TOMATO AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.
HEIRLOOM TOMATO SALAD WITH PICKLED FENNEL
Provided by Michael Anthony
Categories Salad Tomato Appetizer Vegetarian Backyard BBQ Lunch Spice Fennel Summer Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For pickled fennel:
- Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes. Bundle toasted spices, lemongrass, and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet. Place sachet and fennel in a 1-quart jar or bowl.
- Bring vinegar, sugar, salt, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over sachet and fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.
- DO AHEAD: Pickled fennel can be made 2 weeks ahead. Keep chilled.
- For assembly:
- Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.
- Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.
- Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.
HEIRLOOM TOMATO SALAD WITH FETA
Greek-style heirloom tomato salad. Garnish with more basil.
Provided by Roni
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
- Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 24.5 g, Cholesterol 22.3 mg, Fat 19.8 g, Fiber 5.5 g, Protein 8.3 g, SaturatedFat 5.8 g, Sodium 717.5 mg, Sugar 14.1 g
FRESH HEIRLOOM TOMATO SALAD
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
TOMATO FENNEL SALAD
Steps:
- Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
- Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
HEIRLOOM TOMATO SALAD RECIPE BY TASTY
Here's what you need: medium heirloom tomatoes, olive oil, balsamic vinegar, feta cheese, fresh parsley
Provided by Betsy Carter
Yield 2 servings
Number Of Ingredients 5
Steps:
- Using a serrated knife, slice the tomatoes into ½-inch (1 cm) thick rounds.
- Arrange the sliced tomatoes on a plate, alternating colors if desired.
- Drizzle with the olive oil and balsamic vinegar, and sprinkle the feta and parsley on top.
- Enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 7 grams
FENNEL, TOMATO AND FETA SALAD
Refreshing and absolutely delicious, in my opinion- I could make a meal of this myself. Do use a good olive oil, if possible! Cooking time is actually the 30 minutes standing time before serving.
Provided by FlemishMinx
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer).
- Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary).
- Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.
- To this dressing, add in the capers and the feta.
- Add sliced fennel and tomatoes, and mix well.
- Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.
Nutrition Facts : Calories 108, Fat 6.1, SaturatedFat 2.2, Cholesterol 10, Sodium 480.3, Carbohydrate 11.8, Fiber 4.4, Sugar 2.1, Protein 3.6
HEIRLOOM TOMATO SALAD WITH WATERCRESS AND PICKLED SHALLOTS
Let colorful, sweet heirloom tomatoes shine in a simple side salad.
Provided by Diana Yen
Number Of Ingredients 9
Steps:
- Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
- To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
- To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA
Provided by Suzanne Hamlin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
- Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
- Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
- Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
- If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 8 grams
HEIRLOOM TOMATO AND MOZZARELLA SALAD
As my name depicts, I'm a huge proponent of heirloom variety fruits and vegetables. This is one of my favorite ways to enjoy these lovely, unique fruits. As soon as they come back into season I'll post a photo of this beautiful salad.
Provided by Heirloom
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a wooden salad bowl toss all ingredients together.
- Season with salt and pepper according to taste.
- Serve immediately.
HEIRLOOM TOMATO SALAD WITH ROSEMARY
During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.
Provided by aimeej.B
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g
HEIRLOOM TOMATO SALAD
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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