Sun-Kissed Tomato Walnut Salad

30 mins
Serves 1
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Directions

  1. 1In a large bowl, combine ½ head finely shredded red cabbage, 3 diced Persian cucumbers, 15 quartered cherry tomatoes, 1 or 2 julienned carrots, 1/2 head shredded romaine, 1 minced shallot, and 2 to 3 tablespoons chopped fresh mint.
  2. 2In a large bowl, combine ½ head finely shredded red cabbage, 3 diced Persian cucumbers, 15 quartered cherry tomatoes, 1 or 2 julienned carrots, 1/2 head shredded romaine, 1 minced shallot, and 2 to 3 tablespoons chopped fresh mint.
  3. 3In a large bowl, combine ½ head finely shredded red cabbage, 3 diced Persian cucumbers, 15 quartered cherry tomatoes, 1 or 2 julienned carrots, 1/2 head shredded romaine, 1 minced shallot, and 2 to 3 tablespoons chopped fresh mint.
  4. 4Toast 1/4 cup walnuts in a dry pan over low heat for a few minutes, stirring occasionally until golden. Let cool.
  5. 5Toast 1/4 cup walnuts in a dry pan over low heat for a few minutes, stirring occasionally until golden. Let cool.
  6. 6Toast 1/4 cup walnuts in a dry pan over low heat for a few minutes, stirring occasionally until golden. Let cool.
  7. 7In a food processor, combine the toasted walnuts, 10 sun-dried tomato halves, 9 tablespoons lemon juice, ⅓ cup olive oil, 4 garlic cloves, 1 small shallot, 3 tablespoons fresh basil, 2 tablespoons fresh tarragon, 1 tablespoon fresh thyme, and salt and pepper to taste. Blend until creamy and smooth.
  8. 8In a food processor, combine the toasted walnuts, 10 sun-dried tomato halves, 9 tablespoons lemon juice, ⅓ cup olive oil, 4 garlic cloves, 1 small shallot, 3 tablespoons fresh basil, 2 tablespoons fresh tarragon, 1 tablespoon fresh thyme, and salt and pepper to taste. Blend until creamy and smooth.
  9. 9In a food processor, combine the toasted walnuts, 10 sun-dried tomato halves, 9 tablespoons lemon juice, ⅓ cup olive oil, 4 garlic cloves, 1 small shallot, 3 tablespoons fresh basil, 2 tablespoons fresh tarragon, 1 tablespoon fresh thyme, and salt and pepper to taste. Blend until creamy and smooth.
  10. 10Pour the dressing over the salad and gently toss to coat.
  11. 11Pour the dressing over the salad and gently toss to coat.
  12. 12Pour the dressing over the salad and gently toss to coat.
  13. 13Top with 3 to 4 ounces of cubed feta (optional) and serve right away.
  14. 14Top with 3 to 4 ounces of cubed feta (optional) and serve right away.
  15. 15Top with 3 to 4 ounces of cubed feta (optional) and serve right away.

Ingredients

  • 0.5 head red cabbage
  • 0.5 head red cabbage
  • 0.5 head red cabbage
  • 3 pieces Persian cucumbers
  • 3 pieces Persian cucumbers
  • 3 pieces Persian cucumbers
  • 15 pieces cherry tomatoes
  • 15 pieces cherry tomatoes
  • 15 pieces cherry tomatoes
  • 1 piece carrots
  • 1 piece carrots
  • 1 piece carrots
  • 0.5 head romaine lettuce
  • 0.5 head romaine lettuce
  • 0.5 head romaine lettuce
  • 1 minced shallot
  • 1 minced shallot
  • 1 minced shallot
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh mint
  • 2 tablespoons fresh mint
  • 0.25 cup walnuts
  • 0.25 cup walnuts
  • 0.25 cup walnuts
  • 10 halves sun-dried tomato halves
  • 10 halves sun-dried tomato halves
  • 10 halves sun-dried tomato halves
  • 9 tablespoons lemon juice
  • 9 tablespoons lemon juice
  • 9 tablespoons lemon juice
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 4 cloves garlic cloves
  • 4 cloves garlic cloves
  • 4 cloves garlic cloves
  • 1 small shallot
  • 1 small shallot
  • 1 small shallot
  • 3 tablespoons fresh basil
  • 3 tablespoons fresh basil
  • 3 tablespoons fresh basil
  • 2 tablespoons fresh tarragon
  • 2 tablespoons fresh tarragon
  • 2 tablespoons fresh tarragon
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh thyme
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 3 ounces feta cheese
  • 3 ounces feta cheese
  • 3 ounces feta cheese

Equipment

knifefood processor