Tomato Salad

Serves 6.
Adapted this recipe out of Coastal Living – Excerpt from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015
1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned
1 tablespoon fresh lime juice
1/4 teaspoon honey
1/4 teaspoon sea salt

1/3 cup OV Harvest Basil Olive Oil

3 heirloom tomatoes, cut into 6 wedges each
1 cup cherry tomatoes, cut in half (a mix of black, gold nugget, etc. would be nice)
2 cups sunflower sprouts
1/2 cup thinly sliced Red Onion
1 teaspoon sea salt
1/4 cup crumbled queso fresco, (feta, or ricotta salata)
Make the dressing: Combine the sunflower seeds, lime juice, honey and salt.  Whisk in basil olive oil until emulsified.  Or, place all in a blender and blend until smooth.
In a bowl, add the tomatoes, 1 1/2 cups of the sunflower sprouts, red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the queso fresco and remaining 1/2 cup sunflower sprouts.

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