Tomato Mint Garlic Salad Recipes

Steps:

• Place the garlic and salt in a large mortar and pound together. Or place them in a large bowl and use the back of a flat spoon to mash them against the side of the bowl. Add the fresh chile, if using, the mint, and the scallions and continue to pound or mash to soften and blend. Add the tomatoes and gently pound or mash until borken up a little. Add the chile oil and toss well. Serve the salad mounded in a shallow bowl, with the juices poured over.;
• Heat the oil in a wok or skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash yourself, and remove from the heat. Let stand until completely cool, then transfer to a clean dry glass jar and store in a cool place. If you wish, in several days you can strain out the chiles and store them separately or discard them, leaving you with just a gleaming orange spicy-hot oil.

Steps:

• Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
• Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
• Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.

Steps:

• Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

Steps:

• In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper.
• Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

Steps:

• First, we make the dressing --
• Mince (or press using a garlic press) the garlic and set in a glass or glass measuring cup.
• Pour salt on the garlic.
• Squeeze the lemon over the garlic. If the lemon wasn't very juicy, you might need to squeeze more lemon.
• Add the olive oil GRADUALLY. The proportion of oil should be slightly less than half the amount of the lemon-garlic mixture.
• Whisk the dressing with a fork until it is slightly creamy.
• Place the diced tomatoes and chopped mint in a non-reactive bowl.
• Pour the dressing over the tomato-mint mixture and stir well.
• Cover and place in the fridge until ready for use. This mixture can keep up to 24 hours.
• Meantime, rinse, dry and finely shred the Romaine lettuce and refrigerate until ready to use. If dry enough, the lettuce can also keep up to 24 hours.
• When ready to use, pour the tomato-mint-garlic mixture over the lettuce, toss and serve.