Tomato Spelt And Herb Salad Recipes
TOMATO-HERB SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.
Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
TOMATO AND HERB SALAD
Categories Salad Herb Tomato Side No-Cook Quick & Easy Wheat/Gluten-Free Buffet Lime Mint Summer Healthy Vegan Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 11
Steps:
- Make vinaigrette:
- In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
- Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
- In a bowl combine herbs and scallions and toss with remaining vinaigrette.
- Mound herb mixture on top of tomato slices.
TOMATO AND HERB SALAD
Great-tasting tomatoes are drizzled with a simple oil-and-vinegar dressing to create a showstopping salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In small bowl, beat dressing ingredients with wire whisk until well blended.
- On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
GRAIN SALAD WITH TOMATOES AND CUCUMBERS
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Provided by Ignacio Mattos
Categories Bon Appétit Salad Side Grains Cucumber Tomato Summer Picnic Pine Nut Basil
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Cook farro in a large Dutch oven or other heavy pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn and some grains may pop), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a healthy handful of salt. Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming foam occasionally from surface, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
- Meanwhile, toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
- Add pine nuts, cucumbers, both kinds of tomatoes, red onion, lemon juice, oil, and vinegar to bowl with farro and toss everything together to combine. Taste and season with salt, pepper, and more lemon juice, if desired.
- Top salad with basil just before serving.
- Do Ahead
- Farro can be cooked 1 day ahead. Let cool; cover and chill.
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