Fresh Tomato Tomatillo Salad Recipes

FRESH TOMATO & TOMATILLO SALAD

Steps:

• Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
• Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
• Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.

TOMATO AND TOMATILLO SALAD WITH CILANTRO-LIME DRESSING

Steps:

• Make the dressing - Add all ingredients to a food processor. Blend until smooth. Season and set aside.
• Prepare the salad ingredients - Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.
• Assemble the salad - Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.

FRESH HEIRLOOM TOMATO SALAD

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.

FRESH TOMATO SALAD

Steps:

• In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.

FRESH TOMATO & MOZZARELLA SALAD

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.

QUICK FRESH TOMATILLO SALSA

Steps:

• Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

FRESH TOMATILLO SALSA

Steps:

• In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

CHARRED TOMATILLO SALAD

Steps:

• Preheat the broiler to high and adjust an oven rack to the top level.
• Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
• Dice the peppers and onion into bite-size pieces (about 1/2 inch).
• Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
• Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
• Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.

TOMATO TOMATILLO SALSA

Steps:

• In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
• In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.