Tomato Salad With Basil And Parmesan Recipes

TOMATO-BASIL PASTA SALAD

Steps:

• Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
• Refrigerate 2 hours.
• Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
• Mix pasta with tomato mixture until well-combined.
• Sprinkle with Parmesan cheese.
• Serve with additional Parmesan, if desired.

CHERRY TOMATO SALAD

Steps:

• Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
• Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
• Place tomatoes, onion and basil in a bowl.
• Pour over Dressing. Gently toss and serve immediately.

PASTA SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a blender or food processor (my preference), combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed well.
• Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.
• Pour ⅔ of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking (I use it all).
• Serve on a big platter with an extra sprinkling of Parmesan cheese.
• This is an excellend side pasta but is substantial enough to be a meatless main dish.

10-MINUTE TOMATO BASIL SALAD

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS

Steps:

• Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop.
• Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely.
• Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
• Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad.

TOMATO BASIL SALAD

Steps:

• In a small bowl toss the tomatoes with the olive oil, basil leaves, and salt and pepper.

TOMATO BASIL SALAD

Steps:

• Cut tomatoes in quarters or eighths, depending on size.
• Roughly chop basil and place in glass container.
• Add garlic.
• Mix together thoroughly balsamic vinegar and olive oil.
• (A couple of tbsp of each), and pour over basil-garlic mix.
• Season with salt and pepper.
• Cover tightly and marinate at room temperature for 6-8 hours.
• Do not refrigerate before serving.

TOMATO-BASIL SALAD

Steps:

• Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
• Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.

ROMESCO PASTA SALAD WITH BASIL AND PARMESAN

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10-12 minutes. Let cool.
• Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.
• Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.
• Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining ½ tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5-7 minutes. Remove from heat.
• Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.

TOMATO PARMESAN SALAD

Steps:

• In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside. , In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.

PASTA WITH FRESH TOMATO, BASIL AND PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese.
• Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

TOMATO BASIL PASTA SALAD

Steps:

• In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese. Cover; refrigerate 2 hours to blend flavors.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In large serving bowl, mix cooked pasta and tomato mixture until well combined. Sprinkle Parmesan cheese over top of salad.

TOMATO SALAD WITH BASIL AND PARMESAN

Steps:

• Chop tomatoes into large chunks, removing excess seeds and pulp. Place in bowl, mixing in remaining ingredients. Place in fridge for 20 minutes to chill.