Tres Estrellas Tomato Salad with Herbs, Citrus, and Crunch.
Heirloom tomatoes from our farm, Tres Estrellas, are the not-so-secret ingredient in this salad. Full of summer flavor, they’re paired with bright citrus, fresh herbs, and toasted pepitas for a little crunch—perfect on its own or served with sardines and jalapeños.
Serves 4
Ingredients
- 1½ lb ripe tomatoes, mixed sizes if possible
- 1 small orange or 2 mandarins
- 2 tbsp fresh lime juice
- 3 tbsp extra-virgin olive oil
- ½ tsp sea salt, plus more to taste
- Freshly ground black pepper
- ¼ cup torn basil leaves
- ¼ cup cilantro leaves
- 2 tbsp mint leaves, torn if large
- ¼ cup toasted pepitas
- 2 tbsp finely sliced scallions
- Optional: 1 small serrano or jalapeño, very thinly sliced
- Optional: ¼ cup crumbled queso fresco or feta
Method
Cut the tomatoes into a mix of wedges, halves, and thick slices so the salad has some visual texture. Place them on a platter and season lightly with salt.
Zest about half the orange directly over the tomatoes. Peel the orange, cut the flesh into small pieces or thin rounds, and tuck it among the tomatoes.
Whisk the lime juice, olive oil, a pinch of salt, and black pepper together. Spoon it over the tomatoes and citrus.
Scatter the basil, cilantro, mint, scallions, and chile over the top. Finish with the toasted pepitas just before serving so they stay crisp.
Taste and add another pinch of salt or squeeze of lime if needed. If using cheese, add it at the very end.
