
Here’s a recipe inspired by the classic tomato caprese salad – with a twist – using dukkah (pronounced doo-kah), It’s a versatile centuries-old spice blend with Middle Eastern origins that you can use to crust proteins like fish or chicken, stir into soup, or top a salad – like we do here.
Ingredients
- Dukkah:
- 1/3 cup combined unsalted shelled pistachios, unsalted raw hazelnuts and almonds
- 2 Tbsp hulled sesame seeds, lightly toasted
- 1 ½ tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- Pinch cayenne pepper
- 1 tsp kosher salt
- Salad:
- 1 ½ pounds heirloom tomatoes, sliced into rounds ¼ inch thick
- 1 pound fresh mozzarella, sliced
- 2 Tbsp fresh mint, hand-torn into small pieces
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- Salt/pepper to taste
- 6 Tbsp dukkah, or more to taste
Directions
- Make Dukkah: Heat a medium skillet over medium-low heat. Add nuts and toast about 2-3 minutes, stirring continuously, until lightly browned. Transfer to a food processor.
- In same skillet, toast cumin, fennel and coriander seeds for about 1 minute until they release their scent. Remove seeds from skillet and allow to cool a few minutes. Add to food processor.
- Add sesame seeds, salt and cayenne to food processor. Grind until spices look like coarse sand, some nut chunks can be as big as 1/8 – ¼ inch.
- Make sure dukkah is fully cooled. Store in airtight container in a dry place for up to 3 weeks.
- Note: You can also use a mortar and pestle to make dukkah.
- Make salad: In a small bowl, combine garlic, shallot, lemon juice and several pinches salt. Add olive oil in a steady stream while whisking to combine. Set aside.
- Arrange tomato and mozzarella slices slightly overlapping on a large serving plate or four smaller individual plates. Drizzle with dressing. Sprinkle on dukkah and fresh mint.