Blistered Tomato Salad
If you’ve never had blistered tomatoes, you are in for a treat! Tomatoes are pretty fun on their own, but when they’re cooked whole on a hot pan, they become extra juicy.
One of my favorite ramen restaurants, Umaya Lounge, makes the most delicious blistered cherry tomato salad served on a bed of queso fresco and drizzled with a savory vinaigrette dressing. Between the sweetness of the tomatoes, the butteriness of the queso fresco and the saltiness of the vinaigrette, it is quite the flavor party!
While I currently do not have a vegan queso fresco recipe to share, diced avocado would be an excellent option for this salad. You can serve the avocado raw, but can also grill it to add another layer of flavor!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Blistered Tomato Salad
Ingredients
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tbsp rice vinegar
- 1 tbsp chopped fresh tarragon or 2 tsp dried tarragon
- Salt and freshly ground pepper to taste
- 2 pints cherry tomatoes
- 1 tbsp olive oil
- 2 shallots finely sliced
- 3 cloves garlic sliced
- 2 medium avocados diced
Instructions
Directions
- In a small bowl, mix 2 tbsp olive oil, soy sauce, lemon juice, vinegar and tarragon. Season with salt and pepper, to taste, and set aside.
- In a skillet, heat 1 tbsp olive oil over high heat. Add shallots and garlic, and saute for 1 minute until fragrant. Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Quickly stir and allow to sit for 2 more minutes. Season with salt and pepper, and set aside.
- In a medium bowl, gently mix blistered tomatos with diced avocado. Drizzle with vinaigrette and serve warm.