How can I make candied pecans at home?

Add a half cup pecans to a pan with 1 Tablespoon each coconut sugar and maple syrup and cook on medium/low heat until the liquid turns sugary and nuts are evenly coated (about 5-6 minutes). Enjoy!

What else can I use candied pecans for?

Candied pecans are amazing in oatmeal, on vegan ice cream, in salads, on baked sweet potatoes or baked butternut squash, in a homemade trail mix. And they store well at room temp for up to a week or in the freezer.

What are some plant-based protein additions to this tomato, basil, cucumber salad?

This flavors in this salad would be excellent with cubed extra firm tofu, the vacuumed packed kind rather than the tofu packed in water. You could also opt for chick peas.

How do I julienne basil leaves properly?

Layer basil leaves on top of each other, roll them up fairly tightly, then make slices.

Can I prepare my tomato, basil, cucumber salad in advance?

To prepare the salad in advance, store the glaze and candied pecans separately. This will keep everything fresh and crisp, and you can assemble it just before serving without losing that perfect texture. I would recommend slicing the basil just before serving to preserve freshness, or simply toss on the whole fresh leaves instead of slicing if you need to save time.

Tomato Basil Cucumber Salad with Candied Pecans

Description

Impress your guests with this incredibly easy to make beautiful Tomato, Basil, Cucumber Salad. With crunchy sweet candied pecans (don't worry, they're super simple) and a rich, tangy balsamic glaze it's the perfect appetizer. Or, simply add a warm crusty sourdough bread and some vegan butter and it's a meal in itself!

Ingredients

Scale

For The Salad

3 tomatoes, medium sized (about the size of a tennis ball), sliced. The ones that come still on the vine are the perfect size.

Half of a cucumber, sliced

8-10 large fresh basil leaves julienned (you can also toss them on your salad whole if you prefer).

1/2 Tablespoon Balsamic Glaze per salad, drizzled over top.

For The Candied Pecans

1/2 cup Pecans, roughly chopped

1 Tablespoon Maple Syrup

1 Tablespoon Coconut Sugar (or Brown Sugar)

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Instructions

Gather your ingredients!
Peel your cucumber with a vegetable peeler to create fancy stripes. This helps reduce the bitterness of the skin without losing too much flavor, and it looks fancier too! Slice the cucumber into about ¼-inch rounds. For extra texture, use a crinkle cut knife!
Slice your tomatoes into ¼ to ½ inch thick slices.
Julienne a handful of fresh basil leaves. Stack a few leaves, roll them up tightly, and slice thin strips. You can also just toss the fresh leaves on the salad if you prefer, that's pretty too!
Roughly chop your pecans and add them to a small frying pan with the coconut sugar and maple syrup. Cook over medium-low heat for 5-6 minutes, stirring often as the mixture bubbles and turns sticky. When the pecans are coated in a sugary glaze and look dry, remove them from the heat and let cool for a couple of minutes.
Layer the tomato and cucumber slices on plates. Top with your beautifully julienned basil and crunchy candied pecans. Drizzle with balsamic glaze, go ahead get fancy with it!

Equipment

Cutting Board

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Measuring Cups and Spoons

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Notes

Candied Pecan Tip: Stir frequently while candying pecans to prevent burning. Start on medium heat, then reduce to low. Let cool completely before adding to the salad for the perfect crunch!
Make Ahead Tip: Store salad ingredients separately to keep them fresh and crisp. Assemble just before serving.
Basil Tip: Slice basil right before serving to preserve freshness and avoid wilting.
Balsamic Glaze Tip: If you can’t find balsamic glaze, simmer balsamic vinegar with maple syrup until thickened. Homemade glaze adds a deep flavor.
Storage: Best eaten fresh, but leftovers can be stored in an airtight container for up to 2 days. Do not freeze.
Balsamic Glaze Storage: Store bought glaze keeps in the pantry. Homemade lasts 1-2 weeks in the fridge. Great on other salads or roasted veggies.
Candied Pecan Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to a month.
Lunch Tip: Pack salad ingredients separately with dressing and pecans, then toss together for a fresh lunch.
Variations: Add creamy avocado chunks for a more filling meal. Swap pecans for walnuts, almonds, or raw pumpkin seeds for a nut-free version. Replace basil with spinach if you're not a fan of herbs. Try adding Kalamata olives for a salty kick. Top with vegan feta.

Prep Time: 15 minutes
Category: Salads, Side Dishes
Method: Stovetop
Cuisine: Mediterranean