Tomatillos Do Double Duty in This Simple Salad

Despite its name, which translates to “little tomato” in Spanish, a tomatillo is not actually a green or underripe tomato. In fact, tomatillos are most closely related to Cape gooseberries (small, tart husked fruits also known as golden berries or ground cherries). 

Tomatillos are fairly firm, acidic, and citrusy. They have been cultivated by Native people in modern-day Mexico and Central America for millennia and are popular in Mexican and Southwestern cuisine today. 

Tomatillos are often cooked—boiled, roasted, broiled, or pickled—before being incorporated into sauces or salsas. The cooking softens their texture and flavor and can enhance their sweetness. But we love the firm texture and tangy, floral taste of the raw fruit just as much, so we opted to showcase these verdant gems raw in a salad. 

To make it, husk and rinse the tomatillos (they have a sticky residue on their skin). Then, slice them thin to reveal stunning, translucent cross sections reminiscent of stained glass. Next, macerate the slices briefly in salt and sugar to help draw out juices, soften the skins slightly, and season the flesh. Then, toss the seasoned tomatillos with a tender Bibb lettuce. 

To further showcase the fruit, top the salad with a creamy ranch-style tomatillo dressing inspired by a popular condiment at Cafe Rio (a Mexican grill chain based in Salt Lake City with locations throughout the western United States). 

Our version calls for mayonnaise, jalapeño, granulated garlic, cilantro, chives, and dill to yield classic ranch flavors. Blend in raw tomatillos to add natural acidity (in lieu of buttermilk or vinegar) and also amplify the tomatillo flavor throughout. A garnish of pepitas adds crunch and nutty flavor.