Tomato and Sumac Shallot Salad

Summertime always makes me think of two particular things: fresh produce, and uncomfortably high temperatures. As such, in the summer, I always find myself gravitating towards low-heat, high-produce recipes. Ideally, I can find a way to make a whole meal with no heat, but that requires a level of creativity that I honestly just lack. Enter, however, this salad! Very very minimal heat is necessary (you could get away with no heat), and it definitely embodies the idea of a fresh, summer salad.

I wouldn't necessarily call this one "quick," however, it takes very little effort. Get it started at the beginning of whatever you're making for the main dish, or just set it aside for a little bit if you're planning on bringing it to some kind of fun, food-based gathering. This is one of my favorite salads out there - and I'm really not a fan of salads!

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Ingredients

• 1 large shallot (or multiple small)

• salt

• 1.5 T sumac

• 2 t white wine vinegar

• 1.5 - 2lbs mixed tomatoes (I really like heirloom varieties mixed with some cherry or grape tomatoes. Just make sure they're fresh and with an edge of sweet)

• About 0.25 c fresh basil, either thinly sliced (if the leaves are large) or small leaves separated

• 2 T olive oil

• 1 - 4 T pinenuts, toasted for a few seconds in a small drizzle of olive oil (optional, but outstanding)

Instructions

1. Start off by slicing the shallot very thinly. Place it in a small bowl with the sumac, 1/8 t of salt, and the white wine vinegar. Massage it all together to really introduce the shallot to the other ingredients - really dig in there like you're trying to merge everything into one super ingredient - then set aside for 30-45 minutes so the shallot can soften. This is why I can't call this recipe "fast," but now you get 30-45 minutes of downtime, so you're welcome.

2. A few minutes before the shallot is done, start slicing up your tomatoes. You want small wedges 1/2 - 1 inch thick. Slicing into wedges here makes the dish not only more visually appealing but minimizes the smooshy tomato guts that may otherwise make it too soggy.

3. In a large bowl, toss the tomatoes with basil, olive oil, salt, and pepper to taste.

4. A couple of options here. For a more visually appealing option, you can lay the tomatoes out on a platter and then top with the sumac shallots followed by the pine nuts, or you can just mix them all together in the bowl. This will largely depend on your plans for the dish, and/or if you expect to have any leftovers.

5. I love this as a side dish to a really hearty sandwich, pasta, or a seasonal tartine.