If you’re craving a dish that’s bursting with vibrant, fresh flavors and is incredibly simple to pull together, this Easy Tomato Salad with Tarragon Pesto Recipe will quickly become your go-to. Imagine juicy heirloom tomatoes marinated just right, paired with a luscious tarragon pesto made silky by olive oil and pecorino, all topped with toasty pine nuts for that perfect crunch. It’s a beautiful balance of bright, herbaceous, creamy, and nutty that makes this salad a celebration of summer’s best produce. Whether as a light lunch or a stunning side, getting this recipe on your table will surely put a big smile on your face and spark some serious food joy.
Ingredients You’ll Need
The magic of this Easy Tomato Salad with Tarragon Pesto Recipe lies in its simplicity, with each ingredient thoughtfully contributing to taste, texture, and color. Freshness is key here, so choosing ripe heirloom tomatoes and fragrant herbs will make all the difference!
- 1 pound mix heirloom tomatoes: Use a variety of colors and sizes for a visually stunning and flavorful base.
- 1/4 cup & 2 tablespoons olive oil: Extra virgin olive oil adds richness and helps meld the flavors beautifully.
- 2 teaspoons salt, divided: Essential for seasoning and drawing out the tomatoes’ natural juices during marination.
- 1/2 teaspoon pepper: Adds just the right hint of spice to balance the salad.
- 3/4 cup fresh tarragon: This herb gives the pesto its distinctive anise-like flavor that brightens the dish.
- 1/4 cup fresh basil: A classic complement to tomatoes, basil brings sweetness and depth.
- 1/2 cup shredded pecorino: Adds a salty, nutty note that takes the pesto to the next level.
- 1/4 cup pine nuts: Toasted to add a crunchy texture and subtle buttery flavor as the perfect finishing touch.
How to Make Easy Tomato Salad with Tarragon Pesto Recipe
Step 1: Marinate the Tomatoes
Start by slicing the heirloom tomatoes and placing them in a large bowl. Drizzle 1/4 cup of olive oil over them, along with 1 teaspoon of salt and the pepper. Gently toss everything together to coat the tomatoes evenly. Let this mixture rest for at least 30 minutes so the tomatoes can release their juices and soak up the olive oil and seasoning. This simple marination step intensifies their natural sweetness and ensures every bite is juicy and flavorful.
Step 2: Prepare the Tarragon Pesto
While the tomatoes are working their magic, it’s time to make the pesto. Add the fresh tarragon, basil, shredded pecorino, and the remaining 2 tablespoons of olive oil to a food processor. Blitz the ingredients just until they’re coarsely chopped and well combined—no need for a super-smooth pesto here. The pesto should have some texture to enhance the salad’s rustic charm, with those fresh herb flavors shining through.
Step 3: Toast the Pine Nuts
Grab a small skillet and toast the pine nuts over medium heat for about 3 to 4 minutes, stirring frequently. You’ll know they’re ready when they turn a lovely light brown and release that irresistible nutty aroma. Toasting the pine nuts adds a wonderful depth to the salad and provides a contrast in texture that makes every mouthful exciting.
Step 4: Combine and Serve
Now comes the best part: assembly. Spread the marinated tomatoes out on a large platter, dollop or drizzle the tarragon pesto over them, and sprinkle toasted pine nuts on top. The colors will pop and the aromas will delight. This dish is ready to enjoy immediately, showcasing a celebration of fresh, vibrant ingredients melded together in perfect harmony.
How to Serve Easy Tomato Salad with Tarragon Pesto Recipe
Garnishes
For an elegant touch, consider adding a few extra sprigs of fresh tarragon or basil on top, which preview the flavors inside. A light dusting of freshly cracked black pepper or an extra sprinkle of pecorino also elevates the presentation and taste. Thin slices of red onion or a drizzle of balsamic glaze can bring nice contrast if you’re feeling adventurous.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, making it a perfect centerpiece for a light summer meal. It’s also fantastic alongside crusty artisan bread for a casual lunch or served with a cold glass of crisp white wine for an elegant dinner. The bright, herbal notes complement Mediterranean-inspired dishes effortlessly.
Creative Ways to Present
Try layering the salad in clear glass bowls or mason jars to show off the vibrant tomatoes and green pesto to great effect. You can also serve this on toasted baguette slices for an easy appetizer or style it alongside fresh mozzarella slices for a festive Caprese twist with a flavorful upgrade. There’s plenty of room to get creative and impress friends and family.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the tomatoes will continue to soften and release juice, so it’s best enjoyed fresh. Before serving again, give it a gentle stir and add a quick drizzle of olive oil if it looks dry.
Freezing
This salad is best enjoyed fresh and does not freeze well. The texture of the tomatoes and the fresh herbs will degrade if frozen, resulting in a less vibrant and watery dish after thawing.
Reheating
Because this is a fresh salad, it’s intended to be eaten cold or at room temperature. Reheating isn’t recommended as it will compromise the bright flavors and textures that make the Easy Tomato Salad with Tarragon Pesto Recipe so special.
FAQs
Can I substitute tarragon with another herb?
Absolutely! While tarragon provides a unique anise-like flavor, you can try using fresh dill or fennel fronds for a similarly bright and herbaceous note if you’re out of tarragon.
What’s the best type of tomatoes to use?
Heirloom tomatoes are ideal because they offer a range of flavors, colors, and textures that make the salad look beautiful and taste amazing. If you can’t find heirlooms, ripe vine tomatoes or cherry tomatoes work well too.
Can I make the pesto without cheese for a vegan option?
Yes! Simply omit the pecorino and increase the amount of pine nuts slightly or add nutritional yeast for a cheesy flavor alternative that still keeps the pesto creamy and flavorful.
Is this salad suitable for meal prep?
It’s best assembled shortly before serving to keep the tomatoes fresh and the pesto vibrant. However, you can prepare the pesto and toast the pine nuts in advance to save time.
Can I add other ingredients to the salad?
Definitely! Sliced cucumbers, radishes, or even olives can add exciting layers of texture and taste that complement the existing flavors beautifully.
Final Thoughts
Every time I make this Easy Tomato Salad with Tarragon Pesto Recipe, I’m reminded just how simple ingredients can come together to create something truly memorable. It’s a dish that feels special yet effortless, perfect for sharing with friends or enjoying on a sunny afternoon. Give it a try, and I promise you’ll fall in love with its fresh, bright, and satisfying flavors.
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Easy Tomato Salad with Tarragon Pesto Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Tomato Salad with Tarragon Pesto is a fresh and flavorful dish perfect for a light lunch or a vibrant side. Sweet heirloom tomatoes are marinated in olive oil and seasoning, then topped with a fragrant pesto made from tarragon, basil, pecorino cheese, and toasted pine nuts. The result is a colorful, aromatic salad bursting with Mediterranean flavors and delightful textures.
Ingredients
Tomatoes and Dressing
- 1 pound mixed heirloom tomatoes, sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Tarragon Pesto
- 3/4 cup fresh tarragon leaves
- 1/4 cup fresh basil leaves
- 1/2 cup shredded pecorino cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Toppings
- 1/4 cup pine nuts
Instructions
- Marinate Tomatoes: In a large bowl, combine the sliced heirloom tomatoes with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir gently to coat the tomatoes evenly. Let them marinate for at least 30 minutes to allow the flavors to meld and the tomatoes to become tender.
- Prepare Tarragon Pesto: In a food processor, add the fresh tarragon, basil, shredded pecorino cheese, 2 tablespoons olive oil, and 1/2 teaspoon salt. Blitz the ingredients together until they are coarsely chopped and form a rough pesto. Stop and scrape down the sides as needed to ensure even blending.
- Toast Pine Nuts: Heat a small skillet over medium heat. Add the pine nuts and toast them for 3 to 4 minutes, stirring frequently, until they turn lightly browned and fragrant. Remove from heat and set aside to cool.
- Assemble Salad: On a large platter, arrange the marinated tomatoes. Spoon the tarragon pesto evenly over the tomatoes. Sprinkle the toasted pine nuts on top for a crunchy texture and nutty flavor. Serve immediately or chilled.
Notes
- Use a variety of heirloom tomatoes for a colorful presentation and diverse flavor profile.
- Adjust the salt and pepper to your preference, especially if using pecorino cheese which is naturally salty.
- For a vegan version, substitute the pecorino cheese with nutritional yeast or a vegan cheese alternative.
- Toast pine nuts carefully as they can burn quickly; keep an eye on them and stir frequently.
- This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
