Food coverage is supported by a generous donation from Susan and Moses Libitzky.
With a short-lived growing season, fresh tomatoes feel like a delicacy when summer rolls in.
When tomatoes aren’t in season, I rely on slow-cooking tomatoes to bring out and concentrate their natural sweetness. When ripe, there’s nothing I love more than thinly sliced tomatoes with salt, herbs and spicy olive oil. If tomatoes are on the menu, I love to serve them with a flavorful, herbaceous gremolata that highlights their natural sweetness.
Gremolata is an Italian condiment, a green sauce made of parsley, lemon, garlic and olive oil. Typically made using citrus zest, it can be made with a variety of herbs, from cilantro to mint. I dollop it on top of roasted sweet potatoes or grilled fish, and use it as a base for a flavorful salad dressing.
Gremolata is an easy recipe to have fun with — use up whatever fresh herbs you have on hand. It is one of my favorite ways to elevate and celebrate a simple dish. I often play around with different versions.
In my current rendition of gremolata, I look to infuse a little bit of Jew-ish flavor with briny preserved lemons, crunchy sesame seeds and caramel-like dates. The preserved lemons offer a salty component, while the dates temper the sharpness of the raw garlic. This salad gets better as time goes on, so dress it in advance for stress-free, delicious summer entertaining.
Tomato Salad with Date Gremolata
Serves 4
- 3 large heirloom tomatoes, thinly sliced
- ½ cup fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 Tbs. finely chopped preserved lemon, or ½ tsp. lemon zest
- 2 pitted dates, chopped
- 2 tsp. sesame seeds
- 2 Tbs. lemon juice
- 3 Tbs. extra-virgin olive oil, divided
- Sea salt, to taste
Arrange the tomato slices on a large plate or platter.
Finely chop the parsley, and add to a medium bowl. Add the garlic, preserved lemon, chopped dates, sesame seeds, lemon juice and 2 Tbs. olive oil. Season liberally with salt.
Dot the gremolata on top of the arranged tomato slices. Drizzle with remaining oil. Let sit for 10 to 15 minutes before serving.