GOURMET GARDEN TOMATO SALAD
I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit. -Stacy Kibler, Centerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Arrange tomatoes on a serving platter. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over tomatoes. Sprinkle with cheese and basil.,
Nutrition Facts : Calories 167 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.
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"
FANCY AND BEAUTIFUL TOMATO SALAD
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Provided by Sarah Jampel
Categories Bon Appétit Dinner Lunch Salad Tomato Feta Basil Mint Lemon Summer Vegetarian Soy Free Peanut Free Tree Nut Free Quick & Easy Kid-Friendly
Yield 6 servings
Number Of Ingredients 12
Steps:
- Gently toss heirloom and cherry tomatoes and 1¼ tsp. salt in a medium bowl to combine and set aside.
- Finely grate lemon zest into a small bowl, then grate in garlic; set lemon aside.
- Heat oil in a small saucepan or skillet over medium until just starting to shimmer. Add za'atar and cook, stirring occasionally, until fragrant and slightly darkened in color, about 1 minute. Add lemon zest and garlic, cook 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za'atar oil to a heatproof measuring cup.
- Place pita chips in a large bowl and drizzle 2 Tbsp. za'atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
- Cut reserved lemon in half and squeeze juice from 1 lemon half into a small bowl. Stir in honey and remaining ½ tsp. salt. Gradually add remaining za'atar oil, stirring constantly until emulsified. Taste dressing and add more lemon juice, honey, or salt if needed.
- Add feta, basil, mint, and reserved tomatoes to bowl with chips and drizzle dressing over; toss gently to combine.
- Spoon salad onto platter, making sure to leave no juices behind. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.
SIMPLE MARINATED TOMATO SALAD
I've found this simple but tasty combination of ingredients turns tomatoes into a refreshing salad. It's best prepared at least 30 minutes ahead.-Mary Tuthill, Ft. Myers Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomatoes in a serving bowl; sprinkle with parsley. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts :
FANCY TOMATO SALAD
If you want an elegant little salad to enhance a special dinner or party, this is it. Picture a flower-arrangement of salad ingredients sitting in a tomato "bowl!" I saw this, many years ago, on some cooking show on TV. I have made it a few times, but I don't remember if I ever had a written recipe (I just keep things filed in my head). It looks fantastic at a fancy dinner party and it is really pretty easy to do. I know this recipe really needs a picture, I promise to do one real soon. In the mean-time I have included a photo of enoki mushrooms, available in most produce aisles. **Note: Do the scallions and radishes hours earlier, or even the night before,to let them blossom. You can skip the radish if it is too much trouble. Remember to warn your guests about the toothpicks. ***NOTE: To eat this salad, just pierce tomato securely and deeply with a fork and slice with knife into bite-sized pieces. Do it first so your guests with see what to do.
Provided by Patti Smith @webdolly
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- Rinse and dry scallions and radishes. Trim roots off scallions. Using a thin, sharp, pointed paring knife, slice 1 inch long cuts (length-wise) through middle of white end. Do this 2 or 3 times to make a fringe on the root end. Trim off other end at around 6 inches. Place these trimmed scallions in a deep bowl of ice water. Trim root point and leaves off radish, leaving it in a round shape. Holding with point side up, make 4 small slices around base. You are making rose "petals" with each slice. Moving up a level, stagger 4 more slices. Make sure they are deep enough, but don't cut the leaf away from the base. Continue around maybe one more time. Pare away center of radish so toothpick will show. Add to bowl with scallions. Set in refrigerator to let them "blossom" at least 2 hours. This can be done ahead or even the night before, just keep icy cold.
- When ready to make salad, rinse and dry remaining ingredients. Carefully cut around the stem top of the tomato, making a deep hole, but do NOT pierce the bottom of the tomato. Scoop out loose insides and seeds (but leave the tomato skin and flesh intact to make a tomato bowl to hold your salad). Turn upside down to drain for a bit.
- Select 8 pretty leaves from the middle of a head of Romaine lettuce. Leaves should be about 6 inches tall, not too broad at base. Insert 2 into each tomato, in a fan shape. Push gently down on tomatoes to flatten the bottoms and keep from rolling over. If leaves are too long, tomato will keep toppling over. Trim more off lettuce base if necessary.
- Choose 3 or 4 long Enoki mushrooms for each tomato. Trim bottom if necessary. Insert into tomatoes in front of lettuce leaves.
- Insert 3 to 5 nice long chives behind mushrooms. Should be like a floral arrangement, with the chives gracefully sticking out above everything else.
- Insert a colorful, wooden toothpick into bottom base of radish rose. Push up so that it can be seen in center of rose. Insert the other end of toothpick into the center of the scallion "blossom." Put one assembled "rose" into each tomato, right in the center front. Surround and fill in with watercress.
- Put on a pretty salad plate, maybe with some shredded lettuce around it. Or you could put in a shallow, stemmed pudding dish/bowl or even a wide champagne, long-stemmed glass would look elegant. Just be careful they won't tip over. Sit the glass on top of salad plate (for eating). Drizzle with salad dressing and set out on dining table. Serves 4
More about "fancy tomato salad recipes"
FANCY AND BEAUTIFUL TOMATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (20)Estimated Reading Time 3 minsServings 6
- Using a paring knife, core 1½ lb. heirloom tomatoes, then cut each into 8–12 wedges, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is dull, it's going to squish your precious tomatoes). Halve or quarter 12 oz. mixed cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier). → If you care about tomatoes, you need this little knife
- Transfer tomatoes to a large bowl; season with 1¼ tsp. salt. That salt is going to draw out moisture from the tomatoes, which will intensify their flavor. Stir to gently combine (be careful with those delicate tomatoes!); set aside.
- Zest ¼ lemon—you want about ½ tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring spoon). Grate ½ garlic clove. Set aside.
- Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
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