As summer rolls in, there’s nothing quite like the taste of fresh, juicy tomatoes. This simple yet delightful recipe for Summer Tomatoes with Dukkah & Green Onions will become a staple in your warm-weather dining.
You’ll love it for its vibrant flavors, easy preparation, and the way it showcases seasonal produce at its peak. The crunchy, nutty dukkah paired with the crisp green onions and succulent tomatoes creates a harmonious blend of textures and tastes that’s perfect for any summer meal, from casual backyard barbecues to elegant al fresco dinners.
Ingredients You’ll Need
- Tomatoes – This recipe is the best when made with home grown tomatoes from your garden. If you don’t have access to those then try and find ripe tomatoes.
- Olive oil
- Pickled jalapenos
- Dukkah – It is made with a blend of toasted nuts and spices to make an aromatic and textured crunchy spice blend that you can use on all kinds of foods as a boost of flavor. Make your own using our recipe below or you can find it in the grocery store.
- Pistachios – It’s easiest to buy already shelled nuts, but you can also just shell them yourself. I buy lightly salted nuts from Trader Joes.
- Green onions
- Salt – I really like flake salt for this recipe but you can use regular salt if that is all you have.
Helpful Tips
- Choose the Best Tomatoes – Opt for heirloom or vine-ripened tomatoes for the best flavor and texture. Look for tomatoes that are firm but yield slightly to pressure and have a rich, fragrant aroma.
- Make Your Own Dukkah – While store-bought dukkah is convenient, making your own allows you to customize the blend to your liking. Toast nuts (such as hazelnuts, almonds, or pistachios) and seeds (like sesame, coriander, and cumin) until fragrant, then grind coarsely. Add salt and pepper to taste.
- Serve at Room Temperature – For the best flavor, let the tomatoes sit at room temperature for about 15 minutes before serving. This allows the flavors to meld and enhances the natural sweetness of the tomatoes.
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Summer Tomatoes with Dukkah & Green Onions
Ingredients
- 1 pound (454 g) ripe tomatoes 3 medium or 6 small
- 1 tablespoon (15 ml) Extra Virgin olive oil
- 2 teaspoons (10 g) pickled jalapenos finely chopped
- 2 teaspoons (10 g) dukkah link to make your own
- 2 teaspoons (4 g) pistachios finely chopped
- 1 green onion sliced on the bias
- 1/2 teaspoon (0.5 g) flake salt
Instructions
- Cut the tomatoes into wedges. Place them in a bowl.
- Add the olive oil, pickled jalapenos, and dukkah. Stir until combined.
- Heat a pan over medium heat. Add the pistachios and cook, stirring occasionally, until slightly toasted. Set aside to cool.
- Thinly slice the green onion on the bias. Place the slices in a strainer and rinse with cold water. Pat them dry with a paper towel. Add to the bowl with the salad.
- Allow the salad about 15-30 minutes to marinate before serving.
- Don’t stir the salad. This prevents it from becoming watery and soggy. Carefully drain any excess water from the bowl before serving.
- Garnish with flake salt when serving.
Notes
- Opt for heirloom or vine-ripened tomatoes for the best flavor and texture. Look for tomatoes that are firm but yield slightly to pressure and have a rich, fragrant aroma.
- While store-bought dukkah is convenient, making your own allows you to customize the blend to your liking. Toast nuts (such as hazelnuts, almonds, or pistachios) and seeds (like sesame, coriander, and cumin) until fragrant, then grind coarsely. Add salt and pepper to taste.
- For the best flavor, let the tomatoes sit at room temperature for about 15 minutes before serving. This allows the flavors to meld and enhances the natural sweetness of the tomatoes.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
