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10-Minute Tomato Salad with Red Pepper Dressing and Chevre

Course salads
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients

For the Red Pepper Puree Dressing

  • 1 cup Castelvetrano olives
  • 1 1/2 cups roasted bell peppers
  • 4-5 marinated artichoke hearts, fibrous bits trimmed and discarded
  • 1 lemon, juiced and zested
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp black pepper

Salad Ingredients

  • 6 large heirloom or beefsteak tomatoes, cut into 1/8ths.
  • 1 tbsp pumpkin seeds
  • 1 cup sunflower sprouts (or pea shoots/alfalfa sprouts)
  • 1 cup arugula
  • 1/2 cup crumbled chevre (goat cheese)
  • black pepper to taste
  • squeeze of lemon juice
  • flake salt
  • olive oil

Instructions

  • Combine all of the puree ingredients into a food processor and blend until smooth. Taste and adjust seasonings as desired.
  • Spread the puree evenly across a large platter. Then layer the salad ingredients on top, starting with the tomatoes, then the pumpkin seeds, sprouts, arugula, and goat cheese and keep in the fridge until service.
  • Before serving, finish with a crack of black pepper across the top, squeeze of lemon juice, Maldon flake salt and olive oil.