HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
- August - Why We Love: Heirloom Tomatoes
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
HEIRLOOM TOMATO AND FETA SALAD
This is a fresh, flavorful salad with heirloom tomatoes. Even my non tomato-eating husband likes this recipe. We went out to dinner for tapas one night and they had a similar salad. I came home and recreated it with my own twist. We loved it, I hope you do too. I'm sure this will work with regular tomatoes too.
Provided by Joanna DaCosta
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
- Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
- Spoon vinaigrette over the salad to serve.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 15.2 g, Cholesterol 25.1 mg, Fat 20.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 466.3 mg, Sugar 12.8 g
HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL
Wonderful heirloom tomato salad to pair with any Italian dish. Chop ingredients and mix all together for a great salad, or slice for an easy appetizer.
Provided by GirlyGamerGeek
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
- Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 9.6 g, Cholesterol 29.3 mg, Fat 64.4 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 13.2 g, Sodium 91 mg, Sugar 6.2 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
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
HEIRLOOM TOMATO AND HERB SALAD
This salad brings out the best in seasonal produce and fresh herbs. A simple drizzle of olive oil and white balsamic vinegar and some salt and pepper make the natural flavors shine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Arrange tomatoes on a platter. Season with salt and pepper, and drizzle with oil. Drizzle herbs with oil and vinegar, and season with salt and pepper; toss to coat. Sprinkle herbs over tomatoes. Serve immediately.
HEIRLOOM TOMATO SALAD
Provided by Jonathan Sawyer
Yield 4 small servings
Number Of Ingredients 5
Steps:
- Whisk oil and vinegar in medium bowl. Season dressing with salt and pepper. Add tomatoes, watercress, and chervil; toss.
HOT AND HOT HEIRLOOM TOMATO SALAD
Hot and Hot Heirloom Tomato Salad with Fried Okra, Field Peas, Sweet Corn and Smoked Bacon. Property of Chef Christopher Hastings, Hastings Consulting, 2180 11th Court South, Birmingham, Alabama 35205
Provided by Food.com
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 37
Steps:
- To Prepare the Salad:.
- Core and slice the beefsteak, golden delight, and rainbow tomatoes into 1/4 -inch thick slices. Toss the tomatoes with 3/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve. Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.
- Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil dressing and bacon.
- Fried Okra:.
- Heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with Salt and Pepper.
- Field Peas:.
- Combine the ham hock, onion, thyme, and field peas in a medium stock pot with enough cold water to cover the beans. Bring the peas to a simmer and cook until just tender, 12 to 15 minutes, stirring occasionally. Remove from the heat, drain, and cool. Remove and discard the ham hock, onion quarters, and thyme sprig. Place the cooled peas in a mixing bowl and set aside.
- Corn:.
- Boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.
- Chive Dressing:.
- Combine the garlic and chives in small bowl. Add egg yolk, lemon juice, salt, and pepper and whisk to combine. Add the olive oil in a thin, steady stream, while whisking vigorously whisking. This should create an emulsion. Whisk in the crème fraîche. You may need to add a drop or two of water if dressing is too thick. Cover and chill the dressing for at least 20 minutes before serving. This dressing will keep refrigerated in an airtight container for up to two days.
- Homemade Crème Fraîche:.
- Whisk together the cream and buttermilk just to combine. Pour into a sterilized 2-cup jar (a mayonnaise or pickle jar works well) and cover tightly. Allow the mixture to sit at room temperature for 2 days.
- After 24 hours, the crème fraîche will have thickened. If the mixture is slightly separated, whisk until smooth. The crème fraîche can be used immediately or refrigerated until ready to use. Homemade crème fraîche will keep refrigerated for up to two weeks.
- Balsamic Vinaigrette:.
- Combine all ingredients. Hold.
- Presentation:.
- Arrange each of the different types of sliced tomatoes on 6 plates. Place the whole sweet 100 tomatoes around the sliced tomatoes. Divide the pea and corn mixture evenly among plates on top of the tomatoes. Arrange 5 pieces of fried okra around each plate. Place 2 shrimp and 1 slice of crispy bacon on top of each salad. Drizzle 1 to 2 tablespoons of the chive dressing over the tops of each salad and garnish each with 1 tablespoon of basil chiffonade. Serve immediately.
- Note: Look for a variety of locally grown tomatoes at the farmer's market. If not available, look for good local tomatoes.
Nutrition Facts : Calories 1200.2, Fat 107.9, SaturatedFat 30, Cholesterol 179.1, Sodium 593.2, Carbohydrate 48.8, Fiber 6.6, Sugar 18.8, Protein 15.7
HEIRLOOM TOMATO SALAD
Steps:
- Thinly slice garlic and in a small heavy saucepan cook in oil over moderately low heat, stirring, until pale golden, about 3 minutes. Remove pan from heat and transfer oil with garlic to a glass measuring cup to cool. (Garlic will continue to brown as it cools.)
- Cut tomatoes into wedges and toss together in a serving dish. Season tomatoes with salt and pepper and drizzle with garlic-oil mixture.
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CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO RECIPE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
- In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
- Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.
CRAB SALAD WITH CUCUMBER AND TOMATO RECIPE
From natashaskitchen.com
4.8/5 (22)Category EasyCuisine $6-$8Total Time 15 mins
- Chop/shred crab into small pieces. You can chop with a knife or use a food processor and pulse in batches. Try to shred it apart a little for better coating with the dressing. P.S. Imitation crab meat is made of white fish. I've loved this stuff since I was a kid and I can't get over it (don't judge me). I'd always ask my parents to buy it when we went grocery shopping together.
- Chop 2 medium tomatoes and drained them of any excess juice. It wouldn't be a bad plan to seed them to keep the salad from getting too juicy the next day. Make small dice out of the cucumber. In a large bowl , combine chopped tomatoes, diced cucumbers, shredded crab and 1/4 cup diced green onion.
- In a small bowl, combine 1/2 cup mayo and 3 pressed cloves of garlic. Add the dressing to the crab salad to taste. You can add more mayo if you like a juicier salad. Refrigerate until ready to serve.
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