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Valladolid Tomato Salad<\/p>\nValladolid Tomato Salad<\/p>\n
<\/p>\n
1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned<\/p>\n
1\/2 cup basil leaves<\/p>\n
1 tablespoon fresh lime juice<\/p>\n
1.4 teaspoon honey<\/p>\n
1\/4 teaspoon kosher salt<\/p>\n
1\/3 cup olive oil<\/p>\n
<\/p>\n
6 heirloom tomatoes, cut into 6 wedges each<\/p>\n
2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)<\/p>\n
1\/2 cup Pickled Red Onions<\/p>\n
1 teaspoon kosher salt<\/p>\n
1\/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)<\/p>\n
<\/p>\n
Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.\u00c2\u00a0 Put the tomatoes in a mixing bowl, add 1 1\/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1\/2 cup sunflower sprouts.<\/p>\n","protected":false},"excerpt":{"rendered":"
Valladolid Tomato Salad 1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned 1\/2 cup basil leaves 1 tablespoon fresh lime juice 1.4 teaspoon honey 1\/4 teaspoon kosher salt 1\/3 cup olive oil 6 heirloom tomatoes, cut into 6 wedges each 2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting) 1\/2 cup Pickled Red Onions 1 teaspoon kosher salt 1\/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata) Make the…<\/p>\n