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Tomato Salad With Crème Fraîche and Olive Granola
Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.
👥 6 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 375°. Toss ½ cup salt-cured black olives, pitted, coarsely chopped, ¼ cup raw sunflower seeds, 2 Tbsp. sesame seeds, 1½ tsp. fennel seeds, and pinch of crushed red pepper flakes with 1 Tbsp. pure maple syrup, ½ tsp. soy sauce, and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet. Arrange in an even layer and bake until golden brown, 14–⏱️ 16 minutes. Let granola cool.
. sesame seeds2 Tbsp½ tsp. fennel seeds1Pinch of crushed red pepper flakes. pure maple syrup1 Tbsp. extra-virgin olive oil, plus more for drizzling2 Tbsp
2
Arrange 2 lb. heirloom tomatoes, sliced into ½"-thick rounds, on a large plate or baking sheet; drizzle with oil and season with kosher salt. Gently turn to coat well.
. heirloom tomatoes, sliced into ½"-thick rounds2 lbKosher salt
3
Stir one 8-oz. container crème fraîche and 2 tsp. fresh 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.
8-oz. container crème fraîche1. fresh lemon juice2 tspKosher saltDill sprigs (for serving)Flaky sea salt
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