I made this delicious summer salad a few weeks ago on our Instagram stories and so many of you loved it, which is why I decided to share the full recipe right here for you.

This heirloom tomato salad is quite simple to toss together. I’m a fan of the orange heirlooms because they are so sweet, but you can use any color tomato you desire. I’ve also used pecans to give this salad a touch of sweetness; however, feel free to use walnuts or sunflower seeds if you’d like more of a savory salad.

Lastly, the tahini drizzle is quite simple and so delicious. I love adding a dose of healthy fats to my recipes to keep me satisfied and to add a nice touch of robust flavor. Here is the brand of tahini I suggest using, although you can make your own tahini by toasting sesame seeds and then placing them in a food processor until they form a creamy paste.

 

SHOP the RECIPE

 

 

Heirloom Tomato Salad with Tahini Drizzle
Serves: 2
 
Prep
Cook
Total
 

A simple, warm salad made with fresh heirloom tomatoes, sauteed dandelion greens, and a creamy tahini dressing - all naturally gluten- and dairy-free, of course!

Author: Amie Valpone
Recipe type: Entree

Ingredients

  • 1 head dandelion greens thinly sliced and ends trimmed
  • 1 drizzle extra-virgin olive oil
  • sea salt to taste
  • freshly ground black pepper to taste
  • 2 large heirloom tomatoes sliced
  • 1 large yellow summer squash diced
  • 1 handful fresh parsley torn
  • 2 Tbsp. tahini well stirred
  • 1/4 tsp. ground cumin

Instructions

  1. Sautee the dandelion greens in a large skillet with the olive oil, stirring often, over medium heat for about 5 minutes or until wilted and tender. Season to taste with sea salt and pepper. Remove from the heat and transfer to a serving platter.

  2. Add tomatoes, squash and parsley on top of the dandelion greens.

  3. In a small bowl, combine the tahini and cumin with sea salt and pepper to taste, and drizzle over the tomato salad. Add another pinch of sea salt and a few twists of freshly ground pepper. Serve warm or at room temperature.

  4. Store leftovers in a sealed glass container for up to 2 days in the refrigerator.

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

Amie's
#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Carrot Grapefruit Salad with Avocado...
Next Post Artichokes with Lemon Pepper Sauce...
  • Share

3 comments

  1. Mmm thank you for the reminder of salads with raw and cooked components.. I LOVE sautéed dandelion greens. Pinning for tomorrow!

Share Your Thoughts

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.