This plantain salad is super easy to throw together in a hurry and very healthy. I love green plantains because of how starchy they are. They are a good substitute if you are tired of potatoes. Peeling them is fun because it’s closer to shucking corn than peeling a banana. You make a cut into the skin along the side and then riiiip it down. It’s satisfying to do. When baking the plantains I prefer to bake them without the skins because they end up chewier. To get the seasoning to stick while baking add a bit of lime juice to the surface of the plantain.
For the tomatoes you really want to salt the crap out of them. Add a ton of salt. A coarse salt is preferable here because it will stick to the tomatoes the best. Salt will really concentrate the flavor of the tomatoes, a fantastic trick that I picked up from Kenji Lopez. Salted tomatoes are amazing on anything, by the way. I use them on tacos instead of pico and on sandwiches and wraps. They are so good! The salt also draws out water. I don’t drain the tomatoes before tossing with the plantains because the water helps to season and soften the plantain.
The best part about this plantain salad is how versatile it is. You can use it as a quick, last minute side but you can also make it into a meal by either serving it over greens or mixed with beans. Either way it’s delicious.