Vegan Cherry Tomato Salad With Peach Chutney Dressing Recipes

TOMATO-PEACH SALAD

Steps:

• Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
• See all 50 Simple Salads

VEGAN CHERRY TOMATO SALAD WITH PEACH CHUTNEY DRESSING

Steps:

• Cut all tomatoes into small pieces. Mix it up with wedges and halves. Do not slice.
• Dice yellow capsicum.
• Chop or hand tear basil.
• Peal peaches, dice and discard the stone.
• In a small fry pan, dry fry the cumin and fennel seeds for 1-2 minutes on medium heat. Set aside.
• Add 2 tbsp olive oil into a large fry pan. Add garlic, ginger, and onion. Fry until softened.
• Add diced peaches, apple cider vinegar, sugar, star anise, nutmeg, cinnamon and toasted cumin and fennel seeds. Stir continuously until all liquid has been absorbed and peaches have softened.
• Set aside to cool.
• Once cooled, in a small mixing bowl, add 2 tbsp olive oil and 4 tbsp of apple cider vinegar to the chutney. Stir until well combined.
• In a medium size mixing bowl, add the chopped tomatoes, yellow capsicum, basil.
• Gently fold the peach chutney dressing through the salad.
• Place the dressed salad onto a serving platter and season with freshly ground pepper.

LUCY'S TOMATO AND PEACH CHUTNEY

Steps:

• Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.