Tomato and Roasted Pepper Salad with a Creamy Cashew Herbed Dressing
I am a nightshade girl for sure!
Ok, that may sound like a burlesque name, but actually it’s a group of fabulous veggies full of flavor. Could you imagine a diet devoid of tomatoes, bell peppers, eggplant, potatoes, sweet potatoes, jalapenos (and all their cousins ie scotch bonnets), cayenne, tamatillos, and even goji berries!!?? Man, my life would be bland without the nightshades. Unfortunately, there are many people who are very sensitive and cannot digest the nightshades, or need to stay away from them due to arthritic inflammation…..thank goodness my body loves the nightshades (oooo hubba hubba, sounding a tad burlesque again 🙂 ). You can read more about nightshades on LiveStrong.com
Sooooo, if nightshades are not for you, then you may want to pass on this recipe….but not before you copy down the dressing ingredients, because it is nightshade and dairy free. Oh my goodness you guys, this dressing is incredible!!
Actually, this entire recipe was created simply because Sam and I had a hankering for some burrata cheese. That is how most recipes begin…we get a hankering for some ingredient and we build it a showcase of a recipe to get into our bellies!
The Cast of Characters!
For the dressing, add all the ingredients in a food processor except for the olive oil. Give it a good whirl. Then, using the nifty feeding tube that has only a pin-prick for an opening, add your olive oil with the machine running. Funny, I didn’t discover this feature until just recently. It is actually a feature on most food processors and it is designed specifically for emulsifying dressing because it creates such a thin, steady stream of olive oil. Love it! It makes life easy. If you can’t find this, then just create your own steady stream of olive oil through the feeder tube…while the processor is whirling away.
Creamy and gorgeous! If you have any vegan friends, they are going to love you for this dressing 🙂
Now onto the salad. If you are roasting your own bell peppers, then put them in a bowl and cover them with plastic wrap once they are nice and blackened. The seal will create a nice steam as they cool, and steam is good! It will help make peeling their skins a cinch!
After prepping the rest of the ingredients, it is time to plate!
Absolutely gorgeous! Be generous with the pea shoots…they are so yummy!
Bon apetit and happy Saturday!!
The tomatoes, roasted bell peppers, and burrata cheese will leave your mouthwatering!! This salad isn't complete without the vegan dressing!
- 2 roasted bell peppers (preferably yellow and orange for the color)
- 1 avocado, sliced
- 3-4 tomatoes (we love the flavor of heirlooms or compari tomatoes on the vine)
- pea shoots (we picked these up at Trader Joe's, so it was a convenient touch of gourmet that is so full of flavor)
- 1 ball burrata cheese
- 1/2 cup white vinegar
- 1 cup olive oil
- 1/2 bunch basil
- 1/2 bunch mint
- 2-3 scallions
- 1/3 cup cashews
- 1/4 tsp salt (or to taste)
For the dressing, add all the ingredients in a food processor except for the olive oil. Give it a good whirl. Then, using the nifty feeding tube that has only a pin-prick for an opening, add your olive oil with the machine running.
Now onto the salad. Roast your bell peppers on a grill or stove top. Once they are roasted, put them in a bowl and cover it with plastic wrap. This makes it easier to peel the skins. Wait a few minutes and peel the skin.
Cut all the other salad ingredients like the avocado, tomatoes, and pea shoots. Top it with your burrata cheese and dressing! Bon apetit!