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
TOMATO-HERB VINAIGRETTE
This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.
Provided by Jenny
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g
SLICED TOMATOES WITH FRESH HERB DRESSING
Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.
Provided by MOMAZIRLOTT
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g
MARINATED TOMATO SALAD WITH HERBS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
HERBY TOMATO SALAD WITH TAMARIND-MAPLE DRESSING
Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil; perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they're unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don't be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you're looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.
Provided by Hetty McKinnon
Categories lunch, weekday, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
- Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
- Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
- Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
- Prepare the dressing: Whisk together all the ingredients.
- Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)
LOW CALORIE TOMATO HERB SALAD DRESSING
So easy, so good, and low calorie, too! I use this when good tomatoes are hard to find; this is one of my favorite salad dressings. This came from the 1971 edition of Better Homes and Garden Cookbook, but has not appeared in more recent editions. It adds a nice herby zip to a simple salad. Note that regular Worcestershire sauce has anchovies in it, as pointed out by Kumquat the cat's friend, but there are vegetarian versions available.
Provided by KateL
Categories Salad Dressings
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients in a glass jar (that has a tight fitting lid). Cover and shake well.
- Chill.
- Shake before serving.
Nutrition Facts : Calories 12.6, Fat 0.1, Sodium 155.4, Carbohydrate 2.6, Fiber 0.4, Sugar 1.6, Protein 0.4
TOMATO SALAD WITH RED ONION AND HERBS
Steps:
- In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.
TOMATO HERB SALAD DRESSING
I think a salad tastes so much better with homemade dressing on it! This is a nice compliment to a tossed salad and will keep in the refrigerator for 1 to 2 weeks. I have already made it without the savory, and it's still good, can hardly notice. Very fresh and light! (cook time is refrigeration time)
Provided by jonesies
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Place all ingredients in a blender; cover and process until smooth.
- Chill for at least 4 hours before serving.
Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 0.7, Sodium 208.8, Carbohydrate 25.4, Fiber 2.9, Sugar 19.6, Protein 2.1
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