Roma Tomato, Shallot, Basil and Toasted Pecan Salad*

This is another recipe that was inspired by my friend, Karen Setzen who got it from her family in South Africa. I changed the dressing to a more authentic Italian taste. You will be amazed at how a few simple ingredients can turn into something so delectable! Easy to make and very healthy.

• 12 Roma tomatoes, sliced into rounds
• 1 bunch fresh basil, roughly chopped
• 2 shallots, diced
• 1  1/2-2cups whole raw pcans, lightly salted and toasted, then coarsely chopped
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 2 cloves garlic, peeled and crushed
• salt and freshly ground pepper to taste
• 16 ounces, mixed baby greens, cleaned and dried

Line a platter with the cleaned and dried mixed baby greens.

Place tomato slices in 3 rows that are in a fallen domino-type procession.

Top with chopped basil and shallots. Immediately before serving, top with toasted pecans, adding dressing to taste.

For the Dressing:

Whisk together balsamic vinegar and garlic slowly adding extra virgin olive oil until emulsified. Add salt and freshly ground pepper to taste.

Serves: 8-10

* Parve (non-dairy)

Roma Tomato, Shallot, Basil and Toasted Pecan Salad*

 

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This is another recipe that was inspired by my friend, Karen Setzen who got it from her family in South Africa. I changed the dressing to a more authentic Italian taste. You will be amazed at how a few simple ingredients can turn into something so delectable! Easy to make and very healthy.

Author: Karen Abir

Recipe type: Eating Clean, Quick & Easy, Shabbat & Holiday, Vegetables & Salads

Cuisine: Eating Clean, Parve (non-dairy)

Serves: Serves: 8-10

Ingredients

• 12 Roma tomatoes, sliced into rounds
• 1 bunch fresh basil, roughly chopped
• 2 shallots, diced
• 1½-2 cups whole raw pcans, lightly salted and toasted, then coarsely chopped
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 2 cloves garlic, peeled and crushed
• salt and freshly ground pepper to taste
• 16 ounces, mixed baby greens, cleaned and dried

Instructions

1. Line a platter with the cleaned and dried mixed baby greens.
2. Place tomato slices in 3 rows that are in a fallen domino-type procession.
3. Top with chopped basil and shallots. Immediately before serving, top with toasted pecans, adding dressing to taste.
4. For the Dressing:
5. Whisk together balsamic vinegar and garlic slowly adding extra virgin olive oil until emulsified. Add salt and freshly ground pepper to taste.

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