Let me acquaint you to what I think is the most yummy tomato salad. Fresh, dessert, peaches-and-cream, crunchy and full of flavorsome herbs.
As you’d expect, it’s very easy to put together – it’s basically chopping a few veggies and flinging them in the dressing.
This is perfect to fix in summer when tomatoes are at their best.
A couple of notes about this recipe.
I exploited violet basil because I was lucky enough to find some at the farmers groceries. But you can use regular basil, it will savor the same. I use yellowish cherry-reds tomatoes because, similarly, I composed them at the farmers business. You can use regular cherry-red cherry-red tomatoes if yellow are not in season.
Summer tomato salad with avocado and pecans Provide 2 as a light-colored prime or 4 as a back
3 handful of cherry-red tomatoes, blood-red or yellowed … or both !, halved or quartered 1 small-scale few parsley, finely chopped, 6 green olives+ 1 TBSP of their marinade 1 few basil, roughly chopped if the buds are large-scale 2 small-scale fews of chopped vegan cheddar 1/2 avocado( 1/4 cubed to be done in order to the salad and 1/4 sliced to go on top) 1 handful toasted pecans leaves of 2 sprigs fresh thyme 2 TBSP olive oil 1 T pomegranate molasses freshly cracked black pepper, to taste
Add the 1/4 cubed avocado, olive oil, pomegranate molasses and spice to a medium huge bowl. Include the tomatoes, parsley, basil, olives and marinade, vegan cheddar and thyme to the bowl and toss to coat well. Scoop the salad on a suffice dish and top with pecans and the rest of the avocado.