Vegan Pesto Heirloom Tomato Salad


Summer is all about the tomatoes. Canned tomatoes, Bloody Mary’s at brunch, a tomato sandwich, a caprese salad, grilled tomatoes, tomato bruschetta, pico de gallo, fried green tomatoes, and the list goes on. The ways to eat and incorporate tomatoes into your dishes are countless, and we aren’t sure about you – but we can never get enough. How are you planning to enjoy tomatoes in the warm summer months?

If you haven’t started brainstorming, we’re two steps ahead and are happy to present this Vegan Pesto Heirloom Tomato Salad with you. Now, I don’t discriminate against tomatoes and love all sorts, but heirloom tomatoes are perhaps my most favorite. Heirloom tomatoes taste delicious on their own with a little salt & pepper, but when included and infused into summer dishes, it is a total revelation of flavor.

The combination of this dish’s heirloom tomatoes, cucumbers, red onions, avocados, basil, cilantro, chives and vegan pesto sauce are vibrant and delicious. The crisp crunch of the tomatoes matched with the creaminess of the avocado and the mix of flavors from the fresh herbs creates the perfect bite.  And how can I forget the sauce?! It easily takes this Vegan Pesto Heirloom Tomato Salad to the next level. 

This recipe is simple to make and shines like a star as the main dish, but you could also consider serving it as a flavorful, punchy side. Regardless of how you serve, consider my recommendation to include tortilla chips and enjoy a scoop of triumphant flavor in each bite! And if you’re wondering where this may be best served? Al fresco of course. This dish is easy to transport, so enjoy poolside, on your back deck, or at a park picnic.


Vegan Pesto Heirloom Tomato Salad

2 pint heirloom or cherry tomatoes (halved or quartered based on side)
1 avocado (diced)
1 cucumber (chopped)
1 small red onion (diced)
1/2 jalepeno (diced)
Basil, cilantro, and chives (chopped)
1/4 cup of vegenaise pesto sauce
Salt & pepper to taste

1. In a large bowl mix tomatoes, cucumber, onion, jalepeno, herbs, pesto, salt & pepper.
2. Let marinate for 20-30 minutes.
3. Top with diced avocado and serve! This salad is tasty both served chilled or at room temperature. However, I prefer it at room temperature.

We know you’re salivating at this point and running to the kitchen, but before you do - let’s share in a brief MKR lesson on tomato seasonality. While all varieties of tomatoes are grown year round, they truly do flourish in the summer. Find the juiciest & plumpest tomatoes at your local farmer's market. Or if you have a green thumb like me & enjoy moments in the garden, head to the back yard and plant your favorite tomato varieties. The time is now! For the best results, plant your tomato seeds by the end of April.

MKR tip: Do not store your tomatoes in the fridge. Room temperature in a fruit bowl is better. You'll notice a difference in the texture of your tomatoes as they will be less gritty.

We’ve got you tomato recipe ready, but what about your tabletop? We wouldn’t leave you hanging there either. So wow your guests by hitting the tomato theme out of the park with our perfect array of tomato tableware and cookware including this Staub Cast Iron 3QT Tomato CocotteBordallo Pinheiro Tomato Appetizer Serving Plate, and Bordallo Pinheiro Tomato Appetizer PlateEnjoy these warm temps, backyard barbecues, and poolside parties with those you love and with pieces you love and are proud to share. 

We encourage you to try this Vegan Pesto Heirloom Tomato Salad recipe out on your own! And share with us by tagging #WelcomeHome.


Bordallo Pinheiro Tomato Bread & Butter Plate
Laconiko Sundried Tomato Parmesan Olive Oil
Bordallo Pinheiro Tomato Chip & Dip
STAUB Cast Iron 3QT Tomato Cocotte, Grenadine

Leave a comment

Please be respectful. Waiting on Matha is a place for positivity, inspiration, constructive criticism, and healthy debate. Those that are deemed inappropriate, including general or self-promotional spam, offensive statements, or comments unrelated to the story, will be deleted.