STEAKHOUSE TOMATO SALAD
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.
- Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.
CHERRY TOMATO SALAD
Fresh parsley adds another layer of flavor to this side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together vinegar, olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepperuntil combined and thickened. Add tomatoes, red onion, and parsley; toss to combine all ingredients.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 1 g
TOMATO-BEET SALAD
This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 3 g
BEEFSTEAK TOMATO SALAD
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
- Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 123 g, Fat 11 g, Fiber 1 g, Protein 1 g
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- Spaghetti with Tomato Sauté. Easy and irresistible, this colorful pasta is just right for a summer dinner. A mix of ripe cherry tomatoes, olive oil, garlic, and chile flakes take a quick turn in a hot skillet.
- Tomato, Feta, and Red Pepper Cazuela. Here's a tapas-inspired appetizer with juicy tomatoes, red bell peppers, olives, and feta. When baked the flavors combine deliciously.
- Green Beans with Tomatoes and Crispy Breadcrumbs. This wonderful summer side mixes cherry and cocktail tomatoes with crispy breadcrumbs as the topping for green or wax beans.
- Yellow Tomato and Peach Gazpacho. What a looker! This no-cook soup is made in the blender, chilled and topped with cucumber, diced tomato, bell pepper, scallion, and peach.
- Tomato Slab Pie. Use whatever tomatoes you have—beefsteaks or medium size ones work best—for this tomato pie. Cookbook author Sarah Copeland's recipe gives us a modern spin on the rich and satisfying southern favorite.
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