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Sesame Heirloom Tomato Salad

This gorgeous salad is the brainchild of Jeanine Donofrio from her cookbook Love and Lemons Simple Feel Good Food; 125 Plant-Focused Meals to Enjoy Now or Make Ahead. Everything Jeanine makes is beautiful, seasonal, and plant-forward. While you’re preparing this vibrant salad, tune into the podcast episode where Jeanine shares her philosophy and mission with feel good food.

 

I frequent the farmers market as if it’s my church— every Sunday. And every week in the summer, I bring home as many colorful heirloom tomatoes as I can carry. It would be sacrilege to cover up their beauty with a complicated recipe. Instead, I use simple yet unexpected ingredients—lime juice, sesame oil, and a toasted seed topping—to highlight their vibrant flavors.

 
 

INGREDIENTS

2 tablespoons pepitas
2 tablespoons raw, hulled sunflower seeds
2 tablespoons sesame seeds
1 teaspoon tamari
2 pounds colorful heirloom tomatoes, sliced
1 avocado, thinly sliced
2 scallions, thinly sliced
2 teaspoons fresh lime juice
1 teaspoon toasted sesame oil
Flaky sea salt
Microgreens, for garnish

This gorgeous salad is the brainchild of Jeanine Donofrio from her cookbook Love and Lemons Simple Feel Good Food; 125 Plant-Focused Meals to Enjoy Now or Make Ahead. Everything Jeanine makes is beautiful, seasonal, and plant-forward. While you’re preparing this vibrant salad, tune into the podcast episode where Jeanine shares her philosophy and mission with feel good food.

 

I frequent the farmers market as if it’s my church— every Sunday. And every week in the summer, I bring home as many colorful heirloom tomatoes as I can carry. It would be sacrilege to cover up their beauty with a complicated recipe. Instead, I use simple yet unexpected ingredients—lime juice, sesame oil, and a toasted seed topping—to highlight their vibrant flavors.

 
 

INGREDIENTS

2 tablespoons pepitas
2 tablespoons raw, hulled sunflower seeds
2 tablespoons sesame seeds
1 teaspoon tamari
2 pounds colorful heirloom tomatoes, sliced
1 avocado, thinly sliced
2 scallions, thinly sliced
2 teaspoons fresh lime juice
1 teaspoon toasted sesame oil
Flaky sea salt
Microgreens, for garnish

METHOD

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Place the pepitas, sunflower seeds, and sesame seeds on the baking sheet, toss with the tamari, and spread evenly on the baking sheet. Bake for 7 to 10 minutes, or until golden brown and toasty. Remove from the oven and let cool for 5 minutes to allow the seeds to crisp up.

Arrange the tomatoes on a large platter in a single layer, overlapping only slightly. Top with the avocado slices and scallions and drizzle with the lime juice and sesame oil. Sprinkle with flaky sea salt, the seed topping, and microgreens and serve.

© Excerpted from Love and Lemons: Simple Feel Good Food Copyright © 2023 by Jeanine Donofrio. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

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