Vine Ripe Tomato Salad Recipes

VINE-RIPE TOMATO SALAD WITH QUESO FRESCO, CILANTRO, AND SERRANO

Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano image

Provided by Aarón Sánchez

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large round tomatoes
1 red onion, thinly sliced
1 serrano, thinly sliced
1 tablespoon chopped cilantro leaves
1/4 cup queso fresco
1 teaspoon Mexican oregano
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper

Steps:

Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.
In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

VINE RIPENED TOMATO, SWEET ONION AND BASIL SALAD

Vine Ripened Tomato, Sweet Onion and Basil Salad image

Make sure that the tomatoes are fresh vine-ripened tomatoes--they make all the difference in the world. A delicious and quick summer salad using fresh ingredients. For the garlic infused olive oil, I used the olive oil from Juenessa's Recipe #221637.

Provided by PaulaG

Categories Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 medium tomatoes
1/2 medium sweet onion, sliced, separated into rings
2 tablespoons fresh basil, chopped
1 tablespoon garlic-infused olive oil (Garlic-Infused Oil and Dipping Sauce)
1/2 teaspoon red wine vinegar
2 ounces goat cheese, crumbled
salt and pepper

Steps:

Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
In a small dish, blend the olive oil and vinegar together, pour over the salad.
Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
Allow to rest 10 to 15 minutes before serving.

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