Herby Summer Bounty Salad
Herby Summer Bounty Salad serves: 4 servings
Prep Time: 25 minutes | Cook Time: 15–90 minutes | Total Time: 40 minutes–1 hour and 55 minutes
Slow roasting tomatoes adds time to this recipe, but we think you’ll find it more than worth the wait! The result is a sweet, slightly chewy, umami-packed tomato that will be the star of the salad. If you can’t spare the extra 90 minutes, you can use fresh tomatoes at their peak, or substitute jarred oil-packed sun-dried tomatoes, drained and chopped.
Ingredients:
For the Slow-Roasted Tomatoes:
- 1 1/2 lb (680 g) cherry tomatoes, halved (about 5 cups)
- 2 tsp olive oil
- 1/2 tsp salt
- 1/8 tsp black pepper
For the Toasted Pecans:
- 3/4 cup (82 g) chopped pecans
For the Herb-Shallot Vinaigrette (makes about 1 cup):
- 1/4 cup (15 g) packed roughly chopped fresh parsley
- 1/4 cup (15 g) packed roughly chopped fresh cilantro
- 2 Tbsp chopped fresh mint
- 1/2 medium shallot
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp ground turmeric
- 1/8 tsp black pepper
- 1/2 cup (110 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1 tsp maple syrup
For the Salad:
- 12 cups chopped butter lettuce (about 1 large head)
- One 15-oz (425-g) can black-eyed peas or small white beans, drained and rinsed
- 1 cup (135 g) corn kernels, fresh or canned (drained and rinsed)
- 1 cup (134 g) chopped snap peas
- 1 ripe Hass avocado, chopped
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- To make slow-roasted tomatoes: Preheat oven to 300°F (150°C). On a rimmed baking sheet lined with parchment paper or a reusable silicone baking mat, toss tomatoes with oil, salt and black pepper. Spread evenly on the baking sheet and place in oven. Cook for 90 minutes, stirring every 30 minutes, or until tomatoes are wrinkly and slightly golden and charred on edges.
- To toast pecans: While tomatoes are roasting, toast pecans. On a baking sheet, spread pecans and place in oven. Bake for 15–18 minutes, stirring halfway, or until slightly golden and fragrant.
- To make vinaigrette: In the bowl of a food processor fitted with the S blade, place parsley, cilantro, mint, shallot, garlic, salt, turmeric and black pepper. Process until ingredients are very finely chopped and incorporated. Add oil, vinegar and maple syrup and process until combined.
- To assemble salad: On a large serving platter, arrange lettuce. Top with black-eyed peas or white beans, corn, snap peas, avocado, slow-roasted tomatoes and toasted pecans. Drizzle half the vinaigrette on top of the salad and enjoy immediately, with the remaining dressing on the side.
Notes:
Storage tip: Salad will keep, undressed, for up to 1 day in the refrigerator in an airtight container. Vinaigrette will keep for up to 2 weeks in the refrigerator in a lidded jar.
Simplify this recipe: Omit slow-roasted tomatoes and replace with 2 cups (360 g) fresh cherry tomatoes, halved lengthwise. Alternatively, replace slow-roasted tomatoes with 1 cup (56 g) jarred sun-dried tomatoes packed in oil, drained and chopped.
Make it nut-free: Substitute raw, shelled sunflower seeds for pecans.
Make-ahead tip: Slow-roasted tomatoes can be made up to 1 day in advance and stored in the refrigerator in an airtight container until ready to use.
Nutrition Information Per Serving:
525 calories, 37.2 g total fat, 4.4 g saturated fat, 7.4 g polyunsaturated fat, 23.4 g monounsaturated fat, 0 mg cholesterol, 590 mg sodium, 1319 mg potassium, 41.7 g total carbohydrates, 12.4 g fiber, 9.3 g sugar, 14.2 g protein, 13% calcium, 38% iron
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