Three Tomato Salad Recipes

THREE-TOMATO SALAD RECIPE

Steps:

• Slice the large tomatoes and arrange in a shallow serving dish. Halve the remaining tomatoes and pile in the middle of the dish. Scatter the onion slices on top.
• Put the dressing ingredients in a screw top jar and shake vigorously. Leave at least 30 mins to allow the garlic to flavour the dressing. Remove the garlic before using. Pour the dressing over the tomatoes. Scatter the parsley on top and serve with crusty bread to mop up the delicious juices and dressing.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

TRIPLE TOMATO SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.
• In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes.
• Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt.

PUTTANESCA CHICKPEA-TOMATO SALAD

Steps:

• In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
• Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)

THREE POTATO SALAD

Steps:

• Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

THREE TOMATO SALAD

Steps:

• Layer mushrooms& sliced tomatoes down the centre of a large platter.
• Ring with the halved yellow& cherry tomatoes.
• In a small bowl, whisk together the remaining ingredients& drizzle this over the tomatoes.
• Cover& marinate at room temperature for 30 minutes.

THREE BEAN AND TOMATO SALAD

Steps:

• Drain beans and rinse.
• Combine all ingredients in a bowl; cover and let stand for several hours to marinate.
• Serve cold.

GRILLED THREE-POTATO SALAD

Steps:

• Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.