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Old May 5, 2006   #16
coronabarb
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Fresh Tomato Vinaigrette
"Chef 2 Chef"

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.
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Old May 5, 2006   #17
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Onion and Tomato Salad (Salata Bonjon-e-Rhumi-e-Piaz — Afghanistan)
from Our Recipe World

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.
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Old May 10, 2006   #18
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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
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Old May 10, 2006   #19
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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.
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Old May 18, 2006   #20
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Tomato and Onion Salad
from Sunset 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.
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Old May 18, 2006   #21
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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.
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Old May 21, 2006   #22
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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+.
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Old May 27, 2006   #23
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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
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Old May 27, 2006   #24
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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.)
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Old May 27, 2006   #25
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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.
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Old August 8, 2006   #26
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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.
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Old August 8, 2006   #27
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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.
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Old August 8, 2006   #28
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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.
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Old August 30, 2006   #29
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Default Greek Pasta Salad

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.
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Old June 11, 2007   #30
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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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