Heirloom Tomato And Basil Platter Recipes Ww Usa
HEIRLOOM TOMATO & BASIL PLATTER
Nothing says summer more than juicy ripe tomatoes and fresh basil. Use a variety of colored tomatoes for the prettiest presentation.
Categories Dinner,Lunch,Brunch,Appetizers,Snack
Time 18m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.
- Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing. Yields half a sliced tomato, a few onion slices and about 2 teaspoons dressing per serving.
Nutrition Facts : Calories 34 kcal
HEIRLOOM TOMATO AND BASIL PLATTER
A stunning plate of fresh sliced tomatoes and torn basil drizzled with a homemade dressing is the epitome of summer. It's a welcome, no-cook addition to any weeknight meal or for a backyard barbecue since this recipe easily doubles or triples to serve a crowd. For the prettiest presentation, use a variety of colorful tomatoes, whatever looks and smells enticing at the farmers' market or your local grocery store. For a heartier salad, sprinkle with some crumbled feta or ricotta salata, or mix some sliced fresh mozzarella in among the tomato slices and serve it all on a bed of peppery arugula.
Categories Appetizers
Time 18m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.
- Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing.
- Per serving: 1/2 tomato, a few onion slices and about 2 teaspoons dressing
Nutrition Facts : Calories 33 kcal
HEIRLOOM TOMATO PLATTER
Make and share this Heirloom Tomato Platter recipe from Food.com.
Provided by Dan Churchill
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.
- Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden.
- In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.
- To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving.
BASIL & HEIRLOOM TOMATO TOSS
I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil like lemon, lime, licorice and cinnamon. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Add remaining ingredients; toss gently to combine.
Nutrition Facts : Calories 162 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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