Easy Tomato Salad with Tarragon Pesto

Oh how I enjoy these bright, juicy tomatoes, marinated in olive oil and topped with a basil tarragon pesto and toasted pine nuts. I've made this recipe no less than three times this past week. I think it will be a summer side dish favorite. 

Easy Tomato Salad with Tarragon Pesto

This easy tomato salad recipe works well with any type of tomato - though I used some of my favorites heirloom tomatoes and kumato tomatoes. I'm a big fan of basil pesto, but I saw the idea for this tarragon pesto in an Eating Well recipe and thought it sounded delightful. Tarragon is bittersweet and has an anise flavor (so if you're a fennel fan, this recipe is for you). The cheese in the pesto does mellow it, but it's still an unusual and wonderfully flavored pesto. 

Are you growing tomatoes this summer? We did last summer - we even grew my favorites (green zebras) but the chipmunks and squirrels kept getting to them before they ripened. In fact, they'd eat a few bites out of them and throw them on the ground. I think I would have been less mad had they eaten the whole tomato - it felt so wasteful...hah! So this summer I'm sticking strictly to hostas, astilbes, peonies, and hydrangeas (oh and a few snapdragons that have done surprisingly well in the torrential rainstorms we've been having). I love a homegrown tomato, but I think I need to learn a little more about squirrel management before I take another crack at growing my food!

Easy Tomato Salad with Tarragon Pesto
Easy Tomato Salad with Tarragon Pesto

I hope you enjoy this delicious and easy tomato salad with tarragon pesto. I'm sure it will be one of your summer favorites as well! 


salad, vegetarian
salad, side dish
Mediterranean
Yield: 4 side salad servings

Easy Tomato Salad with Tarragon Pesto

This salad has bright, juicy tomatoes, marinated in olive oil and topped with a basil tarragon pesto and toasted pine nuts.

prep time: 30 minscook time: 5 minstotal time: 35 mins

ingredients

  • 1 pound mix heirloom tomatoes, sliced 
  • 1/4 cup & 2 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 3/4 cup fresh tarragon
  • 1/4 cup fresh basil 
  • 1/2 cup shredded pecorino 
  • 1/4 cup pine nuts 

instructions

  1. Place the tomatoes, 1/4 cup olive oil, 1 teaspoon of salt, and pepper in a large bowl and stir to combine. Let the tomatoes marinate for at least half an hour. 
  2. Combine the tarragon, basil, pecorino, and 2 tablespoons olive oil in a food processor. Blitz to combine and till coarsely chopped. 
  3. Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes or until lightly browned. 
  4. Combine the tomatoes, pesto, and pine nuts on a large platter. Serve & enjoy!

calories

321

fat (grams)

30

carbs (grams)

9

protein (grams)

5

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