Chad and Alex Kelly, the married duo behind Spread Market & Larder in Nashville, take full advantage of the city’s thriving agriculture scene, often harvesting a bounty of local produce at nearby farmers markets to use in their recipes. This salad’s vibrant, fresh green tomatoes get bathed in a brine with an acidity meter that falls somewhere between that of a dill pickle and that of a bread-and-butter pickle: not too sour, not too sweet. The result is a bright and bold chunky salad that can be enjoyed on its own or used as a base. “You can add beans, protein, put it on toast…,” Alex says, trailing off. The possibilities are endless.
