Since trying this salad, I’ve taken to smearing peanut or almond butter on my garden tomatoes before eating them…
3 – 4 medium tomatoes, about a pound
2 medium green peppers
3 T nut butter
3 T vegetable oil
2 T white wine or rice vinegar
1 clove garlic, minced
salt and pepper, to taste (taste nut butter for saltiness first)
fresh, chopped herb, for garnish, optional
1. Core tomatoes. Slice or chop. Either put in a serving bowl or on individual salad plates.
2. Stem, seed and rib green peppers. Slice lengthwise or crosswise into thin strips. Add to tomatoes.
3. Combine nut butter, oil, vinegar, garlic, salt, and pepper in a bowl or in a small food processor until emulsified. If doing this by hand, either have the nut butter at room temperature, or be prepared to mash, beat, smoosh, whisk it for a while.
4. Spoon over tomato and green peppers. If you’re using a salad bowl, gently toss before serving.