Close-up photo of tomato salad with fresh scallions in a bowl with blue speckles.

With the summer season warmth nonetheless lingering round California, my meals revolve closely round recent produce and elements (often greens, fruit, and beans). This tomato salad began as a topping for a bean/rice bowl, however I added and adjusted a bit to make it stand by itself.

The oil attracts from chhonk (a spice blooming approach most notably discovered in lots of regional Indian cuisines-links to articles within the notes of the recipe). Add to {that a} little bit of tang from pickled jalapenos and crunch from roasted pistachios- it’s a pleasant summer season salad.


Close-up photo of tomato salad with fresh scallions in a bowl with blue speckles.

Tomatoes with Pistachios and Scallions



¼ cup (30g) uncooked pistachios

1 scallion (30g)

1 ¼ pound (575g) just-ripe tomatoes (about 3 medium)

¾ teaspoon sea salt

2 teaspoons (6g) minced pickled jalapeno (see notice)

2 tablespoons (10mL) olive oil

1 teaspoon cumin seeds, cracked in a mortar (see notice)


  • Warmth your oven to 300˚F. Unfold the pistachios on a sheet tray. Roast till aromatic and beginning to brown, quarter-hour. Take away, let cool, and chop into principally high quality items.
  • Whereas the pistachios are roasting, trim the tip from the scallion and thinly slice (slicing forwards and backwards throughout the scallion, not chopping). Place the scallions in a strainer and rinse with chilly water. Drain and pat dry the scallions dry in a clear fabric. Let air dry till prepared to make use of (see notice).
  • Core the tomatoes and minimize into wedges. Place in a bowl and sprinkle with the salt, jalapenos, 2/3rds of the chopped pistachios, and a pair of/3rds of the sliced scallions. Toss till mixed and switch to a serving bowl with any pistachios/scallions left within the bowl. Go away as a lot tomato liquid behind as potential.
  • Warmth the olive oil in a small pot over medium-low warmth. When sizzling, add within the cracked cumin and sizzle for about 20 seconds- simply till aromatic/barely darken in shade. Take away from warmth and spoon over the tomato combination, making an attempt to distribute as finest as potential evenly. End with the remaining scallions and pistachios earlier than serving.



  • Scallions: I picked up this scallion approach from Hooni Kim’s book: My Korea. By reducing throughout the scallions, rinsing, and patting drying, the scallions keep crisp and delightful. It’s excellent for a salad.
  • CuminChhonk/Tarka/Tadka. I took inspiration for blooming the cumin from the Indian strategy of Chhonk (or Tadka/Tarka- there are lots of variations). A lot of the chhonk recipes, the spices are stored entire, however I prefer to crack my cumin seeds in a mortar to assist the cumin stick a bit extra to the tomatoes. Chhonk is such a tremendous technique- I’d suggest studying the three articles I’ve linked to for a greater understanding (and to up your cooking sport!) The cumin I’ve bloomed right here is concerning the easiest rendition.
  • Jalapeños: I prefer to hold a jar of pickled jalapenos available for ending many meals. I make small batches: slice 2 jalapeños (60g) and place in a heat-proof jar. Warmth ½ cup water with ½ cup white vinegar, ½ teaspoon salt, and a pair of teaspoons cane sugar till sizzling. Pour over the jalapenos and let cool. Will hold within the fridge for a couple of weeks. This recipe would even be a terrific place to make use of fermented jalapeños as a substitute of the vinegar-based methodology.

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