Grilled Green Tomato Salad with Buttermilk Vinaigrette and Pepitas by Adrienne Cheatham

"History suggests that cooking green tomatoes was passed on to the Black people of the South by Indigenous Americans from Mexico, of which there was a large population in Mississippi."

This is one of two featured recipes by this week’s guest, Adrienne Cheatham, from her first cookbook Sunday Best. Paid subscribers can also access her recipe for Sweet Potato Gnocchi with Bacon-Miso Sauce.

Excerpted with permission from Sunday Best by Adrienne Cheatham with Sarah Zorn. Hear our conversation with Adrienne here.

Serves 4 to 6

History suggests that cooking green tomatoes was passed on to the Black people of the South by Indigenous Americans from Mexico, of which there was a large population in Mississippi.

Green tomatoes share similarities with tomatillos, which are also native to Mexico and commonly used to make sauces and stews. This dish is a great way of demonstrating that not all Southern food needs to be fried. I dry tomato slices between paper towels before grilling, drizzle them with buttermilk dressing, and sprinkle on toasted pepitas—an ode to Mexico—for crunch.

INGREDIENTS

• Vegetable oil, for greasing

• 4 large green tomatoes, cored and sliced crosswise into ½-inch-thick rounds

• ¼ cup extra-virgin olive oil