Appetizers, Soups and Salads
Tomato Salad With Crème Fraîche and Olive Granola
½ cup salt-cured black olives, pitted, coarsely chopped
¼ cup raw sunflower seeds
2 Tbsp. sesame seeds
2 Tbsp. Cumin seeds
1/4 cup Onion, finely chopped
Pinch of crushed red pepper flakes
1 Tbsp. pure maple syrup
½ tsp. soy sauce
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 lb. heirloom tomatoes, sliced into ½”-thick rounds
Kosher salt
8-oz. container crème fraîche
2 tsp. fresh lemon juice
Dill sprigs
Flaky sea salt
Ingredients
Servings: The topping will make at least 12 servings.
3 Tomato slices per person
½ cup salt-cured black olives, pitted, coarsely chopped
¼ cup raw sunflower seeds
2 Tbsp. sesame seeds
2 Tbsp. Cumin seeds
1/4 cup Onion, finely chopped
Pinch of crushed red pepper flakes
1 Tbsp. pure maple syrup
½ tsp. soy sauce
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 lb. heirloom tomatoes, sliced into ½”-thick rounds
Kosher salt
8-oz. container crème fraîche
2 tsp. fresh lemon juice
Dill sprigs
Flaky sea salt
Directions
Preheat oven to 375°.
Toss black olives, sunflower seeds, sesame seeds, cumin seeds, onion and pinch of crushed red pepper flakes with maple syrup, soy sauce and olive oil on a rimmed baking sheet.
Arrange in an even layer and bake until golden brown, 14–16 minutes. Let granola cool.
Arrange heirloom tomatoes on a large plate or baking sheet; drizzle with oil and season with kosher salt. Gently turn to coat well.
Stir crème fraîche and lemon juice in a small bowl to combine; season with kosher salt.
Spread crème fraîche mixture across a platter then top with seasoned tomatoes, leaving any juices on plate behind. Scatter granola and dill sprigs over and sprinkle with flaky sea salt.
