Heirloom Tomato Salad with Pesto Vinaigrette

One of my favorite parts of the grocery store is the produce area. I love to wander and see what fruits or veggies “speak” to me. I like to pick up different things depending on the season, my mood, what flavors I have in the back of my mind, and whatever draws me to it. Today it was heirloom tomatoes and Easter egg radishes. I picked up a few other things but they’re not used in this recipe. If you’re curious what they are, I got some sunchokes (no idea yet what I’m going to do with those) and some beautiful cherry peppers which I may roast and stuff.


The temperature has been in the 60s for the past few days and the warmer temperatures and time of year has me craving lighter foods with tons of flavor. I saw those heirloom tomatoes and I knew that I wanted to create some sort of salad. It turned out bright and refreshing with a rainbow of colors and flavors.


Heirloom Tomato Salad with Pesto Vinaigrette

Prep & Assembly Time: 15 mins

The bright colors and flavors of this spring/summer salad are lovely for a light lunch or as an accompaniment to dinner.

Number of Servings: 4


2 heirloom tomatoes, chopped into large chunks

5 Easter egg radishes, thinly sliced (you could use regular radishes too)

1 cucumber, thinly sliced

1/2 red onion, thinly sliced

2 tbsp capers

pinch of sea salt

Pesto Dressing:

3 tbsp of fresh parsley, finely chopped

3 cloves garlic, finely chopped

2 tbsp pine nuts, finely chopped

1 tbsp vegan parmesan (you can use store bought or make your own)

Juice of 1 lemon

1 tsp apple cider vinegar

2 tbsp of olive oil

1/4 tsp sea salt

1/8 tsp pepper

Grab a large bowl that you will put your salad in and a small one to make the dressing. Once you’ve chopped and sliced all your veggies place them in the bowl and toss with a pinch of sea salt.

For the dressing finely chop all your ingredients; parsley, garlic and pine nuts. Add to a small bowl along with the vegan parmesan, lemon juice, apple cider vinegar, olive oil, salt and pepper. Stir to thoroughly combine.

Pour over salad and toss and you’re salad is ready to go.


*For vegan parmesan recipe if you click here and scroll to the bottom of that page you’ll find it.

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