Tomatoes vine-ripened, picked fresh, local and in-season are such a treat, and full of antioxidants and vitamins. There's just no comparison to the tomatoes that we get at the grocery stores during the winter! A couple of my favourite ways to eat cashew cheese are on toast with Creamy Swiss cashew cheese and in this fresh tomato salad recipe!
Salad Ingredients
Fresh assortment of tomatoes (large bowl)
Small red onion
½ package Fauxmagerie Zengarry Double Creme cashew cheese
1/2 cup fresh basil
Dressing Ingredients
1 Teaspoon Maple Syrup
3 Tablespoons Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
1 clove minced garlic
Salt and pepper to taste
Instructions:
Cut tomatoes into bite size pieces, chop onion and basil and toss in a salad bowl.
Cut Fauxmagerie Zengarry Double Creme cashew cheese into small cubes and add to the salad.
In a small bowl whisk together maple syrup, balsamic vinegar, olive oil. Using a garlic press or finely chop garlic and add to the dressing. Mix all ingredients of the salad dressing and pour desired about into salad. Add salt and pepper to taste.
Toss, serve and enjoy.