Description
This heavenly Oil Free Heirloom Tomato Salad with vegan ricotta and pine nuts make for a healthy and elegant summer side dish.
Ingredients
Scale
Base Ingredients:
- 5 to 6 large heirloom tomatoes, cut into thick ½-inch slices *
- 1 to 2 cups cherry tomatoes, halved *
- ¼ medium red onion, thinly sliced
- ¼ cup fresh whole basil leaves
Dressing Ingredients:
- ¼ cup red wine vinegar
- 1 teaspoon lemon juice
- 2 Tablespoons water
- 1 Tablespoon tahini
- 1 Tablespoon nutritional yeast
- 2 teaspoons miso *
- 1 Tablespoon finely chopped fresh parsley
- 1 Tablespoon finely chopped fresh basil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- pinch to ¼ teaspoon sea salt
Optional Ingredients:
- ¼ to 1/3 cup vegan ricotta cheese *
- Sprinkle toasted pine nuts
Toppings:
- Fresh basil leaves
Instructions
- Place all the Dressing Ingredients into a bowl, whisk well until emulsified.
- Pour about 2 Tablespoons of the dressing onto a serving plate, spread it lightly over the plate.
- Arrange some of the sliced heirloom tomatoes onto the plate in a single layer. Drizzle some of the dressing over the tomatoes. Tuck in some fresh basil leaves and some red onions.
- Arrange a second layer of the sliced heirloom tomatoes over the first layer. Tuck in the halved cherry tomatoes, red onion slices, and some basil leaves all over the plate. Drizzle with more dressing.
- If desired, dollop with some ricotta cheese pieces and sprinkle with pine nuts. Drizzle with more dressing and top with more basil leaves.
- Serve immediately and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 3 to 4