Fresh Tomato Salad With Feta, Pine Nuts, and Green Goddess
Fresh tomato salad with bite-sized pieces of tomatoes, feta, pine nuts, and dill nestled over a bed of creamy green goddess dressing packed with herbs and served with toasted bread.
Servings: 6 people
Calories: 498kcal
Equipment
- broiler, grill, or toaster
- 8 to 10-inch skillet
- blender or food processor
- food scale optional
- 11 x 18-inch rimmed baking sheet
- chef's knife
- cutting board
- serving platter or wide bowl
Ingredients
For The Green Goddess Dressing
- 1 cup mayonnaise 200 g/7.2 ounces
- ½ cup sour cream 121 g/4.25 ounces
- 1 oil-packed anchovy filet
- 1 fresh garlic clove
- 2 teaspoons rice vinegar
- 3 tablespoons flat-leaf Italian parsley leaves and stems 0.5 ounce
- 2 tablespoons chives or green onions 0.2 ounce
- 2 teaspoons fresh tarragon leaves 0.05 ounce
For The Salad
- 2 pounds fresh tomatoes
- ½ teaspoon Diamond Crystal kosher salt
- 1 ounce crumbled feta cheese
- 1 tablespoon pine nuts .35 ounce
- 1 tablespoon fresh dill weed 0.1 ounce
- 2 tablespoons extra virgin olive oil plus extra to drizzle
- freshly ground black pepper
- Maldon sea salt flakes, optional
- 1 baguette
Instructions
- Preheat the broiler or grill on high.
Make The Dressing
- In the food processor bowl or blender pitcher, combine all of the ingredients for the green goddess dressing.
- Blend or process until smooth, 1-2 minutes. Stop to scrape down the sides, if needed. Transfer the dressing to a container with a lid. Serve immediately or chill in the refrigerator before serving. It thickens when chilled.
Prep The Salad Components
- Slice the tomatoes into bite-sized wedges. If using cherry tomatoes, slice them in half. Sprinkle Diamond Crystal kosher salt over them on the cutting board. Allow them to rest for 10 minutes to draw out the juices.
- Slice the baguette into thin slices, about ¼-inch. Place on a rimmed baking sheet. Drizzle olive oil over the cut sides.
- Toast the bread for 1-2 minutes per side under the broiler, on the grill, or in a toaster until lightly browned.
- Toast the pine nuts in a dry skillet on medium heat for 4-5 minutes, tossing frequently until lightly browned. Transfer the nuts to a plate or bowl to prevent scorching.
To Assemble
- Spread half of the green goddess dressing into a serving platter or wide bowl.
- Making sure you can see the dressing, pile the salted tomatoes on top, leaving their pooled juices behind on the cutting board.
- Sprinkle the feta crumbles, pine nuts, and dill leaves over the tomatoes and green goddess.
- Drizzle olive oil over everything. Finish with flaky sea salt and freshly ground black pepper
To Serve
- Use a spoon to scoop tomatoes and green goddess over toasted baguette slices. Place bowls of Maldon flaky sea salt and salad dressing close by for those who want more.
Notes
Makes 14 ounces of dressing.
For a thinner dressing, stir in 1-2 tablespoons of buttermilk, milk, or water after blending.
Make Ahead Instructions:
Salad Dressing: The green goddess dressing can be made up to 5 days ahead of serving. You can serve it immediately, but more flavors will develop with time.
Bread: Toast the baguette slices up to 2 hours ahead. Store covered at room temperature.
To Store: Store the salad dressing in a sealed container in the refrigerator for up to 2 weeks from the day it was made. Freezing is not recommended.
Nutritional information assumes consuming the full amount of dressing.
Nutrition
Calories: 498kcal | Carbohydrates: 28g | Protein: 7g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 682mg | Potassium: 497mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1645IU | Vitamin C: 24mg | Calcium: 119mg | Iron: 3mg
