HEIRLOOM TOMATO SALAD
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
HEIRLOOM TOMATO SALAD
Steps:
- For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
- Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
- For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly.
- For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
- Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
- For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
- To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.
HEIRLOOM TOMATO SALAD WITH ROSEMARY
During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.
Provided by aimeej.B
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g
FRESH HEIRLOOM TOMATO SALAD
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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