Creole Tomato Salad Recipes

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CREOLE TOMATO SALAD



Creole Tomato Salad image

Beautiful and refreshing lagniappe to any lunch or dinner menu!

Provided by Sheri Raleigh-Yearby

Categories     Other Salads

Time 20m

Number Of Ingredients 9

1 lb roma tomatoes
1 onions, vidalia, peeled
1/4 tsp sea salt
2 tsp chives, bunch
4 tsp olive oil, extra virgin
4 tsp red wine vinegar
1 tsp dijon mustard
1 tsp garlic, minced
1 fresh thyme sprig

Steps:

  • 1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with thyme and chives
  • 2. To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.
  • 3. Drizzle vinaigrette over salad, and serve at room temperature.

CREOLE TOMATO SALAD



Creole Tomato Salad image

Tomatoes are an important part of Creole cooking of New Orleans and other Southern Cities. This salad is easy to put together while it adds color and yields abundant fresh flavor.

Provided by Peggy L.

Categories     Creole

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 ripe tomatoes, cut into 1/4 inch thick slices (about 2 pounsa)
1 vidalia onions or 1 other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon of fresh mint, thinly sliced
2 teaspoons fresh chives, chopped
vinaigrette
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic, fresh, minced

Steps:

  • 1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
  • To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
  • Drizzle vinaigrette over sald and serve at room temperature.

Nutrition Facts : Calories 70.1, Fat 4.8, SaturatedFat 0.7, Sodium 165.4, Carbohydrate 6.8, Fiber 1.6, Sugar 3.6, Protein 1.2

CREOLE TOMATO SALAD



Creole Tomato Salad image

Make and share this Creole Tomato Salad recipe from Food.com.

Provided by Engrossed

Categories     Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 ripe tomatoes, cut into 1/4-inch thick slices (about 2 lbs)
1 vidalia onions or 1 other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon of fresh mint, thinly sliced
2 teaspoons fresh chives, chopped
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh garlic, minced

Steps:

  • To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
  • To prepare vinaigrette, combine oil, vinegar, mustard and garlic in a jar. Cover tightly; shake vigorously.
  • Drizzle vinaigrette over salad and serve it at room temperature.

Nutrition Facts : Calories 70.5, Fat 4.8, SaturatedFat 0.7, Sodium 166.2, Carbohydrate 6.5, Fiber 1.7, Sugar 3.6, Protein 1.3

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

  • Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS



Creole Caesar Salad With Corn Bread Croutons image

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Provided by Alexander Smalls

Categories     Summer     Salad     Corn     Okra     Dinner

Yield 6 servings

Number Of Ingredients 21

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

Steps:

  • For the salad:
  • Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
  • Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
  • For the Creole Caesar dressing:
  • In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
  • Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

CONTEST-WINNING TOMATO CORN SALAD



Contest-Winning Tomato Corn Salad image

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard

Steps:

  • In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CHERRY TOMATO SALAD



Cherry Tomato Salad image

This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.

Provided by Keren

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
  • In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  • In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g

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