HEIRLOOM TOMATO AND WATERMELON SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Put the tomato and watermelon chunks in a bowl.
- For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste.
- Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
- August - Why We Love: Heirloom Tomatoes
HEIRLOOM TOMATO SALAD
Steps:
- For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
- Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
- For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly.
- For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
- Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
- For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
- To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.
HEIRLOOM TOMATO SALAD
Multi-variety heirloom tomato salad with fresh thyme, goat cheese, and stone ground mustard vinaigrette.
Provided by JuliasKitchen
Categories Salad Dressings
Time 10m
Yield 1 platter, 6 serving(s)
Number Of Ingredients 12
Steps:
- Start with the vinaigrette to give the flavors time to blend. In a small bowl, whisk together the shallots, garlic, both mustards, honey, and vinegar.
- Once the ingredients are fully combined, slowly pour in the olive oil while continuously mixing the vinaigrette to emulsify.
- Set aside the vinaigrette. Tip: You can store the vinaigrette in the refrigerator for up to 1 week; you won't need to use all of it for the recipe.
- Slice the larger heirloom tomatoes and quarter or chop the remaining tomatoes to create various sizes and textures on the plate. Arrange the tomatoes on a platter. Tip: Never keep tomatoes in the refrigerator. Doing so will take away flavor and aroma from the tomato, and leave you with an inferior product. Instead, store tomatoes at room temperature.
- Hand crumble the goat cheese and dot the tomatoes.
- Strip the thyme leaves from the stems and sprinkle liberally over the platter.
- Spoon a small amount of the vinaigrette over the platter and serve.
Nutrition Facts : Calories 193.5, Fat 18.4, SaturatedFat 2.6, Sodium 237.3, Carbohydrate 7.4, Fiber 1.9, Sugar 4.5, Protein 1.6
HEIRLOOM TOMATO SALAD WITH ROSEMARY
During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.
Provided by aimeej.B
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g
HEIRLOOM TOMATO SALAD
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
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 WITH SHISO AND SHALLOTS
Make and share this Heirloom Tomato Salad With Shiso and Shallots recipe from Food.com.
Provided by dicentra
Categories Summer
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine ingredients for the dressing.
- Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small).
- Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
- Toss tomatoes with shiso leaves and serve with juices from bowl.
Nutrition Facts : Calories 365.1, Fat 29.8, SaturatedFat 4, Sodium 352.7, Carbohydrate 24.8, Fiber 5, Sugar 11.8, Protein 4.7
PICKLED TOMATO SALAD
I've been cooking for my family for 40 years and love to experiment with different recipes. You may want to add a can of kidney beans for variation.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine tomatoes, green pepper, onion and basil; set aside. In a saucepan, bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove pickling spices; cool to room temperature. Pour over vegetables. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 97 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
HEIRLOOM TOMATO SALAD WITH WATERCRESS AND PICKLED SHALLOTS
Let colorful, sweet heirloom tomatoes shine in a simple side salad.
Provided by Diana Yen
Number Of Ingredients 9
Steps:
- Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
- To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
- To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
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