Pickled Green Tomato Salad

Pickled Green Tomato Salad
Staff Writer
Tomato Salad with Pickled Green Tomatoes

Niche

Tomato Salad with Pickled Green Tomatoes

We're willing to bet you haven't had whey sauce before. It's easy to make and complements the tang of pickled green tomatoes nicely. Plus, you get fresh homemade ricotta to use in another dish.

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Click here to see 5 Creative Recipes for Green Tomatoes.

6
Servings
377
Calories Per Serving
Deliver Ingredients

Ingredients

For the pickled green tomatoes

  • 2  Cups  water
  • 1 1/2  Cup  distilled white vinegar
  • 2 1/2  Tablespoons  salt
  • 6  Ounces  dill
  • head garlic
  • green tomatoes, quartered

For the whey sauce

  • 4  Cups  whole milk
  • 1 1/2  Teaspoon  distilled white vinegar
  • 2  Teaspoons  xanthan gum
  • 1  Tablespoon  salt

For the salad

  • 1/2  Cup  whey sauce
  • medium-sized heirloom tomatoes, cut into sixths
  • peaches, pitted and sliced thinly
  • Thai chile peppers, sliced thinly
  • 3  Tablespoons  olive oil
  • Salt, to taste
  • 1/4  Cup  roughly chopped dill, for garnish
  • slices pumpernickel bread, toasted and crumbled

Directions

For the pickled green tomatoes

Combine all of the ingredients except for the tomatoes in a saucepot and bring to a rolling boil over high heat. Place the tomatoes in a container deep enough so that they will be completely submerged when the liquid is added.

Once the liquid reaches a boil, pour over the tomatoes. Place the container in the refrigerator and let cool in the liquid. Once cooled, the tomatoes are ready to use. 

For the whey sauce

Place the milk in a saucepot and slowly heat to 185 degrees. Then, slowly stir in the vinegar over the heat — the milk should break and form ricotta cheese. Remove from the heat and let cool for 15 minutes and strain through cheesecloth.

Remove the ricotta cheese from the cheesecloth and reserve for another use. Take the whey that has been strained and place in a blender. Turn on slow speed to create a vortex and slowly add the xanthan gum to thicken the whey into a sauce consistency. Season with the salt and chill in the refrigerator.

For the salad

Cut the pickled tomatoes into bite-sized pieces. Set out 6 plates and spread a thin layer of the whey sauce all over the bottom of each plate. Place the pickled green tomatoes, heirloom tomatoes, peaches, Thai chile peppers, and olive oil in a mixing bowl and toss. Season with salt, to taste. 

Spoon the mixture neatly on top of the whey sauce. Garnish the dish with the dill and pumpernickel. Serve immediately. 

Nutritional Facts

Total Fat
21g
30%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
63mg
21%
Carbohydrate, by difference
34g
26%
Protein
16g
35%
Vitamin A, RAE
153µg
22%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
128mg
13%
Choline, total
7mg
2%
Fiber, total dietary
5g
20%
Fluoride, F
11µg
0%
Folate, total
45µg
11%
Iron, Fe
9mg
50%
Magnesium, Mg
48mg
15%
Niacin
3mg
21%
Phosphorus, P
147mg
21%
Selenium, Se
5µg
9%
Sodium, Na
1304mg
87%
Water
213g
8%
Zinc, Zn
1mg
13%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.