Green Tomato and Toasted Pepitas Salad
This vibrant salad features thinly sliced green heirloom tomatoes, toasted pepitas, and a drizzle of basil olive oil and fig balsamic vinaigrette. A fresh and nutty dish perfect for showcasing seasonal produce!
Ingredients
- 6-8 green Heirloom tomatoes, thinly sliced horizontally
- ¼ cup microgreens, assorted
- 1 tablespoon olive oil
- ⅓ cup raw pepitas, (or raw sunflower seeds)
- 1 tablespoon chives, finely chopped
- 1 pinch sea salt
- 5-6 grinds black pepper
- 1 tablespoon basil olive oil
- 1 tablespoon balsamic vinegar, (fig balsamic if possible)
Instructions
- Cover the center of a large shallow platter with the sliced tomatoes, slightly overlapping the slices. Insert little bunches of microgreens around and in between the tomatoes.
- Heat the olive oil in a small skillet placed over medium heat. Add the pepitas and sauté for 1–2 minutes, until they just turn brown. Add the chives, salt and pepper, stir and then cook for 30 seconds more. Remove from the heat and immediately spoon the hot pepitas mixture on top of the tomatoes.
- In a small bowl, whisk together the basil olive oil and vinegar. Pour the vinaigrette over the tomatoes and serve.
Nutrition
Calories: 65kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 252mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg