Rainbow Salad with Fresh Tomato-Basil Dressing

May 9, 2016

This super simple raw salad is the perfect side dish for any occasion!

Featuring easy to find ingredients and one of our favorite oils for meal prep, you can put this together in no time!

2 plum tomatoes
2 large cloves garlic, minced
2 tbs. champagne vinegar
½ cup extra-virgin olive oil
1-3 drops Basil essential oil
Salt and freshly ground pepper, to taste
Pinch of sugar (optional, to cut acidity of tomatoes)
4 zucchini
4 summer squash
8 radishes, very thinly sliced
4 shallots, very thinly sliced
2 cups cherry tomatoes, halved
1½ cups shaved parmesan
1 cup sunflower seeds
Using a mini food processor, puree the tomato; you should have about 1/2 cup. In a small bowl, whisk together tomato puree, minced garlic, champagne vinegar, olive oil, and Basil essential oil. Season to taste with salt and pepper. Add sugar to taste if desired.

Trim ends from zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every 3 or 4 rotations.

Transfer zucchini and squashes to a large bowl. Add radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute. Top with parmesan shavings and sunflower seeds and serve immediately.


Serves 8.

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