MARINATED TOMATO SALAD WITH HERBS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
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.
TOMATO-RED ONION SALAD
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
- Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.
RED ONION, TOMATO AND HERB SALAD
Steps:
- Arrange the sliced tomatoes on a shallow platter. Sprinkle the sugar on the tomatoes. Season with salt and pepper. Layer the onion rings on top of tomatoes. Garnish with chopped basil. Mix the vinegar and olive oil in a bowl and pour over the tomatoes and onions. Toss gently.
TOMATO SALAD WITH RED ONION AND HERBS
Steps:
- In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.
TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
TOMATO SALAD WITH RED ONION & HERBS (GOURMET)
This delicious and easy salad is from Gourmet Magazine (Aug. 1993) and was also printed in their new cookbook. It is great with some fresh, shave Parmesan on top. You can also add cucumbers. If you don't have any shallots, just omit them. This is a great dish to make ahead as the salad is even better the next day when the flavours have had a chance to meld and develop.
Provided by blucoat
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad.
- Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.
Nutrition Facts : Calories 127.9, Fat 9.4, SaturatedFat 1.3, Sodium 20.4, Carbohydrate 10.8, Fiber 2.6, Sugar 6, Protein 2.1
TOMATO AND BREAD SALAD WITH RED ONION
Categories Salad Onion Tomato Side No-Cook Quick & Easy Buffet Vinegar Basil Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 appetizer servings
Number Of Ingredients 7
Steps:
- Pour vinegar into small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place bread in large bowl. Pour in enough cold water (about 8 cups) to cover bread. Soak 5 minutes. Drain well; squeeze bread to remove as much liquid as possible. Coarsely crumble bread into same bowl. Add tomatoes, onion and basil. Toss with enough vinaigrette to coat. Season salad generously with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate. Let stand 1 hour at room temperature before serving.)
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