How To Make Mediterranean Tomato Salad - Best Recipe | Charleston Magazine

Ingredients

• 1 lb. medium yellow tomatoes, cut into small wedges
• 1 lb. large red heirloom tomatoes, halved and thickly sliced
• 1 lb. mixed color cherry or pearl tomatoes, halved
• Flaky sea salt, such as Bulls Bay, Maldon, or fleur de sel
• Freshly ground black pepper
• 2 small unripe green tomatoes (about 8 oz.)
• Kosher salt
• Sugar
• 1 cup full-fat Greek yogurt
• 1/2 cup tahini
• 2 Tbs. chopped cilantro
• 3 Tbs. chopped mint leaves
• 3 Tbs. chopped flat-leaf parsley
• 2 Tbs. chopped fresh dill
• 2 Tbs. chopped Thai basil (available at farmers markets or H&L Market)
• 2 Tbs. fresh lemon juice
• 1/2-1 cup buttermilk
• 1 (12 oz.) can of garbanzo beans, drained, rinsed, and dried on paper towels
• 1 Tbs. vegetable oil
• 1 Tbs. za’atar
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 tsp. mustard powder, such as Coleman’s
• 1/2 cup red wine vinegar
• 1½ cups extra-virgin olive oil
• 2 medium cucumbers (8-10 oz. total), peeled, seeded, halved lengthwise, and sliced about 1/4-inch thick
• 1 small red onion (about 4 oz.), halved and cut into very thin slivers
• 1/2 cup torn mint leaves
• 1/2 cup torn fresh dill leaves
• 1/2 cup torn flat-leaf parsley leaves
• Dill flowers, if available at farmers market, for garnish