Valladolid Tomato Salad

This simple salad of heirloom tomatoes, sunflower sprouts, and Mexican cheese is punctuated with a basil, lime, and honey dressing.

by Eric Werner and Mya Henry

Valladolid Tomato Salad
Find sunflower sprouts in the produce section of a good market or at a health food store.

1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned
1/2 cup basil leaves
1 tablespoon fresh lime juice
1/4 teaspoon honey
1/4 teaspoon kosher salt
1/3 cup olive oil

6 heirloom tomatoes, cut into 6 wedges each
2 cups sunflower sprouts
1/2 cup Pickled Red Onions (recipe on page 81)
1 teaspoon kosher salt
1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)

1. Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.

2. Put the tomatoes in a mixing bowl, add 11/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts. Serves 6.


Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers.