Description
Sliced sun-ripened tomatoes are layered on a platter with balsamic pickled onions and finished with a sprinkle of almond parm. It’s a simple and delicious way to enjoy beautiful summer tomatoes!
Ingredients
- ripe tomatoes (feel free to use an assortment!)
- 1/2 cup balsamic vinegar
- 1 tsp maple syrup or honey
- 1 smashed garlic clove
- 1/4 of a sweet onion, thinly sliced
- 1/2 cup blanched almonds
- 1/4 cup nutritional yeast
- heaped 1/4 tsp fine grain sea salt
- 1/2 tsp lemon zest
- pinch of sugar
- flaky sea salt, optional
Instructions
Add the balsamic vinegar, maple syrup, and smashed garlic clove to a small sauce pan. Set it over medium heat. While the vinegar heats up, add the thinly sliced onion to a small bowl or jar. Once the vinegar starts to produce steam and you begin to see tiny bubbles just beginning to break the surface, carefully pour it over the onions. Let them pickle while you prepare the remaining components.
Add the blanched almonds, nutritional yeast, salt, lemon zest, and sugar to a blender. Pulse until the nuts are finely ground. Voila! Now you have almond parm.
To serve the salad, layer sliced tomatoes and the balsamic pickled onions on a plate or platter. Sprinkle the almond parm over the top. And if you like, add a sprinkle of flaky sea salt, too!
Once you compose the salad, it is best enjoyed the day it is made. The pickled onions and almond parm will keep up to 2 weeks in the fridge if you have extras.
Notes
- If you’re using larger tomato varieties, plan on 1 tomato for every 1-2 people.
- If you prefer, you can use regular Parmesan cheese in place of the almond parmesan in the recipe.
- Prep Time: 15 minutes