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Heirloom Tomato & Chevre Basil Salad

Recipes > Salads+Soups

By: Candice Kumai

Clean Eating. Naked. Organic. Real. Raw.

That’s what food should be. Many fruits and vegetables are far easier to digest raw rather than cooked, leaving you with more nutrients and fewer added calories and less added fat. Try going raw for just half a day’s meals, and watch the pounds fall off. It’s a simple commitment, and I bet you’ll look and feel like a million bucks! Try this delish Heirloom Tomato & Chevre Basil Salad and you’ll taste the beauty of clean eating.

Pom Vinaigrette                   

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons POM juice

1/2 teaspoon sea salt

1 egg yolk


3 cups arugula or rocket

2 cups chopped sweet basil

3–4 firm medium heirloom tomatoes, sliced

3 ounces chèvre (goat cheese), cut into medallions

1/4 cup pumpkin seeds (pepitas)

To make the vinaigrette                       

In a small bowl, mix the vinegar, mustard, POM juice, and sea salt. Add the egg yolk and whisk until incorporated.

To make the salad

In a medium bowl, mix the arugula, basil, and tomatoes.

Drizzle the salad with the dressing and lightly toss to coat. Top with the chèvre medallions. Sprinkle with the pumpkin seeds and enjoy!


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