Salads

[coronabarb]

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

[coronabarb]

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.)

[coronabarb]

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.

[coronabarb]

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.

[coronabarb]

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.

[coronabarb]

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.

[feldon30]

Greek Pasta Salad

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

Toss to combine.

[Volvo]

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..

[PNW_D]

Watermelon Salad with Tomatoes, Goat Cheese and Basil

Serves 4

This colorful salad makes a great addition to any summer cookout. Try with feta and mint instead of goat cheese and basil, if you like.
Ingredients

2 to 3 cups watermelon in bite-sized chunks, seeds removed
2 small ripe tomatoes, quartered
2 to 3 ounces fresh goat cheese, crumbled
2 tablespoons prepared balsamic vinaigrette dressing
2 to 3 tablespoons chopped fresh basil
Method

On a large platter or individual plates, arrange watermelon, tomatoes and goat cheese. Drizzle with vinaigrette and top with basil.
Nutrition

Per serving (about 5oz/152g-wt.): 100 calories (60 from fat), 6g total fat, 3g saturated fat, 5mg cholesterol, 140mg sodium, 10g total carbohydrate (1g dietary fiber, 7g sugar), 3g protein

[piegirl]

I ran across this recipe in a magazine late winter and found it to be fantastic. And so simple -

medium to large cucumber thinly sliced
3-4 stalks of celery thinly sliced
finely chopped parsley

dressing -

several tbs. of plain yogert
wine vinegar - mix together
fresh ground black pepper

You can put as much celery, cuke, parsley as you want
add as much wine vinegar to yogert as you like

I keep the salad and dressing separate, salad stays extremely crispy for several days and is totally refreshing. Really perks you up when you have been out in the garden or my case, garden center.

And yes, I added cut up tomatoes and it was even more wonderful!

piegirl

[pinakbet]

Ensaladang Mangga (Green Mango Salad)

1 Green Mango (diced)
1 Large Juicy Tomato (diced)
1 Medium Onion (diced)
1 Salted Duck Egg (diced) or 1 tbsp Bagoong (shrimp paste)

Mix all ingredients in a bowl

Complements Fish dishes very well.

[brokenbar]

Sicilian Marinated Antipasto

Typical Italian Antipasto has no lettuce and is usually an assortment, of salted fish, marinated vegetables, meats, cheeses, and olives, served as an appetizer. In Sicily, antipasto is revered and almost anytime, you will find a pail or crock filled with the different ingredients, marinating on the counter in the Sicilian kitchen.

Many Sicilian olives are intended for eating rather than oil production, and are known in Italian as "da tavola." The most common varieties are the Bella di Spagna, Santa Agostino and Santa Caterina. All of these are picked while still young and green and allowed to darken to dark violet or black. All edible olives must be cured before they can be eaten--traditionally this would be done by soaking them in water for ten days and then preserving them in brine. These olives can be hard to find in the US so substitute Kalamata olives.

INGREDIENTS

2 Cups Kalamata Olives
2 Cups Large Green Queen Pimento stuffed olives
1 16 OZ can artichoke hearts cut in half lengthwise
30 to 40 grape or cherry tomatoes
1 head radicchio
8 cups (or 2 bags) fresh spinach leaves
30 Fresh, small white cocktail-type onions, peeled
4 Large Green Bell Pepper
4 Large Red Bell Pepper
4 large Yellow or Gold Bell Pepper
4 Large Purple Bell Pepper*
(You can use colors you have available from your garden or store.)
2 Cans Anchovies in oil
2 Large Pomegranates , peeled and seeds separated
Olive Oil
Red Wine Vinegar with Pomegranate Juice

Remove seeds and cut peppers into 1” squares. Add all ingredients to large bowl, Crock or bucket EXCEPT SPINACH AND RADICCHIO & ANCHOVIES

Cover ingredients with a mixture of 1 Cup water & 1 cup Vinegar to 3 cups olive oil (increase basic formula to have enough to cover all ingredients in bowl.) Place a bowl with a large glass of water on top of bowl to insure all ingredients are submerged. Marinate at room temperature at least 24 hours, stirring occasionally. Drain off oil/water/vinegar mixture. Add Spinach, Radicchio and Anchovies, toss and serve.

Every time I make this I am besieged by guests wanting the recipe. Feel free to add more or less of any ingredient or other ingredients of your choice

[Stepheninky]

This is actually too simple to list as a recipe but is one of the families favorites.

Cut up tomatoes (we use a variety)
cut up Sweet peppers (we use a variety)
Red Onion (any onion works fine)
Cucumber
Throw in a bowl and add a bottle of your favorite Italian or vinegar based salad dressing.

Let sit at room temp for an hour or you can refrigerate it over night.

The vinegar in the salad dressing will let it keep for about a week. (maybe longer) We like to do this to use up extra tomatoes before they get too ripe.

Its super simple but taste great

[coronabarb]

Warm Tortellini and Cherry Tomato Salad
from Cooking Light Magazine

YIELD: 6 servings (serving size: 1 1/2 cups)

2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

Nutritional Information
Amount per serving

Calories: 403
Calories from fat: 26%
Fat: 11.6g
Saturated fat: 5.7g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 0.6g
Protein: 21.7g
Carbohydrate: 52.4g
Fiber: 7.9g
Cholesterol: 50mg
Iron: 1.9mg
Sodium: 725mg
Calcium: 415mg

Cooking Light JANUARY 2005

[husker nana]

IMG_0171.JPG Trial
1 pint grape tomatoes (halved)
1 lb. pearl mozzarella
Fresh Basil Leaves Chopped (to taste)
Extra Virgin Olive Oil (to taste)
Salt and Pepper

Optional - Balsamic Vinegar (to taste)

Next to bowl of salad are my first three tomatoes picked from my garden today. Jaune Flammee