Tomato And Shallot Salad Recipes
TOMATO SALAD WITH SHALLOT VINAIGRETTE, CAPERS, AND BASIL
Provided by Melia Marden
Categories Salad Tomato Side No-Cook Vegetarian Low Cal Basil Healthy Vegan Shallot Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
- Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.
TOMATO AND SHALLOT SALAD
Dreaming of summer tomatoes - this recipe has me expanding my grape, fig & cherry tomato plans to include blacks & greens among the reds, pinks, whites, yellows & oranges. I love growing those lil buggers - they are so resilient & fruitful! Uncovered in The Washington Post whose food editors adapted it from chef Cathal Armstrong of Restaurant Eve in Old Town Alexandria. The recipe initially called for 6 grinds of black pepper... seriously, LOL! Allow for an hour to chill - recipe called for up to 4 hours but that may alter fresh garden cherry tomatoes in an ungood way. Won't matter for store bought.
Provided by Busters friend
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.
Nutrition Facts : Calories 95.2, Fat 7.1, SaturatedFat 1, Sodium 590.4, Carbohydrate 7.8, Fiber 2, Sugar 3.9, Protein 1.7
HEIRLOOM TOMATO SALAD WITH WATERCRESS AND PICKLED SHALLOTS
Let colorful, sweet heirloom tomatoes shine in a simple side salad.
Provided by Diana Yen
Number Of Ingredients 9
Steps:
- Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
- To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
- To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
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