THE MOTHERSHIP TOMATO SALAD
Steps:
- This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
- If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
- Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
- Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
- Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
- This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
TOMATO SALAD
Steps:
- Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil.
Nutrition Facts : Calories 114 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 252 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams
TOMATO GREEN BEAN SALAD WITH WHEAT BERRIES
Provided by Molly Yeh
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside.
- Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside.
- Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl.
- Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired.
MARINATED TOMATO SALAD WITH HERBS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
TOMATO-HERB SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.
Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
TOMATO & MINT SALAD
A fruity Sicilian olive oil brings out the best in this refreshing salad
Provided by Ursula Ferrigno
Categories Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.
Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
TOMATO AND WATERMELON SALAD
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.
Provided by Sam Sifton
Categories salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
- Whisk together the oil and vinegar and season with salt and pepper to taste.
- Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1280 milligrams, Sugar 30 grams
THE ORIGINAL POTATO SALAD
This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.
Provided by 75violets
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients.
- Stir in remaining ingredients.
- Cover& chill.
WHEAT SWEET SALAD
In Montana this is quite a common fruit salad at potlucks. I used red durham wheat. You can use any raw wheat that has been washed. Go to a bulk foods place where they have barrels of spices and different foods and you can dip a scoop in and sack. We definitely do not call it "wheatberries" here but perhaps that is the name in the store.The best part is that it is easy, makes a lot and is a crowd pleaser. I guarantee the bowl will be wiped clean.
Provided by Montana Heart Song
Categories Pineapple
Time 2h15m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- In large saucepan, add wheat and 6 cups of water. Cook about 3 hours on low heat. Add one more cup of water if necessary Do not let wheat burn. The wheat will puff up and be very soft. Stir once in a while. Watch the water.
- Drain any remaining water in colandar. Rinse with cool water.
- In mixing bowl, mix cream cheese, instant vanilla pudding and crushed pineapple and juice. Beat on low speed until mixed.
- Add cool whip, and mix in low speed.
- Add cooked rinsed wheat, and fold into cream cheese mixture.
- Note: You can use Instant Pistashio Pudding or instant lemon pudding.
- You can also freeze this salad. A long keeper dish for the refrigerator too.
CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
BEEFSTEAK TOMATO SALAD
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
- Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 123 g, Fat 11 g, Fiber 1 g, Protein 1 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
TOMATO WATERMELON SALAD
The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it.
Provided by 1insa
Categories Salad Fruit Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl.
- Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 60.7 g, Cholesterol 11.1 mg, Fat 8.5 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 150.6 mg, Sugar 49.2 g
INSANELY EASY TOMATO SALAD
This is a recipe that I use when I have fresh tomatoes and basil from our garden. The fresher the tomatoes, the better the salad.
Provided by I Cook Therefore I
Categories Onions
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and refrigerate.
- Enjoy!
Nutrition Facts : Calories 77.9, Fat 4.5, SaturatedFat 0.7, Sodium 250.1, Carbohydrate 9.4, Fiber 1.9, Sugar 5.7, Protein 1.5
MEDITERRANEAN GRAIN SALAD
Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes.
- Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.
Nutrition Facts : Calories 358 g, Fat 16 g, Fiber 10 g, Protein 13 g
FRESH TOMATO & MOZZARELLA SALAD
Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.
Provided by CandyTX
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut up the tomatoes and mozzarella into large cubes.
- Add basil leaves and drizzle w/ vinegar and olive oil.
- Stir lightly.
- Sprinkle with a little salt.
- Chill at least one hour.
- Store in refrigerator.
WHEAT BERRY AND TOMATO SALAD
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, salads and dressings, main course, side dish
Time 2h30m
Yield Serves six
Number Of Ingredients 12
Steps:
- Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
- While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
- After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams
TOMATO & MELON SALAD
A lovely light starter that is superhealthy and all of your five-a-day in one bowl!
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
GARDEN TOMATO SALAD
This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish
Provided by Sarah Cook
Categories Buffet, Side dish
Time 20m
Yield Serves 6 for a starter or lunch, or 8-10 with other dishes
Number Of Ingredients 6
Steps:
- Slice the large-to-medium tomatoes and halve the smallest. Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.
- Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb-shallot mix and some ground black pepper. Keep layering until everything is used up. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.
- Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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