Tomato Mint Garlic Salad Recipes

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 & MINT SALAD

Steps:

• Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

TOMATO-MINT-GARLIC SALAD

Steps:

• First, we make the dressing --
• Mince (or press using a garlic press) the garlic and set in a glass or glass measuring cup.
• Pour salt on the garlic.
• Squeeze the lemon over the garlic. If the lemon wasn't very juicy, you might need to squeeze more lemon.
• Add the olive oil GRADUALLY. The proportion of oil should be slightly less than half the amount of the lemon-garlic mixture.
• Whisk the dressing with a fork until it is slightly creamy.
• Place the diced tomatoes and chopped mint in a non-reactive bowl.
• Pour the dressing over the tomato-mint mixture and stir well.
• Cover and place in the fridge until ready for use. This mixture can keep up to 24 hours.
• Meantime, rinse, dry and finely shred the Romaine lettuce and refrigerate until ready to use. If dry enough, the lettuce can also keep up to 24 hours.
• When ready to use, pour the tomato-mint-garlic mixture over the lettuce, toss and serve.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.