Italian Tomato Salad Recipes

TOMATO SALAD RECIPE

Steps:

• Cut the tomatoes into large pieces. Put into a large bowl.
• Crush and chop the garlic. Set aside
• Combine olive oil, balsamic vinegar, mustard. Mix by hand until well blended.
• Add dried basil, oregano, and garlic. Mix again for about 20 seconds.
• Pour the dressing over the tomatoes.
• Cover and set aside or in the refriderator for about 2 hours.
• Take out of the refridgerator, mix again.
• Cut the fresh basil leaves. Garnish and serve.

EASY ITALIAN TOMATO SALAD

Steps:

• In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.

ITALIAN TOMATO CUCUMBER SALAD

Steps:

• Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

ITALIAN TOMATO SALAD

Steps:

• Wash the tomatoes well.
• Cut crosswise to make 1cm slices.
• Cut the fresh cheese to make 1/2cm slices.
• Wash the basil leaves.
• In a small bowl, mix vinegar, olive oil and dried oregano.
• Season with salt and pepper to taste.
• On a large serving plate, arrange tomato slices and black olives.
• Top with sliced cheese and sprinkle dressing over the salad.
• Garnish with basil leaves.

ITALIAN TOMATO SALAD

Steps:

• Layer tomatoes, cucumber and onion in a large salad bowl. Combine oil, vinegar, basil, salt and pepper; drizzle over vegetables. Cover and refrigerate; until ready to serve.

ITALIAN TOMATO ONION SALAD

Steps:

• Cut tomatoes into wedges scraping all juice, seeds and pulp into a mixing bowl.
• Slice the onion into thin strips.
• In the mixing bowl combine the onion, tomatoes, lemon juice, cider vinegar and sea salt, stir.
• Let sit for at least an hour to let the salt tenderize the tomato and onion; stir often.
• Add basil, oregano, garlic, olive oil and red pepper to taste; let marinate 30 minutes.
• Serve with crusty Italian bread or sour dough flute slices.

PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD

Steps:

• Place the bread into a serving bowl which will accommodate the rest of the ingredients.
• Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive oil and vinegar and toss again, until well mixed.
• Leave for a few minutes so that the juice can soak into the bread cubes, then serve.

ITALIAN TOMATO SALAD (MARINATED TOMATO SALAD)

Steps:

• Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer.
• Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
• Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.
• Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
• Garnish with fresh ground pepper when ready to serve.

PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)

Steps:

• Preheat oven to 180°C /350°F (160°C fan).
• Toss bread chunks with 1 tbsp olive oil in a bowl.
• Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
• Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
• Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
• Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
• Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
• Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
• Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
• Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!