Meatless Monday: Chimichurri Tomato Salad

Chimichurri is not just steak sauce. Give it a try on your favorite vegetables for a flavorful pop of color.

Savor the flavor of summer with Chimichurri. This uncooked Argentinian herb sauce is often served with grilled beef as a bright contrast to the umami-rich protein, but its versatility extends far beyond steak sauce. Try using chimichurri as a savory, herbaceous dressing on ripe tomatoes or toss a few tablespoons with roasted or mashed potatoes for a tasty pop of color.

1 teaspoon minced garlic
2 tablespoons lemon juice
2 teaspoons red wine vinegar
2 scallions, cut into 1-inch segments
½ cup roughly chopped parsley
¼ cup roughly chopped cilantro
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Pinch cayenne pepper
¼ cup olive oil

Place the garlic in a small bowl pour in the lemon juice and red wine vinegar to remove some of the garlic’s pungent raw taste.

Add the roughly chopped scallions into a small food processor or blender along with the parsley, cilantro, dried oregano, salt, black pepper, and cayenne. Pulse the machine until the mixture is combined then open the top, scrape down the sides, and pour in the garlic mixture.

With the food processor or blender running, drizzle in the olive oil until all components come together but are not quite a puree. If large bits splatter on the sides, scrape them down and pulse the machine a few more times.

Serve at room temperature.

Chimichurri Tomato Salad
2 to 3 heirloom tomatoes, cut into ¼-inch-thick slices
1 pint heirloom grape tomatoes, cut in half
1 celery stalk, trimmed and sliced very thin

Place 3 to 4 tablespoons of chimichurri in a medium bowl. Swipe all tomato slices through the condiment until barely coated and arrange them on a platter. Toss the halved grape tomatoes and celery slices with the remaining chimichurri and sprinkle them over the tomatoes.