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  • Stephanie Wharton

Tomato Bursted Salad

By Stephanie Wharton

This vibrant dish only takes a few moments to prepare, but you’ll feel like you’re dining in an upscale Italian restaurant. The simplest of ingredients are used, but when combined together offer a well-rounded meal with many flavors. I recommend using cherry tomatoes for this dish, but nearly any fresh tomatoes can be used. If using grape tomatoes, just be sure to slice them in half first to help expedite the release of their natural juices.


  • 8 oz red lentil and quinoa pasta, dry (or your favorite pasta!)

  • 4 cups cherry tomatoes

  • 4 garlic cloves, minced

  • 1/2 cup parmesan

  • 1 tbsp avocado oil, plus more for drizzling

  • salt and pepper

  • fresh basil


  1. Cook pasta according to the directions on the package. Drain and drizzle with avocado oil to prevent sticking.

  2. In the meantime, add 1 tbsp avocado oil to a large saute skillet and turn to medium heat. Add the garlic, tomatoes, salt, and pepper to the skillet. Stir occasionally and cook until all the tomatoes have burst – about 15-20 minutes.

  3. Add pasta to a large serving bowl and top with tomato mixture, cheese, and basil. Enjoy!


  • Use 1 tbsp nutritional yeast in place of parmesan cheese for a dairy-free option

  • Feel free to add in chicken, chickpeas, or hemp seeds for added protein


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