This tomato, nectarine, and cashew cheese salad is juicy, sweet, and satisfying. Tomato and nectarine wedges are topped with simple balsamic vinaigrette, cashew cheese, and fresh herbs for a simple side salad that tastes like summer.
When I think about summer salads, this nectarine, tomato, and cashew cheese combination ranks right up there among my favourites. I realize I say that a lot, but there’s something special about the sheer simplicity of this one. Inspired by a nectarine, tomato, and halloumi salad in the summer edition of Food and Drink Magazine, an amazing Ontario publication, this vegan version replaces halloumi with soft cashew cheese, and is drizzled with a simple lemon balsamic vinaigrette.
Ingredients You’ll Need
- Tomatoes (Splurge on the best tomatoes you can find here- the local organic ones from the farmer’s market yield the tastiest salad!)
- Nectarines
- For the dressing: Extra virgin olive oil, lemon juice, balsamic vinegar, dijon mustard, maple syrup, garlic, salt, and pepper.
- For the cashew cheese: Raw cashews, nutritional yeast, lemon juice, light miso or tamari, apple cider vinegar, and sea salt.
- Fresh parsley or basil for garnish
Step By Step Instructions
- Make the cashew cheese: Blend the cashews, nutritional yeast, lemon juice, miso or tamari, apple cider vinegar, and sea salt together in a food processor until smooth. Transfer into a container until ready to assemble the salad.
- Make the vinaigrette: Combine the olive oil, lemon juice, balsamic, dijon, maple syrup, garlic, salt, and pepper in a jar. Secure the lid and shake to combine.
- Assemble the salad: Slice the tomatoes and nectarines into wedges and arrange decoratively on a platter. Drizzle with the vinaigrette, dollop on the cashew cheese, and sprinkle with fresh herbs.
Allergy Substitution
- If you have a nut allergy, you can use soaked raw sunflower seeds in place of cashews.
Serving and Menu Ideas
- This salad pairs well with any number of main dishes. I served it with some sourdough bread, hummus, and hard boiled eggs. It would also be good alongside pasta dishes, egg dishes, or baked tofu.
More Delicious and Healthy Salad Recipes
- Mediterranean Lentil Salad
- Thai-Inspired Peanut Tempeh Noodle Salad
- Vegan Avocado Kale Caesar Salad with Roasted Squash and Beets
- Detox Kale Caesar Salad
I hope that you love this tomato, nectarine, and cashew cheese salad. If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you post a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen!
Enjoy!
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Tomato, Nectarine, and Cashew Cheese Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- Diet: Vegan
Description
This tomato, nectarine, and cashew cheese salad is juicy, sweet, and satisfying. Tomato and nectarine wedges are topped with simple balsamic vinaigrette, cashew cheese, and fresh herbs for a simple side salad that tastes like summer.
Ingredients
Cashew Cheese
- 1 cup raw cashews, soaked and drained (see note)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 1 tbsp light miso or reduced sodium tamari
- 1 tbsp apple cider vinegar
- 1/2 tsp fine sea salt
Lemon Balsamic Vinaigrette
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp pure maple syrup
- 1 garlic clove, minced
- 1/4 tsp fine sea salt
- Freshly ground black pepper, to taste
Salad
- 3 tomatoes, sliced into wedges
- 2 nectarines, sliced into wedges
- Fresh basil or parsley, chopped, for garnish
Instructions
- Make the cashew cheese: Place the soaked and drained cashews, lemon juice, nutritional yeast, miso, apple cider vinegar, and sea salt in a food processor. Process until smooth, scraping down sides with a spatula as needed.
- Make the vinaigrette: Combine the olive oil, lemon juice, balsamic, dijon, maple syrup, garlic, salt, and pepper in a jar, secure the lid, and shake.
- Make the salad: Arrange the tomato and nectarine wedges on a platter. Drizzle desired amount of vinaigrette over top. Dollop the cashew cheese over top. (You might not need all of the vinaigrette or cashew cheese.) Sprinkle with chopped herbs and serve.
Notes
Soak raw cashews in boiling water for at least 45 minutes before making the cashew cheese. This softens them and makes them easier to digest.
Any leftover vinaigrette and cashew cheese can be stored in the refrigerator for several days.
- Category: Salad, Side Dish
Keywords: nectarine tomato salad, cashew cheese salad
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