Tomatoeggsalad Recipes

MEDITERRANEAN TOMATO SALAD

Steps:

• In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic.
• Add sumac, kosher salt and a generous sprinkle of freshly ground pepper. Add lemon juice, white wine vinegar and extra virgin olive oil. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese (optional). Enjoy!

EGG AND TOMATO SALAD

Steps:

• On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In a small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately.

TOMATO EGG SALAD

Steps:

• Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.
• Meanwhile, have roma tomatoes lengthwise and remove seeds.
• In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.
• Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.
• Spoon into tomato halves and serve over watercress.

THE MOTHERSHIP TOMATO SALAD

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.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

COBB SALAD

Steps:

• Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
• Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
• Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
• Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
• Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
• Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
• Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
• Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY

Steps:

• Combine all ingredients in a small bowl.
• Mix until combined. Serve.
• Enjoy!

CHERRY TOMATO SALAD

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.

TOMATENSALAT (TOMATO SALAD)

Steps:

• Blend all ingredients together.
• Chill for 1 hour before serving.
• Serve plain or on lettuce leaves.