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
Scale
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.
