Tomatillos are a fun little fruit that is often used in Mexican cooking. They grow on a bush somewhat similar to a tomato, but they’re not really that similar. They are covered with a little husk and are ready to pick when the green husk begins to warm to a yellowish hue. The husk peels off very easily, leaving a slightly sticky, smooth green pingpong ball sized fruit. They taste a wee bit sweet and a wee bit citrusy and are somewhat crisp.
All that said, if you don’t have any tomatillos, feel free to use all tomatoes in this salad, or add some peppers or olives.
Tomatillo Salad
2 pounds heirloom vine-ripened tomatoes, cut in chunks
2-3 tomatillos, hucked and chunked
1/2 cup feta cheese
In small bowl, whisk together:
1 teaspoon sea salt
1.5 tablespoons balsamic vinegar
1/2 teaspoon honey
1/4 cup extra virgin olive oil
10-12 chopped fresh basil leaves
Pour dressing over tomatoes and cheese, toss, and enjoy!
