Winter Salad With Roasted Cherry Tomatoes Recipes

WINTER SALAD WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees. Place tomatoes on a rimmed baking sheet. Add 2 tablespoons oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary, and toss. Roast until tomatoes are soft and beginning to collapse, 20 to 25 minutes. Transfer all but 4 tomatoes to a small bowl. With the back of a spoon, gently crush remaining 4 tomatoes on baking sheet. Separate skins from pulp, and discard skins and rosemary.
• Scrape tomato pulp and liquid into a bowl. Add remaining 2 tablespoons vinegar. Add remaining 1/4 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
• Combine lettuce, endive, and walnuts in a large bowl. Toss with 1/4 cup of the tomato vinaigrette. Top with reserved tomatoes and cheese. Drizzle with remaining dressing. Serve immediately.

WARM CHERRY TOMATO SALAD

Steps:

• Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.

HEIRLOOM AND CHERRY TOMATO SALAD

Steps:

• Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.
• For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.
• Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
• For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.

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.

WARM CHERRY TOMATO SALAD

Steps:

• In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing until slightly tender and heated through, 1 to 2 minutes.
• Toss tomatoes with shredded basil and garnish with basil sprigs.

CHERRY TOMATO CORN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.

WARM CHERRY TOMATO SALAD

Steps:

• In a large nonstick skillet heat vinegar, oil and garlic over moderate heat until simmering.
• Add tomatoes, pepper and salt to taste.
• Toss until slightly tender and heated through, 1 to 2 minutes.
• Toss tomatoes with shredded basil.
• Serve.

EASY CHERRY TOMATO SALAD

Steps:

• In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper, and whisk to combine. Add tomatoes, and toss to coat.

EASY CHERRY TOMATO CORN SALAD

Steps:

• Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
• Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.