10-minute Heirloom Tomato Salad

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

burrata cheese

🥗Healthier: fresh mozzarella

💰Cheaper: ricotta cheese

Fresh mozzarella offers a similar texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but vegetable oil is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a less expensive cheese.

Prepare the red pepper puree by combining 1 cup of castle vron olives, 1.5 cups of roasted red bell peppers, and 1 cup of marinated artichoke hearts in a blender.

Add the zest and juice of 1 lemon to the blender, along with 1 tablespoon of honey and 2 tablespoons of olive oil.

Season with 1 teaspoon of black pepper and blend until smooth, adjusting sweetness with more honey if needed.

Set the puree aside once blended.

Trim the stems and any dried bits off 6 heirloom tomatoes, then cut them into halves and quarters or thirds based on their size.

Spread the red pepper puree on the bottom of a serving platter.

Arrange the tomato pieces on top of the puree, varying the colors for visual appeal.

Sprinkle about 1 tablespoon of pumpkin seeds over the tomatoes.

Add 1-2 cups of arugula and 1-2 cups of sunflower sprouts on top of the tomatoes.

Break chunks of chevre goat cheese and scatter them around the salad.

Finish with a sprinkle of black pepper, a squeeze of lemon juice, and a generous amount of malden flake salt over the salad.

Drizzle extra virgin olive oil over the entire salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens