Tomato Salad With Cheese Crisps Recipes

TOMATO SALAD WITH PANCETTA CRISPS

Tomato Salad with Pancetta Crisps image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 thin slices pancetta
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large tomatoes, quartered, chopped into 1-inch pieces
1 English cucumber, halved lengthwise, thickly sliced
1/2 red onion, cut into 1-inch pieces

Steps:

Preheat the oven to 350 degrees F.
Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble.
Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
Combine the tomatoes, cucumbers and onions in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

CHEESE AND TOMATO SALAD

Cheese and Tomato Salad image

Provided by Jacques Pepin

Categories easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds ripe tomatoes (regular or plum)
1 cucumber (about 1/2 pound), peeled, cut in half lengthwise, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups)
1 to 2 onions (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1/2 pound mozzarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long
1/2 cup shredded basil
1/4 cup chopped chives or parsley
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 jalapeno pepper (optional), seeded and chopped fine (about 1 teaspoon)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil

Steps:

Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 6 grams

CHERRY TOMATO AND CHEESE SALAD

Cherry Tomato and Cheese Salad image

Use up those garden cherry tomatoes! This is best eaten within 24 hours of making. Measure the cherry tomatoes after cutting in in half. You can always use the full-fat variety of sour cream and mayo if you don't mind the extra fat.

Provided by Parsley

Categories Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups halved cherry tomatoes
1/2 cup chopped onion, scallions work well too
6 ounces cheddar cheese, cut into cubes
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon tarragon
1/2 teaspoon garlic powder, not fresh garlic
1/2 teaspoon pepper
salt, to taste

Steps:

Place cut cherry tomatoes, onions (or scallions), and cubed cheese in a large bowl.
In a seperate bowl, whisk together the sour cream, mayo, vinegar, sugar, tarragon, garlic powder, pepper and salt; blend well.
Pour the dressing over the salad and gently toss to coat.
Serve chilled.

Nutrition Facts : Calories 285.9, Fat 21.2, SaturatedFat 10.9, Cholesterol 55.8, Sodium 398.7, Carbohydrate 12.1, Fiber 2.2, Sugar 6.8, Protein 12.8

CHERRY TOMATO SALAD

Cherry Tomato Salad image

This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.

Provided by Keren

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

Steps:

In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g

COLD TOMATO & CHEESE SALAD

Cold Tomato & Cheese Salad image

Recipe originally from MasterCook. Quick and easy. Can't ask for better than that! Hope you enjoy it.

Provided by Darkhunter

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 large tomatoes, diced (about 4 lbs)
1/2 cup feta cheese, crumbled
1/2 cup olive oil
1/2 tablespoon red wine vinegar
1/2 tablespoon fresh basil leaf, chopped
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1 tablespoon chopped scallion

Steps:

Combine ingredients in a large bowl.
Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 169.5, Fat 15.8, SaturatedFat 3.3, Cholesterol 8.3, Sodium 257.3, Carbohydrate 5.9, Fiber 1.7, Sugar 4, Protein 2.6

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