Tomato Red Onion And Rocket Salad With Fried Egg Grilled Chorizo And Grilled Provoleto Crostini Recipes

GRILLED ONION AND TOMATO SALAD

Steps:

• 1. Brush the onion slices and the tomatoes with olive oil.
• 2. Grill on both sides over medium heat until marked and lightly cooked.
• 3. Sprinkle with Mrs. Dash® Original Blend.
• 4. To serve, transfer to small plates. Sprinkle with Parmesan and basil.

CUCUMBER, TOMATO, AND RED ONION SALAD

Steps:

• Mix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.

TOMATO AND RED ONION SALAD

Steps:

• Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

CHORIZO & TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE

Steps:

• Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
• Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
• Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

GRILLED TOMATO, ONION, AND BREAD SALAD

Steps:

• Preheat an outdoor grill for medium-high heat.
• Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers.
• Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes.
• Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

GRILLED RED PEPPER, SWEET ONION, AND TOMATO SALAD

Steps:

• Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
• Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
• Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
• Transfer to a paper bag, close the bag, and let cool for 10 minutes.
• Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
• Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
• Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
• Scatter basil leaves on top of the vegetables.
• To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
• Season with salt and pepper and serve.

ORZO SALAD WITH TOMATOES, FETA, AND RED ONION

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
• Bring broth to boil. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite. Drain. Transfer to large wide bowl, tossing until cool.
• Mix cherry tomatoes, feta, basil, and red onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
• Add pine nuts; toss. Serve at room temperature.

GRILLED CORN, TOMATO AND RED ONION SALAD

Steps:

• Prepare Corn: Remove husks and silk (leave handle), wash and pat dry, butter (or margarine) cob of corn, or lightly brush with olive oil, wrap in aluminum foil. Grill corn over medium heat turning every few minutes, about 10 minutes each side, until corn starts to brown-about 20 minutes, until tender (don't overcook them as they will dry out), remove from heat, remove foil and allow to cool. When cool, remove corn from cob with sharp knife-easy over large shallow baking pan.
• Prepare tomatoes and onions: Chop tomatoes and red onions. Combine tomatoes and red onion in a large bowl, grind ½ tsp. oregano in palm of hand to release flavor and add to tomatoes and onions, sprinkle a little (about 1/4 tsp. of onion powder and garlic powder) and dash of salt and pepper (to taste). Add a drizzle (2 tablespoons) of extra virgin olive oil and a splash (another 2 tablespoons) of balsamic vinegar and gently mix together.
• Let tomatoes and onion sit for about 10-15 minutes at room temperature, tossing gently every 5 minutes or so. Gently fold corn into tomatoes and serve. Optional: Spice it up with red chile pepper flakes.