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coronabarb February 1, 2006 11:10 AM

Salads
 
Post Tomato Salad recipes here

coronabarb February 1, 2006 02:13 PM

[b]Shrimp, Jicama, and Tomato Salad with Chile Vinegar

5 c water
1 lb small fresh shrimp, unpeeled
2 c jicama, peeled and shredded
4 lg tomatoes, sliced
4 lg fresh tomatillos, husked and sliced
fresh cilantro sprigs

Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain Well; rinse in cold water and chill. Peel and devein shrimp.

Pour 1/3 cup chile vinegar over shrimp; toss gently. (recipe below) Pour 1/2 cup chile vinegar over jicama; toss gently.

Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs.

CHILE VINEGAR

2/3 c white wine vinegar
1/4 c sugar
1/8 ts salt
3 tbl fresh cilantro -- minced
2 tbl jalapeno pepper

Combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.[/b]

coronabarb February 1, 2006 02:20 PM

[b]Tomato Corn Fiesta Salad

2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. chopped, fresh oregano or 1/8 tsp. dried oregano
2 cloves garlic, chopped finely
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. pepper
1/4 cup vegetable oil
1 3/4 lbs. fresh tomatoes (4 medium), drained, diced
3/4 lb. zucchini (about 2 medium), diced
1 cup thinly sliced green onion
1 pkg. (10 oz.) frozen corn, thawed
1 medium avocado, diced

Combine the first 7 ingredients; whisk into oil. Gently toss with remaining ingredients. Marinate at room temperature 1 hour or several hours in the refrigerator. Serves 6.[/b]

coronabarb February 1, 2006 07:23 PM

[b]Tomatoes Stuffed with Tabbouleh Salad
Recipe courtesy Rachael Ray

3/4 cup wheat bulgur
1 cup boiling water
2 ripe lemons, juiced
1 cup parsley leaves, chopped
1/2 cup mint leaves, chopped
4 scallions, thinly sliced
1 plum tomato, seeded and diced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 large beefsteak tomatoes

Place bulgar in a bowl and cover with boiling water; stir. Cover bowl and let stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, and plum tomato to bulgar and toss to combine. Dress salad with extra-virgin olive oil, salt, and pepper to your taste.

To serve, cut tomatoes into quarters, but do not allow knife to go all the way through the tomato. Section tomatoes, but leave skin intact on the bottom. Open tomato up to resemble a flower. Season with salt and pepper and pile a generous amount of tabbouleh salad on top of tomato, allowing salad to spill down and over tomato onto plate.[/b]

nctomatoman February 13, 2006 10:56 PM

Our Favorite Pasta Salad

Easy...easy...easy!!!

Cook to al dente 2 cups of pasta twists (Rigatoni type). Drain and rinse with cold water.

In a large bowl, combine:

5-6 large heirloom tomatoes, in bite sized cubes
2 sweet bell peppers, bite sized pieces
20 leaves of fresh basil, torn into small pieces
1 tsp fresh ground black pepper
2 tsp sea salt
1/2 cup olive oil

Let sit for 30 min, then add pasta and combine well.

just before serving, cube some fresh mozarella cheese and sprinkle over servings of the pasta salad. Finish it off with a generous covering of fresh grated Parmesan Reggiano.

This also works great with a mix of large tomatoes and Sungolds and Mexico Midgets!

coronabarb February 23, 2006 12:59 AM

[b]Grub's Insalata Caprese
posted by Grub at a previous recipe place

Just got back from this really flash boat. Onboard was an Italian chef. He started with some hors d'ouvres. I thought his finger-food take on Insalata Caprese was simply brilliant. So next time you have a surplus of cherry tomatoes, give this some thought. Imagine how
decorative it would look if you used different coloured cherries.

1. Cut cherry tomato in half.
2. Thread half one cherry tomato onto toothpick, cut side facing inwards.
3. Thread small round of buffalo mozzarella slightly smaller than the diameter of the cherry tomato onto toothpick.
4. Thread remaining half of cherry tomato onto toothpick cut side facing in, forming a little red-white-red tomato sandwich.
5. Assemble in a circle around a white place. Sprinkling with finely sliced fresh basil, sprinkle with extra-virgin olive oil, salt flakes and fresh-cracked black pepper.

Served with a little napkin.

With a flute of French champagne at anchor these little insalata shooters went down a treat. A great idea for entertaining. I'm going to make a platter as Christmas hors d'oeuvres.

Grub[/b]

coronabarb February 23, 2006 01:55 AM

[b]Pickled Tomato Salad

3 lg tomatoes, cut in eighths
1 med green pepper, chopped
1 med red onion, cut into rings
2 tbl minced fresh basil

DRESSING--
1/2 cup apple juice concentrate
1/2 cup cider vinegar
1/4 tsp salt
1 tbl oil
1 tsp sugar
1 tbl pickling spices tied in cheesecloth bag

Bring dressing ingredients to a boil. Reduce heat and simmer 5 minutes. Let cool to room temperature; mix with combined salad ingredients. Chill, covered, at least 1 hour before serving. [/b]

Sorellina February 28, 2006 04:50 PM

Caprese Salad using Plum Lemon aka Wonder Lights Tomatoes

[img]http://i45.photobucket.com/albums/f60/Sorellina66/StuffedWonderLightsCapreseSalad0809.jpg[/img]

I apologize in advance if this picture is still huge. I did try to re-size it before submitting but for whatever reason, I'm not seeing an edit function above so I tried editing it in photo bucket first. Still learning, bear with me.

My experience with this tomato, grown for the first time last year, was that it's somewhat hollow, which makes it great for stuffing. It's not a really large tomato but it works well for small bocconcini balls (fresh mozzarella). Cut tomatoes in half and scoop out seeds. Put a small fresh basil leaf in the bottom of the "tomato boat", followed by a half bocconcini ball (~2" sized ones work well). Drizzle with balsamic vinegar and extra virgin olive oil. Sprinkle with salt and freshly ground pepper. Serve as a first course. We grew Minette bush basil so we sprinkled the tiny leaves of that on top as well.

angelique February 28, 2006 08:22 PM

Wow Sorellina. This is my kind of appetizer. This dish would be great cold, grilled or broiled in the oven for a few minutes.

Sorellina February 28, 2006 10:00 PM

Yes, Angelique, I think you're right, it would be nice grilled. We haven't had it that way before, but I've made an appetizer of bocconcini wrapped first with prosciutto and then with radicchio, braised in olive oil and then drizzled with balsamic, finished with salt and freshly ground pepper. It's braised just until the mozzarella "weeps" a bit out of the radicchio, then you know it's melted. Way yummy. Yes, try this grilled and let me know. We're not growing Wonder Lights this year.

Sorellina March 1, 2006 10:08 AM

Grub, I like your take on the Caprese Salad also. I was just thinking that if you threaded a smallish basil leaf onto the toothpick, you'd have the entire Italian flag right there. I think kids would enjoy these as well (sans Champagne..maybe San Pell and orange juice for them).

Cheers :wink:

coronabarb April 8, 2006 08:05 PM

[b]Asparagus, Tomato and Pine Nut Salad

1/2 pound fresh asparagus, trimmed, cut into 2" pieces
4 plum tomatoes, cored and quartered
3 tablespoons pine nuts, toasted
2 cloves garlic, minced
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper

In a large bowl, combine asparagus, tomatoes and pine nuts. In a small bowl, blend together garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour dressing over vegetables, season with salt and pepper and toss to coat.[/b]

coronabarb April 21, 2006 12:10 AM

[b]Bacon Lettuce & Tomato Layered Salad
Serves 6-8
Turner South's Home Plate cooking show

1 pound sliced smoked bacon, cut up
3/4 cup light mayonnaise
1/3 cup light sour cream
1/4 cup lightly packed fresh basil leaves, cut into thin strips
1 tablespoon apple cider vinegar
1/2 teaspoon seasoned salt
1 clove garlic, minced (1/2 teaspoon)
1 head romaine lettuce, shredded (about 8 cups)
2 large tomatoes, very thinly sliced and halved
1/2 of a small red onion, very thinly sliced and separated into rings
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 10-inch-long loaf rustic Italian bread, cut into 1-inch cubes
Freshly ground black pepper, to taste

Cook bacon over medium heat in large skillet for 15 to 18 minutes, until crisp, spooning off fat and juices as they accumulate during cooking. Remove bacon from skillet; drain on paper towels. Discard drippings.

Place mayonnaise, sour cream, basil, vinegar, seasoned salt and garlic in blender container. Cover and blend until basil is well combined.

Layer lettuce, tomatoes and onion in large salad bowl. Evenly spread mayonnaise/basil mixture on top; sprinkle with bacon. Cover and refrigerate for 1-4 hours.

Meanwhile, heat oven to 450 degrees F. Melt butter in large skillet. Remove skillet from heat; stir in olive oil. Add bread cubes and toss until coated. Spread bread cubes on baking sheet and bake for 10 minutes, until lightly toasted, stirring once halfway through during baking.

To serve, add croutons to salad; gently toss until lettuce is evenly coated. Season to taste with pepper.[/b]

coronabarb April 21, 2006 01:27 PM

[b]Gazpacho Pasta with Cannellini Beans
Serves 4

1 pound elbow macaroni, radiatore or other medium pasta shape, uncooked
3 large, ripe tomatoes, finely diced
2 medium cucumbers, peeled, seeded and finely diced
1 medium red onion, diced
2 cups vegetable or tomato juice
1 tbsp. Worchestershire sauce
3 tbsp. red wine vinegar
1 16-oz. can cannellini beans, drained and rinsed well
3 tbsp. chopped fresh parsley
Salt and pepper to taste


Prepare pasta according to package directions. Drain and rinse under cold water.

In a large bowl, combine the rest of the ingredients, along with pasta. Salt and pepper to taste.[/b]

coronabarb May 2, 2006 04:20 PM

[b]MARIE'S MARINATED TOMATOES

¼ cup olive oil
¼ cup vegetable oil
3 tbls balsamic vinegar
1 tsp Worcestershire sauce
¾ tsp salt
1 pinch black pepper
1 tbls sugar
2 cloves garlic, minced
2 tsp basil, chopped
1 pinch thyme
4 medium tomatoes, thinly sliced

Whisk together all ingredients, except sliced tomatoes, in a small bowl. Place tomatoes in a container. Pour marinade over tomatoes, cover and refrigerate for at least 1 hour before serving. [/b]

coronabarb May 5, 2006 05:27 PM

[b]Fresh Tomato Vinaigrette
[i]"Chef 2 Chef"[/i]

1 clove garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 small shallot minced
2 ripe plum tomatoes, peeled and seeded
3/4 cup extra virgin olive oil
2 dozen fresh basil leaves, coarsely chopped
1/2 teaspoon sea salt (fleur de sel)
1 pinch freshly ground black pepper

Place garlic, wine vinegar, balsamic vinegar, shallot and tomatoes in a blender and process for 20 seconds. Add olive oil, salt and pepper and process for 10 seconds or until emulsified and thick.

Thickly slice desired amount of tomatoes and spread on a platter or individual serving plates. Slice Mozzarella cheese and place over tomato slices.

Drizzle tomato vinaigrette over each and sprinkle with chopped basil. Serve immediately.

Note: You can store the vinaigrette for up to one week in the refrigerator but it should be brought to room temperature before serving.[/b]

coronabarb May 5, 2006 05:39 PM

[b]Onion and Tomato Salad (Salata Bonjon-e-Rhumi-e-Piaz — Afghanistan)
from [i]Our Recipe World[/i]

2 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1 serrano chile, seeded and minced
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh cilantro

Alternate slices of tomatoes and onions on serving platter. Mix remaining ingredients except cilantro; spoon over vegetables. Sprinkle with cilantro. Cover and refrigerate at least 1 hour.

Yields 6 servings.[/b]

coronabarb May 10, 2006 05:19 PM

[b]Tuna, Tomato, and Cannellini Bean Salad

3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons olive oil
15 ounces drained and rinsed cannellini beans
7 ounce can drained and flaked tuna
3/4 cup halved grape or cherry tomatoes
1 bunch minced scallions
1/2 cup minced basil
4 minced garlic cloves
8 cups washed and torn salad greens

Mix together vinegars and oil in a small bowl. Season to taste with salt and pepper. Add beans, tuna, tomatoes, scallions, basil, and garlic and mix well. Add salad greens and toss well before serving.

Makes 4 servings[/b]

coronabarb May 10, 2006 05:22 PM

[b]Light Spinach, Tomato, and Orange Salad

6 cups baby spinach leaves
4 plum tomatoes
2 large oranges
1 tablespoon rice vinegar
2 teaspoons crumbled dried thyme
Salt and pepper
2 tablespoons extra virgin olive oil

Wash and spin dry spinach leaves; place in a large bowl. Cut tomatoes into small wedges and add to spinach. Peel one orange and cut into small thin wedges, reserving juice. Juice second orange and add to reserved juice. Add orange wedges to spinach mixture and toss.

Mix together orange juice, rice vinegar, thyme, and salt and pepper to taste. Whisk in oil and mix until incorporated. Toss dressing with spinach mixture and serve immediately.[/b]

coronabarb May 18, 2006 05:58 PM

[b]Tomato and Onion Salad
from [i]Sunset[/i] Magazine

3 pounds firm-ripe tomatoes
1 red or white onion (6 oz)
1/2 cup chopped Italian parsley
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 tsp ground cumin
1/2 tsp freshly ground pepper
Salt

Rinse and core tomatoes; cut into 1/2" thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion and parsley in a large bowl.

Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.[/b]

coronabarb May 18, 2006 06:14 PM

[b]Marinated Vegetable Medley

3/4 cup lemon juice
3/4 cup vegetable oil
3 Tbls sugar
1 Tbl salt
1 1/2 tsps dried oregano
1/2 tsp freshly ground pepper
1 can (15 oz) whole baby corn, rinsed and drained
1 cup fresh mushrooms, halved
1 cup fresh broccoli, cut into florets
1 cup fresh califlower, cut into florets
1 cup fresh snow peas, halved
1 cup cherry tomatoes
1 cup sliced sweet yellow
1 cup sliced sweet red pepper

Whisk together lemon juice, oil, sugar, salt, oregano, and pepper. Pour into large ziploc bag and add vegetables. Seal bag and turn to coat; refrigerate for 6 hours or overnight.[/b]

coronabarb May 20, 2006 11:59 PM

[b]Green Bean Tomato Salad

Herb Dressing

1/2 cup vegetable oil
2 Tablespoons freshly minced onion
1 Tablespoon grated Parmesan cheese
2 teaspoons salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2teaspoon sugar
Freshly ground black pepper
1/4 cup red wine vinegar
1 Tablespoon lemon juice

Blend all ingredients except red wine vinegar and lemon juice in blender for 30 seconds. Add vinegar and lemon juice and blend another 30 seconds. Pour into cruet or screw top jar and store covered in refrigerator. Shake well before using. Makes about 1 cup.

Salad

1 to 1 1/2 pounds fresh green beans, trimmed and lightly steamed
1 quart cherry or grape tomatoes, halved if large
1 medium sweet yellow onion, halved, then thinly sliced
1 Tablespoon fresh dill weed, finely chopped

Combine beans, tomatoes, dill and onion with just enough dressing to coat. Refrigerate at least 1 hour to allow flavors to blend. Serve cold or at room temperature. Serves 4+.[/b]

coronabarb May 27, 2006 12:09 AM

[b]Tomato Salad Topped with Fried Green Tomatoes

8 Italian Roma tomatoes,, cut in half
2 tablespoons olive oil
Essence (mod. note - maybe sub Mrs. Dash type seasoning?)
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion,, julienned
Salt and pepper
1 beef steak tomato,, cut into 6 slices
1 yellow beef steak tomato,, cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes, for top of salad
Black pepper for the rim
Edible flowers

Preheat oven to 400 degrees. Toss Roma tomatoes with olive oil and season with Essence. Place tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from oven and cool. Julienne tomatoes.

In a mixing bowl, whisk extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add julienned tomatoes. Season vinaigrette with salt and pepper.

Season each side of tomato slices with salt and pepper. Season each side of mozzarella slices with salt and pepper. Toss greens with 2/3 of the vinaigrette. Reserve the remaining dressing.

Alternate layering the tomatoes, cheese and greens. Use 3 slices each of tomatoes and cheese plus 1 cup of greens for each salad. Garnish each salad with fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.

Yield: 4 serving[/b]

coronabarb May 27, 2006 12:13 AM

[b]Judy's Homegrown Tomato Salad

2 large garden tomatoes
2 green onions
6 green stuffed olives
1/4 tsp. basil
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 1/2 tbsp. olive oil
1 1/2 tbsp. salad or wine vinegar

Cut tomatoes into wedges. Slice onions and olives and add to tomatoes. Combine oil and vinegar and drizzle over tomato mixture. Add basil, salt and pepper. Chill until serving.

(Especially good with home grown garden tomatoes.)[/b]

coronabarb May 27, 2006 12:16 AM

[b]Tomato Aspic

4 cups tomato juice
2 cups chicken stock
1/2 teaspoon lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon salt
3 envelops unflavored gelatin
3/4 cup water
1 cup diced celery

In a large saucepan, heat tomato juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.

In a small bowl, combine gelatin with water. Set for 5 minutes; stir into hot tomato mixture. Add celery and pour into ring mold or individual decorative molds. Refrigerate to set. Dip mold in hot water for a few seconds to unmold on platter or plates.[/b]

coronabarb August 7, 2006 11:47 PM

[b]Avocado Dressed Tomatoes

1 ripe avocado
1/3 cup mayonnaise
1 Tbl lemon juice
1 Tbl minced onion
Dash of Worcestershire
Dash of Tabasco sauce
Salt to taste
3 large ripe tomatoes
Salad greens
Chopped chives

Mash together avocado, mayonnaise and seasonings until smooth. Arrange sliced tomatoes on bed of salad greens and pour avocado dressing over them. Sprinkle with chopped chives and serve.[/b]

coronabarb August 7, 2006 11:51 PM

[b]Herbed Potato and Tomato Salad

1 pound small red potatoes, halved
5 plum tomatoes, cut into quarters
1/2 cup fresh basil, chopped
1/2 cup fresh mint, chopped
1 small onion, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper

Boil potatoes in enough water to cover by 2 inches until tender, about 10 minutes. Drain and let cool.

In bowl, combine potatoes, tomatoes, herbs and onion. Pour oil and vinegar over potato mixture and toss. Sprinkle with salt and pepper. Let stand about 1 hour for flavors to develop. Makes 6 servings.[/b]

coronabarb August 8, 2006 12:33 AM

[b]Big Tomato Sweet-Sour Salad

Cook to Cook: Dressing can be prepared several hours ahead up to the point of adding the vinegar. The oil should be warm, but not hot, when the vinegar goes in.

2 - 3 large, ripe beefsteak tomatoes (about 2 1/2 pounds), cut into 1" chunks
3 medium green tomatoes, cut into 1" chunks
1/2 cup bacon fat or extra-virgin olive oil
8 large cloves garlic, thinly sliced
Salt and freshly ground black pepper as needed
1 medium red onion, thinly sliced into long strips
2 packed tablespoons brown sugar
1 cup cider vinegar, boiled down by half
1/3 cup coarsely chopped fresh dill leaves

Gently combine tomatoes in a large bowl. Heat fat or oil in a 10-inch skillet over medium heat. Add garlic and a little salt and pepper and sauté about a minute, or until garlic is softened, but not browned. Stir in onion and cook another minute, just to soften slightly. Take off the heat and stir in sugar until melted.

When ready to serve, warm up the onion mixture (it should not be hot). Off the heat, stir in boiled down vinegar and any liquid from the tomatoes; taste for seasoning. Pour over tomatoes, folding in dill. Serve immediately or at room temperature.[/b]

feldon30 August 30, 2006 10:11 AM

Greek Pasta Salad
 
[b]Greek Pasta Salad[/b]

[b]1 lb fresh Tomato[/b] [i]large diced[/i]
[b]1 med. Cucumber[/b] [i]peeled, halved, and sliced thin[/i]
[b]3oz Feta Cheese crumbles[/b]
[b]16 Black Kalamati Olives[/b] [i]pitted and sliced[/i]
[b]1/4 tsp dried Oregano[/b]
[b]Black Pepper[/b] [i]freshly ground to taste[/i]
[b]1 tsp Balsamic Vinegar[/b] (365 Whole Foods is good)
[b]1 1/2 tsp olive oil[/b]
[b]1/2 tsp fresh lemon juice[/b]
[b]1/4 lb Penne pasta[/b] [i]boiled until al dente, rinsed thoroughly with cold water, and patted dry with paper towels[/i]

Toss to combine.

Volvo June 11, 2007 06:18 PM

feldon, thats a really nice salad and will give you another to just try:)..A quick salad but think you will like:)..
One nice red medium to large sized tomato cut into mouth sized pieces:)..
Half to one medium sized cuke chopped into or sliced into halves..
Half an onion.
All into bowl and sprinkle salt to taste.
Absolutely smother with a good Olive Oil.

Mix and "Kalli oreksi"
How i have been enjoying my home crown of late:)..
Simple but nice..


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