Description
There’s something so special about a Caprese salad when it’s made with the freshest seasonal tomatoes. So, I decided to create another version with a middle eastern twist for culinary excitement. My caprese-style salad with pine nuts and mint is fully plant-based and fully yum!
Ingredients
Units
Scale
- 2 extra-large vine-ripened or heirloom tomatoes, fully ripened, thick sliced
- 1/8 teaspoon sea salt, or to taste
- 2 tablespoons extra virgin olive oil
- 4 ounces soft cashew cheese
- 1/8 teaspoon ground sumac
- 1 1/2 tablespoons pine nuts, pan-toasted
- 1 handful small fresh mint leaves
- 1 small or 1/2 large lemon, cut into wedges
Instructions
- Arrange the tomatoes onto a platter.
- In order, sprinkle with the salt, drizzle with the olive oil, dollop with the cashew cheese, sprinkle with the sumac and pine nuts, and top with the mint leaves.
- Squirt with the lemon or arrange wedges on the side. Serve as an appetizer as is—or enjoy with freshly toasted pita chips.
- Prep Time: 10 minutes
- Cook Time: 2 minutes (for pan-toasting pine nuts)
- Category: salad, appetizer
- Cuisine: Mediterranean, Middle Eastern, Italian
Nutrition
- Serving Size: 1/4 of salad
- Calories: 200
- Sugar: 4g includes 0g added sugars
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg