Description
A vibrant and easy-to-make tomato salad featuring marinated heirloom tomatoes tossed with a fresh tarragon and basil pesto, topped with toasted pine nuts and shredded pecorino cheese. Perfect as a light appetizer or side dish, combining bright, herbal flavors with a satisfying crunch.
Ingredients
Scale
For the Tomato Salad
- 1 pound mixed heirloom tomatoes, sliced
- 1/4 cup olive oil
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper
For the Tarragon Pesto
- 3/4 cup fresh tarragon leaves
- 1/4 cup fresh basil leaves
- 1/2 cup shredded pecorino cheese
- 2 tablespoons olive oil
- 1/4 cup pine nuts
Instructions
- Marinate the Tomatoes: In a large bowl, combine the sliced heirloom tomatoes, 1/4 cup olive oil, 1 teaspoon salt, and black pepper. Stir gently to coat the tomatoes evenly. Cover and let them marinate at room temperature for at least 30 minutes to enhance flavor.
- Make the Tarragon Pesto: In a food processor, combine fresh tarragon, fresh basil, shredded pecorino cheese, and 2 tablespoons olive oil. Pulse until the mixture is coarsely chopped and combined, creating a fresh and aromatic pesto.
- Toast the Pine Nuts: Heat a small skillet over medium heat. Add the pine nuts and toast them, stirring frequently, for 3 to 4 minutes or until they turn lightly browned and release a nutty aroma. Remove from heat and let cool slightly.
- Assemble the Salad: On a large serving platter, combine the marinated tomatoes, prepared tarragon pesto, and toasted pine nuts. Toss gently to mix all the flavors, then serve immediately or chilled.
Notes
- Use ripe heirloom tomatoes for the best flavor and vibrant color.
- Letting the tomatoes marinate brings out their natural juices and deepens the flavor.
- Toast pine nuts carefully to avoid burning and bitterness.
- This salad pairs well with grilled meats or as a refreshing standalone dish.
- Can be made ahead; keep the pesto and tomatoes separate until serving to maintain texture.
