Sunflower Sprout and Tomato Salad Recipe |
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Sunflower Sprout + Tomato Salad

Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Author Justin McChesney-Wachs


  • 4 oz sunflower sprouts rinsed and dried
  • 2 to matoes cut in wedges
  • 1 shallot peeled and sliced thin
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon +/- honey
  • 1/2 teaspoon dijon mustard
  • salt + pepper to taste


  • Whisk the red wine vinegar, honey and dijon in a medium bowl to combine. Slowly add the olive oil while whisking to create an emulsion. Add more honey to adjust sweetness and season with salt + pepper to taste. Add the sliced shallots to the vinaigrette and let sit for a few minutes.
  • Placed the tomato slices around the plate with a slice of shallot on top of each. Add the sunflower sprouts to the middle of the plate, creating as much height as possible.
  • Drizzle the vinaigrette over all ingredients and season with a little salt + pepper.


Add some goat cheese or shaved parmesan to add another element of richness.