Summer time means an abundance of tomatoes—brightly colored, juicy, sweet, and absolutely delicious.
A simple tomato salad, from vine-ripened tomatoes, is probably the best nature can offer. In this recipe, we have elevated the simple tomato salad to something even better! Bursting with flavors, such as cinnamon and marjoram, this salad is crunchy and unique. This salad would pair nicely with eggs for breakfast; fish or poultry for lunch; or steak for dinner.
Ingredients
Cashew Cream:
- 1 cup raw cashews, soaked and drained
- ½ cup water
- ¼ teaspoon sea salt
- 1 garlic clove
- 2 teaspoons fresh lemon juice
Salad:
- 2 tablespoons buckwheat groats, toasted
- 1 tablespoon black sesame seeds, toasted
- 3 cups cherry tomatoes, halved
- 1 teaspoon freshly-grated lemon zest
- Basil leaves (for garnish)
Cinnamon Vinaigrette:
- 2 tablespoons apple cider vinegar
- 2 tablespoons champagne vinegar
- 1 shallot, minced
- 1 teaspoon dijon mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 10 grinds black pepper (about ½ teaspoon)
- ¼ cup extra-virgin olive oil
- 1 teaspoon fresh thyme, finely chopped
Preparation
- Begin by soaking the cashews in water for at least 1 hour; overnight would be ideal. Drain cashews and place in a high speed blender along with the rest of the cashew cream ingredients until perfectly blended and smooth, about 1-2 minutes. Place in a container and refrigerate until ready to use.
- To toast the buckwheat and black sesame seeds: in a small saucepan over high heat, toast the buckwheat, stirring frequently, until browned, but not burned, about 3 minutes. Then add black sesame seeds for about 30 seconds. Remove from heat and set aside to cool.
- To prepare the cinnamon vinaigrette: in a large bowl, combine the vinegar and shallots and set aside for 10 minutes. Add the rest of the ingredients, aside from the oil and thyme, and mix. Slowly drizzle in the olive oil, while whisking, until the dressing is emulsified. Add thyme and give the dressing a few final whisks before serving.
- To assemble the salad: add tomatoes to the vinaigrette and toss. On a serving platter, spread the cashew cream. Top with a single layer of tomatoes, then top the salad with the buckwheat and sesame seeds, lemon zest, and garnish with whole basil leaves.
The bright red, fiery color of tomatoes indicates a high amount of carotenoids, protective plant pigments. Tomatoes contain antioxidants like lutein, lycopene, and beta carotene that support cardiovascular health, may reduce the risk of prostate cancer, and protect against sun damage. Tomatoes are high in vitamins A, C, K, folate and also in potassium.
Begin by soaking the cashews in water for at least 1 hour; overnight would be ideal. Drain cashews and place in a high speed blender along with the rest of the cashew cream ingredients until perfectly blended and smooth, about 1-2 minutes.
Place in a container and refrigerate until ready to use.
Begin to prepare the salad by toasting the buckwheat and black sesame seeds.
In a small saucepan over high heat, toast the buckwheat, stirring frequently, until browned, but not burned, about 3 minutes.
Add black sesame seeds for about 30 seconds. Remove from heat and set aside to cool.
To prepare the cinnamon vinaigrette: in a large bowl, combine the vinegar and shallots and set aside for 10 minutes.
Add the rest of the ingredients, aside from the oil and thyme, and mix. Slowly drizzle in the olive oil, while whisking, until the dressing is emulsified. Add thyme and give the dressing a few final whisks before serving.
To assemble the salad: add tomatoes to the vinaigrette and toss.
On a serving platter, spread the cashew cream.
Top with a single layer of tomatoes, then top the salad with the buckwheat and sesame seeds, lemon zest, and garnish with whole basil leaves.
Nutritional analysis (per serving): calories 420, fat 29g, saturated fat 4.6g, cholesterol 0, fiber 4.9g, protein 8.6g, carbohydrate 35g, sodium 328mg, sugars 18g
