CHERRY TOMATO SALAD
Recipe video above. This fresh, juicy tomato salad brings together two of the greatest flavour combinations known to mankind - tomato and basil! Make this with cherry tomatoes or grape tomatoes, or even normal tomatoes cut into chunks.The vinaigrette is slightly thickened with mustard so it clings to the tomato better, and a touch of red onion provides some much needed freshness.
Provided by Nagi
Categories Sides Vegetables
Number Of Ingredients 7
Steps:
- Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
- Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
- Place tomatoes, onion and basil in a bowl.
- Pour over Dressing. Gently toss and serve immediately.
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
THE MOTHERSHIP TOMATO SALAD
Steps:
- This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
- If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
- Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
- Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
- Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
- This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
- August - Why We Love: Heirloom Tomatoes
HEIRLOOM TOMATO SALAD
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FANCY AND BEAUTIFUL TOMATO SALAD
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Provided by Sarah Jampel
Categories Bon Appétit Dinner Lunch Salad Tomato Feta Basil Mint Lemon Summer Vegetarian Soy Free Peanut Free Tree Nut Free Quick & Easy Kid-Friendly
Yield 6 servings
Number Of Ingredients 12
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.
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