EASY TOMATO SALAD RECIPE TO MAKE AHEAD + A COOKBOOK GIVEAWAY!

 
 

It’s been a minute since I shared a vegan recipe on the blog, but when fellow UK based photographer and author Donna Crous published her new cookbook, A Healthier Family For Life and asked me to host a giveaway to celebrate its imminent release in the USA and Canada, I thought, it was the perfect excuse to finally do so again! And gosh, I had SO much fun creating (and eating) this recipe from her book. Moreover, I just know you’ll love browsing through and cooking from it too! Now, what I’ll do is share a little more about the book, as well as the tomato salad recipe I chose before outlining how YOU can win yourself a copy of Donna’s cookbook. Sound good?

SO WHAT’S THE COOKBOOK LIKE…

Donna’s book is packed full of vegan, paleo, gluten-free, keto and dairy free recipes to satisfy every family member’s palate and dietary needs. That’s no easy feat to undertake, but Donna’s book delivers. In fact, there were quite a few things I went gaga over in the book, including this quick and easy tomato salad recipe, which you can find on page 119. Please know though that Donna’s definition of healthy doesn’t mean ‘just’ salads, instead the book is filled to the brim with recipes covering delicious desserts, scrumptious breakfast ideas, filling mains and more; all recipes are created with nutrients, health and flavour in mind so there are bound to be LOTS of recipes you’ll want to make again and again!

WHY I CHOSE THIS TOMATO SALAD RECIPE & WHAT MAKES IT SPECIAL

I LOVE recipes that are vegan, healthy, full of flavour and also quick to put together. Seeing I lead a busy life (don’t we all?!), I need flexible recipes I can make ahead or in the moment, whatever suits me and my schedule and this recipe doesn’t disappoint. The risk with easy recipes though is that they can taste bland and boring, but this tomato salad recipe is anything but! That’s because its dressing has a lovely balance of sweet and tangy, whilst still being super easy to throw together, relying on cupboard staples only!

Furthermore, what makes this such a good tomato salad recipe, is the quality of the tomatoes used; so it’s definitely worth sourcing some juicy, sweet and flavourful tomatoes for this salad, to ensure it hits the spot! I chose an array of heirloom tomatoes, but cherry tomatoes and/or locally grown and sources tomatoes should do the trick too.

Importantly, this tomato salad will be at its best and healthiest when made at the height of summer when tomatoes are into season and at their richest in vitamins and nutrients. So, if you’re reading this and it’s not quite summer yet, just bookmark this page and come back to it when you’re ready!

A final note as to why I love this salad - it’s incredibly versatile! This tomato salad is really your starting point, a recipe foundation so to say, which you can customise to your liking, to what’s in season locally or simply to what you’ve got to hand. I provide some ideas on how to customise the recipe below as well as share how you can win yourself a copy of Donna’s cookbook! Enjoy and good luck!

 
 

WHAT YOU NEED TO DO TO WIN A COPY OF THE COOKBOOK

THIS COMPETITION IS NOW CLOSED! Congratulations to Tatiana from @casadelavida.nl. All you need to do for a chance to win is tell me: What are you looking forward to cooking and eating this season? OR comment on my Instagram post about the book giveaway. Comments here on the blog will count as 10 entries! Please be quick with your answers, entry to this giveaway closes at midnight (British Summer Time) on Friday, May 6th, 2022. The winner will be picked at random within a week of the closing date.


Please note that this competition is open worldwide! The winner will be announced here on the blog as well as on Instagram, so be sure to include your Instagram handle when you leave a comment below. Good luck!

 
 

EASY TOMATO SALAD RECIPE TO MAKE AHEAD

Preparation time: 10 minutes

Serves: 6 - 8

INGREDIENTS FOR TOMATO SALAD RECIPE

700g mixed heirloom tomatoes or cherry tomatoes, washed and halved, quartered and sliced

a large handful of mint and/or basil leaves

1 small red onion, peeled, finely sliced (see below for alternatives)

juice of half a lemon

salt and pepper to taste

FOR THE SALAD DRESSING

4 tbsp olive oil

1 tbsp maple syrup

1 tsp yellow or dijon mustard

INSTRUCTIONS:

Pour the lemon juice over the sliced onion and mix well.

Combine the tomatoes, herbs and onions in a bowl and mix well.

Put the dressing ingredients in a separate bowl and mix together. Set the dressing aside if you wish to make the salad ahead of time. The salad stores in the fridge for up to 2 days.

When you’re ready to serve the salad, pour the dressing over salad, serve with toasted bread and enjoy!

ALTERNATIVE SERVING SUGGESTIONS:

Replace the onion and lemon juice with

  • pitted olives (as in the original recipe) OR

  • strawberries OR

  • warm grilled peaches OR

  • sliced cucumber OR

  • (vegan) feta cubes OR mini (vegan) mozzarella balls OR

  • cubed watermelon OR

  • a sprinkle of za’atar or dukkah OR

  • a combo of some of the above.

This salad and its dressing are SO versatile, almost anything goes!

vegan recipe, food bloggingK J Espinel