Heirloom Tomato & Cucumber Salad with Bright Kumquat Dressing

The key to this easy salad is the citrusy dressing. Kumquats, those small citrus fruits with sweet skin and a tart inside, add a fresh, complex flavor that turns simple salads into something lively and surprising. These beauties are fresh from our farm.

When mixed with Meyer lemon, ginger, garlic, cilantro, and sunflower seeds, the kumquats make a dressing that is both fresh and satisfying. Drizzled over ripe heirloom tomatoes and crunchy Persian cucumber, it shows that great dishes often use the simplest ingredients. Enjoy this recipe from Executive Chef Segundo and his culinary team.

Salad

• 2 medium heirloom tomatoes, thinly sliced
• 1 Persian cucumber, thinly sliced
• Jalapeño, to taste (about 1–2 Tbsp thinly sliced)

Kumquat Dressing

This bright, citrusy, and slightly spicy kumquat dressing makes the whole salad stand out.

• 3 kumquats, halved and finely chopped
• Juice and zest of 1 Meyer lemon
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 2 Tbsp cilantro, finely chopped
• 4 Tbsp sunflower seeds
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

Method

1. Thinly slice the tomatoes, cucumber, and jalapeño and arrange on a serving plate.
2. In a small bowl, whisk together the kumquats, lemon juice and zest, garlic, ginger, cilantro, sunflower seeds, olive oil, salt, and pepper.
3. Spoon the dressing over the vegetables just before serving.

This works beautifully as a stand-alone salad, or tucked into a sandwich or pita pocket. Also, this Kumqaut Sauce works great on fish, vanilla ice cream, or as a glaze on almost any dish.