Inspired by Anna Jones’s tomato and coconut cassoulet, a rustic and cozy late summer dream hardly worth altering, this subtly lighter version is the perfect salad addition for your casual Wednesday evening or elevated gathering. Made with crisped sourdough, the sweetest roasted cherry tomatoes, and a subtle hint of creamy coconut, I’m most drawn to the ease of the one-skillet meal, everything into the pot, made complete with seasonal vegetables, grains, fiber and plant based protein. I serve my vegan tomato sourdough salad alongside fresh arugula, lightly dressed with lemon juice and olive oil. Although you won’t find one on my plate – Andrew topped his with a runny fried egg. <br /> <br />Nutritional Information [per serving = 1 cup] <br />240 Calories, 7g Fat, 36g Carbohydrates, 6.2g Fiber, 6.8g Sugar, 10g Protein

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