Late Summer Vegetable Salad with Tomatillo Dressing

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Serves 2-3.

For the dressing:

1/2 lb tomatillos
1 jalapeño, seeded
2 Tbsp fresh lime juice (about 1/2 lime)
20 cilantro sprigs
1/2 small red onion, roughly chopped
1 garlic clove, peeled
2 Tbsp olive oil

For the salad:

2 ears of corn
2 big handfuls of green beans, trimmed
1 tomato
Handful of chives
Salt and pepper
Feta cheese


1. Pre-heat the grill and put your tomatillos in a roasting tray. Put the tray under the grill and cook until the tomatillos are charred, then flip them over and let them char on the other side.

2. Combine the tomatillos and any juices in the pan with all of the other dressing ingredients and blend until smooth. Taste and add salt as needed.

3. Steam the corn and green beans for 5 minutes then rinse them under cold water.

4. Halve the green beans and slice the corn kernels off of the cob.

5. Combine the beans and corn in a bowl with the tomato, chives and a couple spoonfuls of the dressing. Season with salt and pepper.

6. Serve in a bowl, drizzled with a little more dressing and garnished with crumbled feta cheese.