Tomato Salad with Burnt Honey Vinaigrette

Ingredients

• 2 lb ripe tomatoes (Cut into wedges or bite-size pieces; use a mix of colors and varieties if available.)
• 0.25 cup mild honey (Clover or orange-blossom honey is recommended; darker, stronger honey may overwhelm the tomatoes.)
• 1 tsp fennel seeds (Lightly crushed, if desired.)
• 0.25 cup red wine vinegar (Add carefully to the hot caramelized honey; the vapors will be strong.)
• 0.25 cup extra-virgin olive oil (Plus more as needed for finishing.)
• 0.5 cup raw or roasted pistachios (Pounded in a mortar and pestle into uneven pieces, ranging from finely ground to coarse. Alternatively, bash them under a towel with a skillet, meat pounder, or rolling pin.)
• kosher salt (To taste.)
• black pepper (To taste.)

Steps

1. 1

   Cut the tomatoes into wedges or bite-size pieces and arrange them in a serving bowl or on a platter. Season lightly with kosher salt and black pepper.

2. 2

   Pound the pistachios in a mortar with a pestle until they range from finely ground to coarse pieces. If you do not have a mortar and pestle, place the nuts on a cutting board, cover them with a towel, and bash them with a skillet, meat pounder, or rolling pin.

3. 3

   Warm the olive oil and fennel seeds in a small skillet over medium heat until the fennel is fragrant, about 1 to 2 minutes. Remove from the heat and set aside.

4. 4

   Add the honey to a small skillet over medium heat. Cook without stirring until it bubbles vigorously and turns a deep amber color, watching closely so it does not burn completely.

5. 5

   Remove the skillet from the heat. Carefully add the red wine vinegar to the caramelized honey while standing back from the pan; the mixture will release potent, irritating vapors. Stir until the honey dissolves into the vinegar.

6. 6

   Whisk the warm fennel-infused oil into the burnt-honey and vinegar mixture. Taste and adjust the seasoning with salt and pepper.

7. 7

   Pour the warm vinaigrette over the tomatoes. Scatter the pounded pistachios over the salad and serve immediately, while the dressing is still warm.

Notes

The page excerpt does not expose the member-only ingredient list or directions, so quantities and some technique details are reconstructed estimates rather than verified transcription. Do not stand directly over the skillet when vinegar hits the caramelized honey. The salad is best served immediately; use mild, light-colored honey such as clover or orange blossom.

Nutrition per serving

• salad
• side dish
• vegetarian
• gluten-free
• summer
• no-bake
• tomatoes
• pistachios