Once again David Tanis is here to help out in my kitchen. His tomato salad with olives and coriander is respectful of rich flavor that tomatoes have to offer and his salad pays great tribute to the ingredient. Tomatoes are the star of his salad. Tanis's addition of green and black olives, as well as fresh cilantro leaves and toasted coriander seeds, is a refreshing twist on the tomato salads we usually make. Paul oohed and awed and ate huge plates of the salad. I am happy to have yet another excuse to buy up those gorgeous tomatoes!

INGREDIENTS adapted from David Tanis' Heart of the Artichoke
  • 1/4 cup finely diced red onions or shallot
  • 1 clove garlic, smashed to a paste with a little salt
  • 2 tablespoons red wine vinegar
  • salt and pepper
  • 1/2 cup olive oil
  • 1 teaspoon coriander seed
  • pinch of cayenne
  • 2 pounds ripe tomatoes
  • 1/2 Picholine or other good green olives (not pitted)
  • 1/2 cup oil cured black olives (not pitted)
  • 1 cup cilantro leaves, roughly chopped

In a small bowl or cup, stir the onions, garlic, and vinegar. Drizzle in the olive oil whisk to emulsify dressing.

In a small skillet, toast the coriander seeds over medium high heat.  After a few minutes, when you start to smell the coriander, you can remove the seeds from the pan. Using a mortar and pestle or a spice grinder, grind the coriander and add to the dressing. Add the cayenne as well.

Slice the tomato into thick pieces or wedges and transfer to a serving platter or bowl. Season with salt. Sprinkle the olives over the top. Drizzle on the dressing. And scatter the cilantro leaves over the salad. Add additional salt and pepper to taste.


yummy supper