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+ servings

Summer Salad with Tomatillo Salsa Verde


  • Tomatillo Salsa Verde
  • 1 lb. tomatillos, husked, rinsed and quartered
  • 1 small onion, coarsely chopped
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 serrano chile seeds removed if desired, coarsely chopped
  • 1 ¼ cup fresh cilantro, chopped fine
  • 1 ½ tsp fresh oregano chopped fine
  • juice of half a lime
  • medium pinch fine-grain sea salt

  • Spicy Breadcrumbs
  • 5 - 6 slices bread, cubed (gluten-free if you’re avoiding gluten)
  • 1 - 2 Tbsp olive oil
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper

    (more or less, depending on your tolerance for heat)
  • Salad
  • 4 ears of corn
  • 6 oz heirloom tomatoes, sliced
  • 4 radishes, shaved
  • 1 small bunch of chives, chopped
  • 4 oz goat cheese (or farmer cheese)
  • sea salt + freshly ground pepper, to taste


  • Tomatillo Salsa Verde
  • Preheat the oven to 350° F
  • In a medium-size bowl, add the garlic, tomatillos, and onion. Drizzle with olive oil and toss until combined.
  • On a parchment-lined sheet pan, add the prepared tomatillos and onion. Roast for 25-30 minutes, or until tomatillos have softened. Set aside to cool.
  • Once roasted vegetables have cooled a bit, add them to a food processor (or blender), along with the lime juice, chopped chile, oregano, and salt.
  • Blend until smooth & well-combined, adding a bit of water as needed to thin it out.
  • Set aside

  • Spicy Breadcrumbs
  • In a medium-sized bowl, toss the bread cubes with olive oil, smoked paprika, cayenne, salt & pepper (to taste).
  • Toast in the oven for 25-30 minutes or until golden brown and extra toasty (not at all soft)

  • Salad
  • While bread is toasting, add the husked corn to a large pot.
  • Bring to a boil, and cook for 2-3 minutes, or until it's yellow and tender. Remove with tongs and add to a colander. Rinse with cold water and set aside to cool.
  • Once the corn has cooled, slice kernels off the cob and add to a platter or serving bowl.
  • Add sliced heirloom tomatoes, radish, chives and a few hunks of goat cheese. Season to taste.
  • Grab a handful of toasted bread cubes & crumble them in your hands over the dish (and leave some cubed, for texture).
  • Top with tomatillo salsa verde and serve