I’ve been known to over plant tomatoes in my small backyard vegetable garden. I see the tiny plants in the spring, and they all beckon me, with promises of different ripening times, different colors and different flavors. I want them all. I can envision them all in different fabulous dishes.
And sometimes I buy them all.
So it was one year I planted Sweet 100, Sweet Million, Black Cherry Tomato and Orange Sunburst Cherry Tomato plants. By the end of summer, I was cherry tomato-ed out! Well, that’s a tiny lie. I can always eat more cherry toms, and I’ve never met a neighbor who turned them down. So bring them on, the more the merrier!
I had tasted a wonderful Moroccan Tomato and Preserved Lemon Salad at a food blogger potluck for last Mother’s Day, and I remembered how tasty it was. You know when a dish sticks in your memory that long, there is no escaping it. You must make it.
It came from my pal Nancy Eisman at the blog Adventures with Nancy Rose. A committed vegetarian with vegan aspirations, Nancy can be counted on for her fabulous salads, for which she is a legend at Camp Blogaway. I have my eye on her Szechuan Green Beans, and this year I swear I am finally going to conquer gnocchi with her Fresh Pumpkin and Sage Gnocchi.
If you browse her site, no doubt you’ll find something delicious and healthy to make, too.
But the tomatoes, they confront me! She used Roma tomatoes in her salad, but I had a bushel of cherry tomatoes from my Sweet 100, Sweet Million, Black Cherry Tomato and Orange Sunburst Cherry Tomato plants.
Yes, I overplanted. No, I am not sorry!
You must make this.
Recipe: Cherry Tomato and Preserved Lemon Salad
Summary: Sweet from the cherry tomatoes, salty from the preserved lemon, with a kick from the Hatch chiles, this salad is a perfect summer-ender.
- About 20 ounces of cherry tomatoes (64 cherry tomatoes – I counted!)
- 2 Hatch chiles, roasted, skinned, stemmed, seeded and chopped (or sub roasted diced green chiles or pepperoncini)
- 2 tablespoons finely minced preserved lemon rind
- 2 garlic cloves, crushed
- 2 tablespoons extra-virgin olive oil
- Grinding of fresh pepper
- Slice cherry tomatoes in half and add to large bowl. Add chiles, lemon, garlic, oil and a grinding of fresh pepper and stir to combine.
- Taste and adjust seasoning to your liking, adding more pepper if you like, and a pinch of salt only if needed. The preserved lemons are salty so you probably won’t need additional salt.
- Serves 4.
- This is wonderful freshly made, and also good the next day as leftovers. Refrigerate.
Preserved lemons have been cured in salt. You may make your own, very simply, or buy them in a specialty foods store or Middle Eastern market.
Completely inspired by my pal Nancy Eisman from Adventures with Nancy Rose. I made a few tweaks to suit myself. Please do the same when you make it at your house! Tweaking is not only allowed, but appreciated!
Preparation time: 15 minutes
Diet type: Vegetarian, Vegan
Number of servings (yield): 4
Culinary tradition: Middle Eastern
If you like this recipe and want to save it, pin the image below to your Pinterest board.
Want even more tomato recipes? For 90+ more recipes with tomatoes, see our Food Bloggers L.A. Tomato and Zucchini summer roundup!