Tomato Salad with Miso Vinaigrette
Prep time
Total time
This is a lovely no-oil dressing contains miso, capers, pistachio and shallots.
Recipe type: Salad
Cuisine: american
Serves: 4
  • 2 heirloom tomatoes, sliced
  • pinch of salt (or more to taste)
  • fresh ground black pepper
Pistachio Vinaigrette
  • ⅓ cup roasted pistachios, coarsely chopped
  • ¼ cup mild white miso
  • 2 tablespoons capers
  • ¼ cup shallots, finely chopped
  • 2 tablespoons Champagne vinegar
  • 2 teaspoons maple syrup
  • 2 tablespoons water
  1. Whisk together the miso, capers, shallots, champagne vinegar, maple syrup, salt and a little fresh ground black pepper. Add the chopped pistachios. Refrigerate until using.
  2. Arrange the tomato slices on plates. Stir the pistachio sauce and spoon over the tomatoes.
  3. Add the pinch of salt and a few twists of fresh ground black pepper.
Recipe by Ordinary Vegan at