Salad Of Many Tomatoes Recipes

SLICED TOMATO SALAD

Steps:

• Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.

CHERRY TOMATO SALAD

Steps:

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

SALAD OF MANY TOMATOES

Steps:

• Two hours ahead of time, place the yogurt in a strainer lined with a coffee filter and set over a bowl. Place in the refrigerator and let yogurt drain for two hours. At serving time, cut large tomatoes into chunks or wedges; cut small tomatoes in half or quarters. Place all tomatoes in large bowl. Place vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt. Drizzle in olive oil while whisking so as to form an emulsion. Pour over tomatoes, add chives, and stir. Serve over pieces of toasted country bread.
• TOASTED COUNTRY BREAD
• Preheat oven to 350 degrees. Brush bread slices lightly with olive oil on both sides. Place on rack placed on a cookie sheet and place in oven. Toast for 1015 minutes, or until just beginning to brown. Spoon tomato salad on top and serve.

TINY TOMATOES SALAD

Steps:

• Halve the tomatoes and toss in a medium-size bowl with shallot, basil, olive oil, balsamic, and salt and pepper.
• Serves: 4

TOMATO SALAD

Steps:

• Mix tomatoes, corn, green onion, basil, parsley, balsamic vinegar, salt and pepper and honey mustard together.
• Marinate 20 minutes at room temperature.