Recently I’ve had so much fun sharing a behind-the-scenes look into my kitchen and the recipes we’re cooking up in the Rye kitchen via Snapchat (username WAITINGONMARTHA). And per your requests, I’m bringing you my recent recipe for my Vegan Pesto Heirloom Tomato Salad.
One of my favorite parts of summertime cooking is utilizing the fresh and seasonal ingredients that make each dish a hit. As you’ll remember, we recently nommed on an Heirloom Tomato Spaghetti Squash Lasagna a few weeks ago that was just beyond.
And the combination of this dish’s heirloom tomatoes, cucumbers, red onions, avocados, basil, cilantro, chives and vegan pesto sauce are vibrant and delicious. The crisp crunch of the tomatoes matched with the creaminess of the avocado and the mix of flavors from the fresh herbs creates the perfect bite. And how can I forget the sauce…it’s quite possibly the best ever vegan pesto sauce. So. Stinking. Good! Truly, MKR
- 2 pints heirloom or cherry tomatoes halved or quartered based on size
- 1 avocado diced
- 1 cucumber chopped
- 1 small red onion diced
- 1/2 jalepeno diced
- basil, cilantro, and chives chopped
- 1/4 cup Vegenaise pesto sauce
- salt & pepper to taste
- In a large bowl mix tomatoes, cucumber, onion, jalepeno, herbs, pesto, salt and pepper. Let marinate 20-30 minutes. Top with diced avocado and serve.
- This salad can be served chilled or room temperature, I prefer it room temperature.
Oh this looks so delish!! Another totally inspiring recipe that I can’t wait to try 🙂