Quick Heirloom Tomato Salad | Vegetarian, Vegan Option

Just a quick and delicious salad I can’t stop eating these days, with all the delicious local heirloom and organic tomatoes available from organic farms, and even from my own garden! MMmmm… yum!

I ate this entire platter by myself this weekend, because weirdly enough my husband doesn’t like raw tomatoes. Crazy, I know… but more for me! haha

Enjoy this salad when tomatoes are in-season, fresh, local, and sweet. Not to be made with bland commercial tomatoes, it would be pretty yucky!

Enjoy!

ECP xo

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Quick Heirloom Tomato Salad | Vegetarian, Vegan Option

Course: Salad

Cuisine: European

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 servings

When local produce are in season, simple recipes are best, like this quick heirloom tomato salad. Delicious, fresh and a great side dish!

Ingredients

• 4 heirloom/organic tomatoes ideally in different colours, washed, sliced
• 1/3 cup organic cherry tomatoes in different shape and colours washed, cut in half
• 2 Tbsp fresh basil leaves
• 1 Tbsp fresh thyme
• 1 Tbsp fresh oregano
• 4 Tbsp creamy goat cheese or cashew cheese for vegan option
• 2 Tbsp hemp seeds (optional)
• 1/2 tsp sea salt
• 1/8 tsp black pepper a pinch, to taste
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 2 tsp maple syrup

Instructions

1. Mix the olive oil, balsamic vinegar, and maple syrup together in a small bowl. Put aside.
2. Simply put all the tomato slices and cherry tomatoes on a platter, sprinkle a pinch of sea salt, pepper, a few pinches of hemp seeds (if using). Add fresh herbs (if using)
3. Drizzle with the dressing.
4. Add 4 Tbsp of creamy goat cheese.
5. Serve immediately.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 258kcal | Fat: 17g | Saturated fat: 3g | Cholesterol: 6mg | Sodium: 364mg | Potassium: 873mg | Carbohydrates: 19g | Fiber: 5g | Sugar: 12g | Protein: 8g | Vitamin A: 3190% | Vitamin C: 50.7% | Calcium: 95% | Iron: 3.2%