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.
YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
- Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
- To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams
ZA'ATAR ZOODLE SALAD
Fun to say, fun to make, fun to eat! This Allrecipes Magazine recipe is based on Spiral Zucchini Salad.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. Add tomatoes, carrot, and chives. Drizzle with balsamic vinegar and oil and sprinkle with za'atar and salt; toss to combine. Sprinkle with Parmesan. Serve immediately or chill, covered, for up to 1 day.
Nutrition Facts : Calories 85 calories, Carbohydrate 10.8 g, Cholesterol 1.1 mg, Fat 4.3 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 634.8 mg, Sugar 3.9 g
MARINATED TOMATO SALAD
What a great way to use up some home-grown tomatoes. My family loves this served with their B-B-Q. If you are having difficulty find the Spanish sherry vinegar, you can use balsamic vinegar.
Provided by Tisme
Categories Onions
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut tomatoes into half and place in a bowl with onion.
- Whisk together the oil and vinegar and pour over the tomatoes.
- Add the salt and pepper to taste and toss salad.
- Cover and leave about an hour at room temperature, tossing salad occasionally.
- Just before serving add the basil leaves and toss salad again.
- Salad is best served at room temperature.
Nutrition Facts : Calories 105.4, Fat 9.2, SaturatedFat 1.3, Sodium 5.5, Carbohydrate 5.6, Fiber 1.5, Sugar 3.2, Protein 1.2
MARINATED TOMATO SALAD
Everyone loves home grown tomatoes sliced and served with dinner. This is an easy and fresh salad to use up all those wonderful garden tomatoes, zucchinis and cucumbers. Prep time is also chill time.
Provided by Karen From Colorado
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, green onion or chives, mustard and pepper in a screw top jar.
- Cover and shake well.
- Chill until needed.
- Cut zucchini or cucumbers in half lengthwise.
- Seed cucumbers if using.
- Using a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (1/2 to 1 inch wide) Arrange tomato slices on a platter.
- Arrange the zucchini or cucumber slices in and around the tomatoes, folding and tucking as desired.
- Shake dressing and drizzle over vegetables.
- Cover and chill for at least 30 minutes and up to 2 hours.
- Before serving, sprinkle with feta cheese.
Nutrition Facts : Calories 107.5, Fat 8.6, SaturatedFat 2, Cholesterol 5.6, Sodium 94.8, Carbohydrate 6.4, Fiber 1.8, Sugar 4.6, Protein 2.5
SIMPLE MARINATED TOMATO SALAD
I've found this simple but tasty combination of ingredients turns tomatoes into a refreshing salad. It's best prepared at least 30 minutes ahead.-Mary Tuthill, Ft. Myers Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomatoes in a serving bowl; sprinkle with parsley. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts :
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FANCY AND BEAUTIFUL TOMATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (24)Author Sarah JampelServings 6Estimated Reading Time 5 mins
- Using a paring knife, core 1½ lb. heirloom tomatoes, then cut each into 8–12 wedges, depending on their size, using a very sharp chef knife or serrated knife (if your chef knife is dull, it's going to squish your precious tomatoes). Halve or quarter 12 oz. mixed cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier). → If you care about tomatoes, you need this little knife
- Transfer tomatoes to a large bowl; season with 1¼ tsp. salt. That salt is going to draw out moisture from the tomatoes, which will intensify their flavor. Stir to gently combine (be careful with those delicate tomatoes!); set aside.
- Zest ¼ lemon—you want about ½ tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring spoon). Grate ½ garlic clove. Set aside.
- Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
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