With the summer heat still lingering around California, my meals revolve heavily around fresh produce and components (usually vegetables, fruit, and beans). This tomato salad started as a topping for a bean/rice bowl, but I added and changed a bit to make it stand on its own.

The oil draws from chhonk (a spice blooming technique most notably found in many regional Indian cuisines-links to articles in the notes of the recipe). Add to that a bit of tang from pickled jalapenos and crunch from roasted pistachios- it’s a delightful summer salad.

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