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–+ servings

Vegetarian Sausage Salad with Paprika Dressing

5 from 1 review
This salad is a marriage between my farmer's market girlie aesthetic and my general love for pre-made vegetarian sausage. Because truly NOTHING beats a pan fried, crispy vegetarian sausage tossed in with fresh vegetables and herbs. The garlicky, paprika dressing is just a bonus here, letting all the ingredients in this salad truly shine.
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2 servings

Ingredients

  • 2 links of vegetarian sausage, I like the Trader Joe's Italian Sausage-less Sausage, but really any will work!
  • 1 tablespoon neutral cooking oil
  • 2 cups cherry tomatoes
  • 2 ears corn, shucked
  • 1 small handful of mint
  • 1 small handful of basil
  • 2 cloves garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon Diamond Crystal kosher salt , 1/2 tsp if using Morton's
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • A few cracks of black pepper

Instructions 

  1. Chop up the sausage into medallions Put a pan on medium heat and add in the cooking oil. When the oil has heated up, add in the sausage. Let it sizzle for about 1 minute on each side or until frizzled and crisped on the edges. Set these aside.
  2. Chop the cherry tomatoes into halves and slice off the corn kernels from the cob.
  3. Tear off the mint leaves from the stem, and do the same with the basil. Rub them between your palms to activate the aromas.
  4. In a large bowl, grate the garlic cloves with a microplane. Add the paprika, coriander, red pepper flakes and salt. Drizzle in the red wine vinegar and the olive oil. Mix to combine.
  5. Add the tomatoes and corn to the large bowl. Toss with clean hands to coat everything in the dressing. Then add in the herbs and sausage and toss again a few times. You don't want to toss the herbs too much or else they will get a little beat up and won't be as vibrant. Taste and adjust with more salt, vinegar and oil as needed.
  6. Pour into two bowls, top with a few cracks of black pepper and serve!