Heirloom Tomato Salad with Pearl Couscous
Heirloom Tomato Salad with Pearl Couscous is a colorful and refreshing Mediterranean-inspired dish featuring juicy heirloom tomatoes, tender pearl couscous, fresh herbs, and a bright lemon vinaigrette. The salad offers a delightful combination of textures and flavors, from the sweetness of ripe tomatoes to the chewy bite of couscous. Easy to prepare and packed with nutrients, it works beautifully as a side dish or light meal. Fresh basil, parsley, and a simple dressing enhance the natural flavors without overpowering them. Perfect for summer gatherings, picnics, and healthy lunches, this salad is both visually stunning and incredibly delicious.
Ingredients
For the Salad
- 1 cup pearl couscous
- 2 cups water or vegetable broth
- 4 large heirloom tomatoes, sliced or chopped
- ½ small red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh parsley, chopped
- 2 tablespoons toasted pine nuts
For the Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring water or broth to a boil in a medium saucepan. Add pearl couscous and cook according to package directions, about 8–10 minutes. Drain any excess liquid and allow to cool.
- Wash and slice the heirloom tomatoes. Thinly slice the red onion and chop the fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
- In a large serving bowl, combine the cooled pearl couscous, tomatoes, red onion, basil, and parsley.
- Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Sprinkle with feta cheese and toasted pine nuts. Serve immediately or refrigerate until ready to enjoy.
Notes
- Use a variety of heirloom tomato colors for visual appeal.
- Allow couscous to cool completely before mixing.
- Fresh herbs provide the best flavor.
- Feta cheese can be omitted for a vegan version.
- Vegetable broth adds extra depth to the couscous.
- Toast pine nuts for enhanced nuttiness.
- Dress the salad shortly before serving.
- Refrigerate leftovers for up to two days.