all there was to say about fried green tomatoes and she would have loved this salad. The key is to make sure that the tomatoes are as hard as you can find- ignore color. Drain the chopped cukes with the salted tomats. Serve in a black Chamba bowl from Columbia if you are lucky to have one.

This recipe calls for too much olive oil and too many onions so lighten up on those. I would use half of the amount called for. I actually made this with red tomatoes because I didn’t have green. It still was really good!