Heirloom Tomato Salad with Vegan Creme Fraiche

Indulge in the vibrant flavors of a refreshing heirloom tomato salad accompanied by velvety vegan crème fraîche. This delightful dish celebrates the natural beauty and diversity of heirloom tomatoes, showcasing their rich colors and robust flavors. Sliced heirlooms, ranging from deep crimson to golden yellow, are delicately arranged atop a layer of creamy vegan crème fraîche, crafted from cashews and tangy lime juice, which adds a luscious contrast, elevating the salad to a symphony of tastes and textures that embodies both elegance and sustainability.

Course Main Course, Salad, Side Dish

Cuisine American, Italian

Keyword dairy free, easy tomato salad, gluten free, heirloom tomatoes, plant based, spring, summer

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 305kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

Vegan Creme Fraîche Ingredients

1 cup raw cashews
½ cup water
2 large limes juiced
½ tsp salt

Salad Ingredients

3 medium heirloom tomatoes cubed
½ English cucumber sliced
¼ cup pitted kalamata olives halved
2 tbsp capers
1 tbsp toasted pine nuts
2 tbsp fresh dill finely chopped
¼ cup quick pickled onions

Lemon Herb Dressing Ingredients

½ lemon juiced
2 tbsp red wine vinegar
2 tbsp roasted tahini
2 tbsp water
2 tsp maple syrup
½ tsp garlic powder
½ tsp dried basil
salt and pepper to taste

Instructions

Soak cashews over night, or add to a pot of boiling water and boil for 10 minutes. Drain and cool.
While cashews are boiling, prepare all the ingredients for the salad. Set aside. Add ingredients for dressing to a jar and whisk to combine. Season to taste.
Add the cashews, water, lime juice and salt to a high speed blender, like a vitamix, and purée until smooth and creamy.
To serve, spread a layer of creme fraîche in 4 shallow serving bowls or plates and top with tomatoes, cucumbers, kalamata olives, capers, pine nuts, dill and pickled onions. Drizzle with dressing and enjoy.

Nutrition