Double Tomato Salad Recipes

DOUBLE TOMATO BRUSCHETTA

Double Tomato Bruschetta image

A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.

Provided by Laurie Thompson

Categories Appetizers and Snacks Bruschetta Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

6 roma (plum) tomatoes, chopped
½ cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil, stems removed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Steps:

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 8.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.8 g, Sodium 425.6 mg, Sugar 2.4 g

DOUBLE-TOMATO SALAD

Double-Tomato Salad image

Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.

Yield Serves 4

Number Of Ingredients 7

Ingredients

4 large tomatoes, sliced
1/4 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
1 tablespoon olive oil
1 tablespoon balsamic vinegar or red wine vinegar
1/2 cups green olives (preferably imported), quartered lengthwise
2 tablespoons drained capers
2 tablespoons chopped fresh marjoram or 1 teaspoon dried

Steps:

Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1 tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes. Sprinkle with salt and pepper. Top with sun-dried tomatoes and all remaining ingredients.

DOUBLE-TOMATO PASTA SALAD

Double-Tomato Pasta Salad image

For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.

Provided by Ali Slagle

Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (7- to 8-ounce) jar sun-dried tomatoes packed in oil
1 1/2 cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 pound long or twirly noodles, like linguine or fusilli
2 pounds ripe tomatoes
Lemon juice or red wine vinegar, to taste
2 cups torn basil, mint, dill or arugula leaves, or a combination

Steps:

Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

TOMATO SALAD SERVED WITH COTTAGE CHEESE

Tomato Salad Served With Cottage Cheese image

Make and share this Tomato Salad Served With Cottage Cheese recipe from Food.com.

Provided by lizeroo

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 medium ripe tomatoes
3 green onions, white and green parts
1/4 cup cilantro, chopped
1 tablespoon fresh basil or 1 tablespoon freeze- dried basil
1 tablespoon oil (olive or grapeseed)
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon garlic powder (I find fresh garlic a little too strong in this mix)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt

Steps:

Cut tomatoes in half and gently squeeze, scooping out pulp and seeds. Dice.
Mince green onions and chop Cilantro medium fine.
Add onions, Basil, Cilantro, vinegar, oil and garlic powder to tomatoes and toss. Add salt and pepper to taste.
Store in fridge until ready to use.
Serve with 2 scoops low fat cottage cheese and gently mix.

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