Caerphilly And Tomato Salad Recipes

MEDITERRANEAN TOMATO SALAD

Steps:

• In a large bowl, gently toss the tomatoes, parsley, red onion, capers and garlic. Drizzle the olive oil and lemon juice over the tomato mixture and season with kosher salt and black pepper. Toss to coat and taste for seasoning, adding more salt and pepper if needed. Let the salad marinate for about 15 minutes for the flavors to meld. Serve or refrigerate for up to 2 days.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

FRESH TOMATO & TOMATILLO SALAD

Steps:

• Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
• Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
• Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.

CAERPHILLY AND TOMATO SALAD

Steps:

• Slice cheese (do not worry if it crumbles a bit) and tomatoes; arrange on individual plates.
• Whisk together oil, yogurt, mustard, herbs; season with salt and pepper.
• Spoon yogurt dressing over cheese and tomatoes; garnish with additional fresh herbs.

FANCY AND BEAUTIFUL TOMATO SALAD

Steps:

• Gently toss heirloom and cherry tomatoes and 1¼ tsp. salt in a medium bowl to combine and set aside.
• Finely grate lemon zest into a small bowl, then grate in garlic; set lemon aside.
• Heat oil in a small saucepan or skillet over medium until just starting to shimmer. Add za'atar and cook, stirring occasionally, until fragrant and slightly darkened in color, about 1 minute. Add lemon zest and garlic, cook 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za'atar oil to a heatproof measuring cup.
• Place pita chips in a large bowl and drizzle 2 Tbsp. za'atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
• Cut reserved lemon in half and squeeze juice from 1 lemon half into a small bowl. Stir in honey and remaining ½ tsp. salt. Gradually add remaining za'atar oil, stirring constantly until emulsified. Taste dressing and add more lemon juice, honey, or salt if needed.
• Add feta, basil, mint, and reserved tomatoes to bowl with chips and drizzle dressing over; toss gently to combine.
• Spoon salad onto platter, making sure to leave no juices behind. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.