Tomato Herb Salad Dressing Recipes

TANGY & SWEET TOMATO DRESSING

Steps:

• Blend all ingredients thoroughly in high-powered blender such as the Vitamix.
• Pour into glass jar or dressing container.
• Refrigerate.

TOMATO-HERB VINAIGRETTE

Steps:

• Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

FRESH TOMATO DRESSING

Steps:

• In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
• Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
• BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.

TOMATO HERB SALAD DRESSING

Steps:

• Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator.

TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE

Steps:

• Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
• Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

MARINATED TOMATO SALAD WITH HERBS

Steps:

• Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
• Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
• Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

MEDITERRANEAN TOMATO SALAD

Steps:

• In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic.
• Add sumac, kosher salt and a generous sprinkle of freshly ground pepper. Add lemon juice, white wine vinegar and extra virgin olive oil. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese (optional). Enjoy!

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds assorted heirloom tomatoes into wedges. Whisk 1 tablespoon each lemon juice and chopped mixed herbs (such as chives, basil and parsley), 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey and salt and pepper to taste in a large bowl. Add the tomatoes and gently toss. Sprinkle with more chopped herbs.

HERBY TOMATO SALAD WITH TAMARIND-MAPLE DRESSING

Steps:

• Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
• Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
• Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
• Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
• Prepare the dressing: Whisk together all the ingredients.
• Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)

SLICED TOMATOES WITH FRESH HERB DRESSING

Steps:

• Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

LOW CALORIE TOMATO HERB SALAD DRESSING

Steps:

• Combine ingredients in a glass jar (that has a tight fitting lid). Cover and shake well.
• Chill.
• Shake before serving.

TOMATO AND HERB SALAD

Steps:

• In small bowl, beat dressing ingredients with wire whisk until well blended.
• On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.

TOMATO TANG SALAD DRESSING

Steps:

• Place tomato, vinegar, Worcestershire sauce, ketchup, mustard, basil, and thyme in a small bowl. Mix thoroughly, cover, and refrigerate until serving.