Herb Toasts And Tomato Salad Recipes

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HERB TOASTS AND TOMATO SALAD

This variation of bruschetta features Martha's Roasted Garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8



Herb Toasts and Tomato Salad image

Steps:

  • Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
  • Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
  • Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.

2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
3 cloves Martha's Roasted Garlic
6 slices (1/4 inch thick) rustic bread, cut on the diagonal
2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped

HERB TOASTS

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 8 toasts

Number Of Ingredients 0



Herb Toasts image

Steps:

  • Slice a baguette in half crosswise, then cut each half lengthwise into 4 sticks. Cook 3 tablespoons minced red onion in 4 tablespoons butter until soft. Season with salt and pepper and add 1/4 cup minced mixed herbs. Brush onto the bread and sprinkle with parmesan cheese. Bake at 400 degrees until golden, 10 to 15 minutes.
  • Photograph By Antonis Achilleos

TUNA SALAD WITH HERB TOAST

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12



Tuna Salad with Herb Toast image

Steps:

  • Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes.
  • Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.

Nutrition Facts : Calories 494 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 37 milligrams, Sodium 983 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 29 grams

6 tablespoons mayonnaise
1/2 cup chopped fresh basil and/or chives
Kosher salt and freshly ground pepper
4 thick slices crusty bread
2 tablespoons red wine vinegar
1 head romaine lettuce, shredded
1 English cucumber, chopped
1 15-ounce can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
2 stalks celery, chopped
3 tablespoons chopped pickles or cornichons
2 5-ounce cans solid white tuna in water, drained

TOMATO AND HERB SALAD WITH FRESH CHIVE CHEESE

This salad will be just perfect with homegrown tomatoes of all sizes & colours. from those folks at Sunset who know good food. A related recipe is the Fresh Chive Cheese - Recipe#367835.

Provided by Busters friend

Categories     Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8



Tomato and Herb Salad With Fresh Chive Cheese image

Steps:

  • Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
  • In a small bowl, whisk 1 teaspoons salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
  • Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

Nutrition Facts : Calories 234.2, Fat 18.3, SaturatedFat 7.6, Cholesterol 40, Sodium 613.8, Carbohydrate 6.1, Fiber 1.5, Sugar 3.9, Protein 12.3

2 lbs tomatoes, assorted vine-ripened
14 slices mozzarella cheese, fresh (Fresh Chive Cheese if you made it)
1 teaspoon sea salt, to taste
1 1/2 tablespoons red wine vinegar
1/2 teaspoon honey
1/4 cup extra virgin olive oil
3 sprigs marjoram, plus flowers if any
12 basil leaves, plus flowers if any

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



Tomato-Herb Vinaigrette image

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

¼ cup red wine vinegar
2 tablespoons Burgundy wine
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon black pepper
1 cup olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
3 shallots, minced
1 cup diced tomatoes

STUFFED TOMATO SALAD

These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Stuffed Tomato Salad image

Steps:

  • Cook bacon until crisp; drain, crumble bacon and set aside.
  • In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
  • In another bowl, stir together celery, green onion and cottage cheese.
  • Add bacon mixture.
  • Cover and let stand for one hour in refrigerator.
  • Line four salad plates with romaine lettuce leaves.
  • Cut stem ends from tomatoes.
  • Place tomatoes cut sides down, on lettuce leaves.
  • Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
  • Carefully spread out sections, forming a flower.
  • Sprinkle with salt.
  • Fill each with an equal amount of cheese mixture.

4 slices bacon
3 tablespoons light mayonnaise
2 teaspoons balsamic vinegar
1/4 teaspoon dried basil
1/2 cup celery, diced
2 green onions, chopped
1 1/2 cups 2% fat cottage cheese
4 large tomatoes, freshly harvested, vine ripened
salt and pepper (I like a touch of cayenne pepper)
romaine lettuce leaf (inside leaves)

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS

Provided by Amanda Hesser

Categories     dinner, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 22



Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts image

Steps:

  • In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
  • In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
  • Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
  • Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
  • Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
  • Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 645 milligrams, Sugar 7 grams, TransFat 0 grams

1 teaspoon olive oil
1 clove garlic, peeled
1 teaspoon freshly ground cumin
1 1/4 teaspoons sweet paprika
Large pinch of cayenne pepper
19 ounces ripe tomatoes, cored and quartered
1 teaspoon Maldon or other sea salt
Freshly ground black pepper
Juice of 1/2 lemon, plus 4 small lemon slivers for serving
Dash of Angostura bitters
Splash of Worcestershire sauce
2 sprigs cilantro
1 heaped tablespoon black pumpkin seeds or pepitas
1/2 cup roughly sliced celery with leaves preferably inner stalks
3 handfuls mixed watercress and arugula, roughly torn
1 scallion, roughly chopped
1/2 smallish cucumber, halved lengthwise and thinly sliced
1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
2 tablespoons olive oil
2 teaspoons red-wine or sherry vinegar
8 small slices country bread, toasted
3 tablespoons soft, creamy goat cheese

TOMATO BREAD SALAD WITH HERBS

Categories     Salad     Herb     Olive     Tomato     No-Cook     Valentine's Day     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9



Tomato Bread Salad with Herbs image

Steps:

  • In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

1 tablespoon red-wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch salt
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread
1/2 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 cup Niçoise or Kalamata olives
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

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