TOMATO VINAIGRETTE
My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.
Nutrition Facts :
TOMATOES WITH VINAIGRETTE
"This easy dressing is a tasty way to top tomatoes," says field editor Joanne ShewChuk, St. Benedict, Saskatchewan. "I got the recipe from my mother."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.
Nutrition Facts :
TOMATOES VINAIGRETTE
Make and share this Tomatoes Vinaigrette recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chopped tomatoes in a large bowl.
- In another bowl whisk together red wine vinegar, garlic, salt, black pepper, oregano, sugar and oil.
- Pour the dressing over the tomatoes; toss to coat.
- Sprinkle with fresh parsley.
- Season with more salt and pepper if desired.
Nutrition Facts : Calories 116.9, Fat 10.4, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 5.9, Fiber 1.8, Sugar 3.8, Protein 1.3
TOMATO VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
- Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms
TOMATO VINAIGRETTE
A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.4 g, Sodium 2.1 mg, Sugar 0.6 g
TOMATO VINAIGRETTE
Provided by Food Network
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.
GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
- Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
- Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
MICHEL ROUX'S TOMATO VINAIGRETTE
Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette, Roquefort Vinaigrette
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
Steps:
- Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.
TOMATO-HERB VINAIGRETTE
This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.
Provided by Jenny
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g
TOMATOES VINAIGRETTE
Provided by Gina Schild
Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Summer Bon Appétit Miami Florida
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.
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