Dill Pesto Tomato Salad with Pickled Red Onions

vegan pesto - dill pesto recipe

Pesto is a sauce that usually consists of basil, garlic, pine nuts or walnuts and olive oil, this dill pesto is a tasty alternative, bursting with flavour.

This vegan recipe is delightfully light and refreshing. There’s no better way to welcome August than with a fresh tomato salad that doesn’t include any animal products.

For this recipe, I’ve included both beef tomatoes and cherry tomatoes. The beef tomatoes have a more intense flavour and work well with the small and sweet cherry tomatoes. Tomatoes are a wonderful source of vitamins A, C, and K. Tomatoes are low in calories but high in nutrients.

Back to the recipe – The pesto consists of dill, red onion and olive oil and maple syrup. This recipe is very versatile, so anytime is a good time for this light and refreshing salad that takes only 10 minutes to prepare. It will also keep in the refrigerator for up to one week.

Also see this post: How to make pickled onions

TAGS: Is pesto vegan? | Vegan pesto recipe | Dill Pesto

Dill Pesto Tomato Salad with Pickled Red Onions

  • Servings: 2
  • Difficulty: easy
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    For the Tomato Salad with Pickled Red Onions:
  • 1 large beef tomato, sliced
  • handful of cherry tomatoes, different colours if in season, sliced in half
  • 2 tbsp of quick pickled onions
  • handful of rocket
  • 2-3 sprigs of fresh dill
  • For the Dill Pesto:
  • 20g fresh dill, roughly chopped
  • ¼ small red onion, roughly chopped
  • 30ml olive oil
  • 1 tbsp maple syrup
  • salt & pepper to taste


  1. Put all the dill pesto ingredients into a small blender and blitz until combined (or use a mortar & pestle if you prefer).
  2. On a large serving platter, spread the dill pesto across the base, then arrange the tomatoes on top, followed by the rocket, a sprinkling of quick pickled onions and some dill sprigs.
  3. TIP: Double the pesto recipe if you want some leftover to keep in the fridge, to add to other dishes!

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