Heirloom Tomato Salad Crisped Capers Recipes

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HEIRLOOM TOMATO CAPRESE SALAD



Heirloom Tomato Caprese Salad image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6

4 large multi-colored heirloom tomatoes, washed and dried
Coarse sea salt
1 large ball Burrata cheese
1/2 cup fresh basil leaves, washed and dried
Extra-virgin olive oil, for garnish
Freshly ground black pepper

Steps:

  • Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt. Arrange the tomato slices on a platter, overlapping slightly. Add the Burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season with salt and pepper.

HEIRLOOM TOMATO SALAD



Heirloom Tomato Salad image

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

2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion
DRESSING:
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage

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

HEIRLOOM TOMATO SALAD



Heirloom Tomato Salad image

Provided by Jonathan Sawyer

Yield 4 small servings

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
1 tablespoon malt vinegar
2 small heirloom tomatoes (about 8 ounces total), cored, cut into thin wedges
1 cup (packed) small watercress sprigs
1/4 cup chopped fresh chervil or 2 tablespoons chopped fresh parsley

Steps:

  • Whisk oil and vinegar in medium bowl. Season dressing with salt and pepper. Add tomatoes, watercress, and chervil; toss.

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