Tomato Salad Maman Blanc Recipes

MARINATED TOMATO SALAD WITH HERBS

Marinated Tomato Salad with Herbs image

Provided by Ree Drummond : Food Network

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Steps:

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

THE MOTHERSHIP TOMATO SALAD

The Mothership Tomato Salad image

Provided by Jamie Oliver

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped

Steps:

This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
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TOMATO SALAD 'MAMAN BLANC'

Tomato salad 'Maman Blanc' image

Use sweet, ripe tomatoes in this simple yet delicious side dish, lightly dressed with garlic, basil and olive oil

Provided by Raymond Blanc

Categories Side dish

Time 15m

Number Of Ingredients 7

Ingredients

800g tomatoes (Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left)
1 banana shallot or small red onion, peeled and finely sliced
½ garlic clove , crushed
1 tbsp white wine vinegar
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil
6 basil or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped

Steps:

Cut the tomatoes across into slices, about 5mm thick. Arrange them in a shallow oval serving dish, scatter over the shallots and season with 4 pinches of sea salt. Set aside.
To make the dressing, mix together the garlic, wine vinegar, Dijon mustard and 1 tbsp warm water. Add the oil slowly, whisking constantly, then whisk in another 1 tbsp warm water to emulsify and thin the dressing. Season with sea salt and pepper. Spoon the dressing over the tomatoes and leave to marinate for about 1 hr at room temperature. Scatter over the herbs to serve.

Nutrition Facts : Calories 98 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.6 milligram of sodium

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