Tomato And Herb Salad With Fresh Chive Cheese Recipes
SLICED TOMATOES WITH FRESH HERB DRESSING
Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.
Provided by MOMAZIRLOTT
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g
LATE SUMMER TOMATOES WITH FRESH HERBS
Steps:
- Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
- Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.
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
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
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