Tomato Pesto Salad
I first experienced chopped salads on a hotel breakfast menu in Tiberius. It was love at first sight, and while nothing can replicate the incredible salads we enjoyed at every meal while on vacation in Israel, the concept seems to bring out the very best in fresh summer produce wherever I am. I developed this salad for an alfresco dinner in response to a hostess who asked me to bring “something fresh and tasty from your garden.” You can use commercial pesto of course, but topping tomatoes still warm from the vine with pesto made from the plants in your own herb garden is the essence of summer, and the fabric of dreams. The dish is lacto-vegetarian, but can be modified as vegan by omitting the cheese from the pesto and the topping.
1 lb grape tomatoes cut into ¼ inch slices
1 medium cucumber, peeled, seeded and finely diced
1c finely diced sweet white onion
½ c chopped walnuts
½ homemade Pesto
freshly grated parmesan cheese
Combine first 5 ingredients. Top with grated parmesan. Can be made several hours ahead and refrigerated. Bring to room temperature before serving.