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
514
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
  • 1 head garlic
  • 3 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
  • 6 medium-sized heirloom tomatoes, cut into sixths
  • 3 peaches, pitted and sliced thinly
  • 3 Thai chile peppers, sliced thinly
  • 3 Tablespoons olive oil
  • Salt, to taste
  • 1/4 Cup roughly chopped dill, for garnish
  • 2 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
23g
33%
Sugar
21g
23%
Saturated Fat
13g
54%
Cholesterol
19mg
6%
Carbohydrate, by difference
67g
52%
Protein
12g
26%
Vitamin A, RAE
166µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
400mg
40%
Choline, total
22mg
5%
Fiber, total dietary
3g
12%
Fluoride, F
11µg
0%
Folate, total
66µg
17%
Iron, Fe
6mg
33%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
223mg
32%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
1613mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
212g
8%
Zinc, Zn
2mg
25%

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.