TOMATO-BASIL VINAIGRETTE
A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.
Provided by KellyMac6
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
- The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.
SALMON WITH TOMATO VINAIGRETTE
One of "30 Best Fast Recipes Ever" as dubbed by Food & Wine. This is from Ted Allen's cookbook The Food You Want to Eat. Definitely not a salad as the title suggests, but more like a chunky sauce of tomatoes, capers, shallots and cumin to perfectly compliment the salmon.
Provided by januarybride
Categories < 30 Mins
Time 20m
Yield 4 fish fillets, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°.
- In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
- Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
- Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
- Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Nutrition Facts : Calories 398.5, Fat 24.2, SaturatedFat 3, Cholesterol 102.1, Sodium 203.4, Carbohydrate 4.2, Fiber 1, Protein 40
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 :
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.
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
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
TOMATO-BASIL VINAIGRETTE
Categories Condiment/Spread Herb Tomato Salad Dressing Basil Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
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.
TOMATO AND ONION VINAIGRETTE
Steps:
- Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.
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.
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CHARRED TOMATO VINAIGRETTE RECIPE | FOOD & WINE
From foodandwine.com
Servings 1.25Total Time 20 minsCategory TomatoPublished 2015-07-21
- Light a grill or preheat a grill pan to medium-high. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly.
- In a food processor, combine the grilled tomatoes with the vinegar, lemon juice and mustard and pulse to blend. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil. Transfer the vinaigrette to a medium bowl, stir in the parsley and season with salt and pepper.
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- Preheat the oven. Wash and cut the eggplant crosswise into slices about 3/8-inch (around 1 centimeter) thick.
- Place the eggplant slices on a baking sheet. Spray or lightly brush each slice with extra virgin olive oil. Put the tray in the oven and wait until one side is slightly browned and soft to touch. Turn each eggplant slice on the other side, spray or brush some more olive oil and place the tray back in the oven.
- As the eggplant slices keep broiling, chop tomatoes by first cutting them into wedges. Remove the core and the seeds, and then cut the wedges into strips. Dice and set aside in a medium bowl.
FRESH TOMATO VINAIGRETTE - LAUGHING SPATULA
FRESH TOMATO VINAIGRETTE | RECIPE | FOOD & STYLE
From foodandstyle.com
- Place a box grater in a medium bowl. Coarsely grate the tomato slices with their cut side against the grater. Grate each slice all the way down to the skin. Discard the skins.
- Cook’s note: The vinaigrette can be refrigerated for up to 2 days, but it’s best eaten just after it’s made.
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From foodgypsy.ca
- In a medium bowl combine minced shallots, garlic, red wine and mustard. Whisk to combine. Now slowly incorporate your oil, whisking briskly as you go until Dijon vinaigrette is smooth and opaque, not runny, broken and loose. Season to taste, reserve cold until ready to serve. Or, add ingredients to a good sized measuring cup and zip it with your immersion blender until creamy, about on minute. Add parsley and stir to combine, just before serving.
- Toss tomatoes and thinly sliced shallots with vinaigrette, or simply arrange tomatoes on a platter and drizzle with Dijon Vinaigrette, reserving the remainder for the table.
ARUGULA AND TOMATO SALAD WITH TOMATO VINAIGRETTE » THE ...
From thecandidadiet.com
- To make the vinaigrette, add the chopped cherry tomatoes, oil, apple cider vinegar, coconut aminos, minced garlic and dried oregano into a blender (or a bowl with an immersion blender). Process until smooth. Season with salt and pepper to taste. Store the vinaigrette in a container with a tight fitting lid at room temperature, to let the flavors develop.
- To make the salad, add the arugula, sliced cucumber rounds and cherry tomato halves into a large salad bowl, toss to combine. Drizzle the salad with the tomato vinaigrette and garnish with the avocado slices. Serve immediately.
TOMATO VINAIGRETTE - GOOD HOUSEKEEPING
From goodhousekeeping.com
- In blender at medium speed, blend tomato, shallot, and remaining ingredients just until smooth.
PAN-SEARED HALIBUT WITH TOMATO VINAIGRETTE - FOOD & WINE
From foodandwine.com
- In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel. Season with salt and pepper.
- In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.
TOMATO VINAIGRETTE - HEALTHY HARVEST OF NORTH IOWA
From healthyharvestni.com
- Halve the tomato crosswise. Grate on a large box grater and discard the skin. You should have ½ cup grated tomato. Add it to the shallot mixture along with the basil, olive oil, and a generous pinch of salt. Smash the garlic with the palm of your hand and add to the dressing. Shake to combine.
- Taste and adjust salt as needed. Let sit for 10 minutes and remove the garlic. Cover and refrigerate. Keeps for up to 2 days.
EASY TOMATO VINAIGRETTE - BARRIE HILL FARMS
From barriehillfarms.com
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
TOMATO VINAIGRETTE | MRFOOD.COM
From mrfood.com
Category Salad DressingsEstimated Reading Time 40 secs
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#15-minutes-or-less #time-to-make #course #preparation #salads #easy #salad-dressings #3-steps-or-less
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