Don’t let lettuce get all the credit. Tarragon Tomato Salad will make you forget all about that leafy let-down. Mixed heirloom tomatoes are tastefully marinated and tossed with a tarragon, pesto-like combo, and topped with toasted pine nuts to add extra flavor and crunch. Tarragon Tomato Salad will be a sight for your sad taste buds, so “lettuce” lend some excitement back to your salad table. Whether eaten alone or as a side, this salad will definitely enhance your view of what a salad truly means. Lettuce who?
Ingredients
- 1 pound mixed heirloom tomatoes, halved
- 1/4 cup plus 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 3/4 cup fresh tarragon
- 1/4 cup fresh basil
- 1/2 cup pecorino, shredded
- 1/4 cup pine nuts
Directions
Step 1 -In a large bowl, add the tomatoes, 1/4 cup of the olive oil, 1 teaspoon of the salt, and the black pepper and stir to combine.
Step 2 -Cover the bowl and let the tomato mixture marinate in the refrigerator for at least 30 minutes and up to overnight.
Step 3 -In a food processor, add the tarragon, the basil, the pecorino, and the remaining olive oil and pulse until it is coarsely chopped.
Step 4 -In a small, dry skillet over medium heat, add the pine nuts and toast until they are lightly browned, about 3-4 minutes.
Step 5 -In a serving bowl, add the marinated tomatoes, the tarragon mixture, and the toasted pine nuts and lightly toss to combine.
Step 6 -Serve.
