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Tangy Tomatillo Salad

I know what you’re thinking. If I see another salsa verde recipe suggestion for my tomatillos, while delicious, I’m going to scream. You yearn for direction, and here is a fantastic alternative.


1 c loosely packed, drained oil-packed sun-dried tomatoes
1 1/2 lbs tomatillos—husked, rinsed and cut into 1/2 in wedges
1 large jalapeño, seeded and finely chopped
2 tsp finely chopped peeled fresh ginger
2 tsp chopped garlic
3 tbs EVOO
3 tbs fresh lemon juice
Salt and pepper
1/3 c chopped cilantro


  1. Pat the sun-dried tomatoes with paper towels and coarsely chop them.
  2. Transfer to a large bowl and add the tomatillos, jalapeño, ginger, garlic, olive oil and lemon juice and toss gently.
  3. Season with salt and pepper and let stand for 15 minutes or for up to 4 hours.
  4. Just before serving, add the cilantro.