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Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing

Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing

Tomato salad get an almost meaty savoriness, with fried nuts and spice inspired by salsa macha.

By Laura RussellJune 22, 2023

Sponsored by Whole Foods Market
  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

To create this toothsome tomato salad, we took inspiration from Mexican salsa macha, which is made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed. We skipped the blender and deconstructed the salsa, adding the ingredients directly to the salad—the fried peanuts and sesame seeds add texture that contrast beautifully against meaty tomatoes. Salting the tomatoes and letting them stand deepens their flavor and softens them slightly for extra succulence and juiciness. For an especially colorful salad, use heirloom tomatoes of different hues.

Ingredients
  • 2

    tablespoons neutral oil

  • ¼

    cup roasted peanuts

  • 2

    tablespoons sesame seeds OR 1 medium garlic clove, thinly sliced OR both

  • 1

    chipotle chili in adobo sauce, minced, plus 1 teaspoon adobo sauce

  • 3

    tablespoons cider vinegar

  • Kosher salt and ground black pepper

  • 2

    pounds ripe tomatoes, cored and cut into ½-inch wedges (see headnote)

  • 1 ½

    cups lightly packed fresh cilantro OR basil OR flat-leaf parsley OR a combination, torn if large

  • Optional garnish: Flaky salt OR crumbled cotija cheese OR both

Step 1

In a small saucepan over medium, combine the oil and peanuts. Cook, stirring occasionally, until fragrant and browned, 4 to 6 minutes. Using a slotted spoon, transfer the peanuts to a paper towel-lined plate.

Step 2

To the same saucepan over medium, add the sesame seeds. Cook, stirring, until lightly golden, about 2 minutes. Remove from the heat, then stir in the chipotle and adobo sauce, vinegar and ¼ teaspoon each salt and pepper. Cool to room temperature. Meanwhile, in a serving bowl, toss the tomatoes with ½ teaspoon salt; let stand for about 10 minutes. Chop the peanuts.

Step 3

Spoon the chipotle-sesame mixture over the tomatoes. Add the cilantro and peanuts, then stir gently. Taste and season with salt and pepper.

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