Vegan Cherry Tomato Salad with Peach Chutney Dressing
All the aromatic spices in this easy homemade peach chutney will transform this simple Vegan Cherry Tomato Salad into a centrepiece of colour and flavour!
Cut all tomatoes into small pieces. Mix it up with wedges and halves. Do not slice.
Dice yellow bell pepper (capsicum).
Chop or hand tear basil.
Salad Dressing
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.
Assembly
In a medium size mixing bowl, add the chopped tomatoes, yellow bell pepper (capsicum) and basil.
Gently fold the peach chutney dressing through the salad.
Place the dressed salad onto a serving platter and season with freshly ground pepper.
Notes
You can use any type of tomatoes as you wish. Just be sure to get a variety of colours and sizes to create that “wow” factor.
Any coloured capsicum is fine to use. I love the yellow capsicum for the colour albeit it is the most expensive of the 3 colours.
For the peach chutney, try and get a hold of ripe peaches as they are much easier to peel. If you're not able to, place them in a pot of boiling water for 5-10 minutes. The skin will peel off easier.
Once the chutney is made and if the peaches are too chunky for your liking, you can use a masher to mash the peaches.