Bumper Crop Salad with Magenta Spreen & Pomegranate Vinaigrette

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Did
you get an awesome bumper crop of tomatoes this year? Did you go crazy at the
Farmers Market and buy too many different, fabulous seasonal foods? Don’t
worry! This recipe is like the best “kitchen sink” concoction you
will ever sink your teeth into. Who knew that plums, tomatoes and cucumbers
would love hanging out in a salad together?


bumper crop salad with magenta spreen & pomegranate vinaigrette

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Prep Time 20 minutes
Total Time 50 minutes
Course Appetizer, Lunch
Cuisine California
Servings 4 servings
Calories 302 kcal

Ingredients
  

  • 1.5 cups fresh garden tomatoes cut into manageable pieces
  • 1 large garden cucumber cut into manageable pieces- I used a Japanese variety
  • 2 fruit fresh plums cut into manageable pieses- NOTE- you can also substitute and-or add cut up melon to this mixture
  • 1/4 cup julienned fresh basil
  • 4 sprigs magenta spreen (or substitute fresh basil sprigs, micro greens, sprouts or baby spinach- whatever you have on hand)
  • 1/4 cup pomegranate white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic chopped
  • 1 dash sea salt to taste
  • 2 cloves garlic chopped
  • 1 dash sea salt to taste

Instructions
 

  • Place the tomatoes, cucumbers & plums in a mixing bowl and set aside in the refrigerator.
  • To make the dressing, whisk together all the dressing ingredients until it becomes emulsified.
  • When the dressing is ready, pour it over the tomato mixture, and gently mix it into the salad. Be careful not to smash or pulverize the tomatoes, especially if they are extremely ripe.
  • Place in the refrigerator and let the flavors from the dressing marinate the salad for about 30 minutes.
  • Remove from the refrigerator, toss in the basil, and taste for salt and pepper. Separate into four serving bowls or salad plates, and distribute the magenta spreen leaves, sprinkling them over the top of each salad.

Notes

This salad is an extremely simple way to use your abundance of stone fruit, melon, tomatoes, and cucumbers. Plums in particular go great with this salad. You can also experiment with honeydew melon, cantaloupe, and fresh peaches. My favorite way to eat this is with a pasta spoon so that I can get some of the delicious pomegranate infused dressing with each bite. Yum! This salad will keep in the refrigerator for a few days, and also makes a great topping for grilled chicken, seared tofu, or grilled salmon.
 
Nutrition Facts
bumper crop salad with magenta spreen & pomegranate vinaigrette
Amount per Serving
Calories
302
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
20
g
Sodium
 
491
mg
21
%
Potassium
 
437
mg
12
%
Carbohydrates
 
15
g
5
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
1750
IU
35
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
50
mg
5
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 302kcalCarbohydrates: 15gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 491mgPotassium: 437mgFiber: 3gSugar: 11gVitamin A: 1750IUVitamin C: 28.9mgCalcium: 50mgIron: 1.1mg
Keyword heirloom tomato, magenta spreen, raw, vegan
Tried this recipe?Let us know how it was!

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