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Old July 12, 2011   #46
Suze
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Quote:
Originally Posted by feldon30 View Post
Carrabba's on Kirby in Houston (in my top 5 for Italian restaurants and there are a ton to choose from) has a tomato appetizer.
Carrabba's was just awesome. Thanks so much for taking me there during our recent visit, Morgan - wow! Best Italian place I've eaten at in quite some time. Although we didn't have the tomato appetizer you mentioned because it was lunch and we didn't have room, the food and service was superb.

Don't know that I would drive 2.5 hours from Elgin just to eat there , but next time I'm in the N. Houston area or close, I'll definitely make it a point to eat at Carrabba's again.

Back on topic - thought I would post the Greek Pasta Salad rec from you here because it's a terrific pasta salad. Edit - see you've posted it earlier in this thread, but it's a really good one so I'll leave my post.

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 good quality Balsamic Vinegar - 365 Whole Foods is good, so is Colavita
1 1/2 tsp good quality olive oil - - again, 365 Whole Foods is good, so is Colavita
1/2 tsp fresh lemon juice
1/4 lb Penne or Bowtie pasta - boiled until al dente, rinsed thoroughly with cold water, and patted dry with paper towels
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Old July 12, 2011   #47
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Suze you need to get out more often we have Carabba's here in Austin

Been there and love the place.

Here it is.

http://www.carrabbas.com/restaurant/...Research-Blvd/

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Old July 12, 2011   #48
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Thanks, Worth - I did not know there was a Carrabba's in the area. Duh.

Will have to check it out and see if it's as good as the one Morgan and I went to. Edit - I think the one we went to is the first/original location.
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Old August 13, 2011   #49
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Purslane and Tomato Salad

INGREDIENTS
3 cups purslane – cleaned, rinsed, roots removed; stems and leaves into 1-inch pieces
salt
3 red, ripe tomatoes, cut into thin wedges
1 medium onion, sliced in thin crescents
2 tender, 6-inch cucumbers, peeled and cut into thin quarters
juice of 1 lemon
¼ cup olive oil
freshly ground black
pepper to taste

DIRECTIONS
• Boil purslane in lightly salted water for 2 minutes. Drain, run cold water over it, then set aside to drain.
• Place purslane and tomatoes in a large bowl. Lightly salt onions, crush them gently, rinse, squeeze dry, and add to the bowl. Add cucumbers.
• Whisk together lemon juice, oil, salt, and pepper to taste. Add to bowl and mix. Taste to adjust seasoning, then refrigerate until ready to serve.

Yield: 4 to 5 serviings

Note: Purslane, unlike lettuce, will not wilt when dressed and refrigerated. If you wish, purslane need not be boiled – simply clean and rinse well, then drain.

Zana’s notes:
• Personally I prefer to not to boil the purslane.
• If you’re harvesting the purslane yourself, make sure that it hasn’t been sprayed with allot of lawn chemicals.
• I prefer to use a rainbow of different tomatoes with this salad, including cherries and grapes.

Last edited by Zana; August 24, 2011 at 07:35 PM. Reason: correcting spelling
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Old August 13, 2011   #50
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Default Armenian Cucumber and Tomato Salad

Armenian Cucumber and Tomato Salad

(Varoounki yev Loligi Aghtsan)

INGREDIENTS
2 medium cucumbers, peeled, quartered lengthwise (cut out seeds, if too large and discard) and diced
4 medium tomatoes, seeled and cut into small pieces
4 scallions, chopped, including 2 inches of the green tops
¼ cup finely chopped fresh mint leaves
¼ cup olive oil
3 tablespoons freshly squeezed and strained lemon juice
Salt and freshly ground black pepper to taste
Crusty bread, thickly sliced

DIRECTIONS
• Combine the cucumbers with the tomatoes, scallions, and mint in a salad bowl.
• Add the olive oil, lemon juice, and salt and pepper to the vegetables and toss gently but thoroughly.
• Taste for seasoning and serve at once with the crusty bread for dipping in the salad juices.

This is excellent with fried meatballs, meat loaf, fired or broiled fish, and broiled or roasted poultry and lamb.

Serves 6

VARIATIONS
Substitute dill or a mixture of basil, coriander, and parsley for the mind and add 1 small green pepper, seeded, deribbed, and chopped.

Cucumber and Tomato Salad with Apple
Add 1 large, tart apple, cored and diced, and 1 small mild onion, minced, with the vegetables.

Cucumber and Tomato Salad with Mango and Red Onions
Add 1 large mango, cubed and 1 medium red onion, sliced thinly in rings, with the vegetables.
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Old August 15, 2011   #51
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Oven-Roasted Tomatoes

Roasting tomatoes helpes concentrate the fruit's flavor. These savory little bites are a perfect topper for salads and sandwiches.

Serve this with the recipe for Crispy Fried Artichokes.

From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing

Ingredients
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon plus ¹⁄8 teaspoon sea salt
1/2 teaspoon plus ¹⁄8 teaspoon
freshly ground black pepper
Roma tomatoes, cut in half lengthwise
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
Fresh thyme or oregano leaves, for garnish


Yield: 6 Servings

Directions

Preheat the oven to 350˚F.
o In a large bowl, whisk together the balsamic vinegar, olive oil, ½ teaspoon of the sea salt, and ½ teaspoon of the pepper.
o Add the tomatoes to the mixture and toss gently until the tomatoes are coated.
o Place a wire rack on top of a rimmed sheet pan and place the tomatoes cut side up on top of the wire rack, reserving the vinaigrette mixture.
o In a small bowl, combine the remaining ¹⁄8 teaspoon salt and ¹⁄8 teaspoon pepper, the thyme, and oregano.
o Sprinkle the herb mixture on top of the tomatoes and place the sheet pan in the oven for about 1 hour, or until just beginning to caramelize.
o Remove the pan from the oven and brush the tomatoes with the reserved vinaigrette, using a pastry brush.
o Continue to cook for about 30 minutes longer, or until lightly browned.
o Remove from the oven and cool to room temperature. Garnish.

Last edited by Zana; August 15, 2011 at 09:17 PM. Reason: correction
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Old August 15, 2011   #52
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Caprese Pasta Salad

Inspired by the classic Caprese salad — tomatoes, mozzarella and basil — this super-simple pasta salad is flavorful and fresh tasting. It's a perfect side dish with grilled steaks.

8 ounces dried rigatoni or other medium-size pasta
1 1/2 cups grape tomatoes, halved
1 cup cubed mozzarella (1/2-inch cubes)
1/3 cup pesto sauce, store-bought or homemade
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Yield: 4 Servings

Directions

Prep: 10 min Total: 15 min (Quick)
1
Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
2
Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
3
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.
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Old August 15, 2011   #53
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Roasted Tomato Salad with Lemon and Creme Fraiche

Slow-roasting tomatoes intensifies their sweet flavor, which is well matched with a creamy dressing. Serve as an elegant first course.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Ingredients
6 large plum tomatoes
2 tbsp olive oil
salt and freshly ground black pepper
2 bunches of scallions
2/3 cup creme fraiche
lemon-infused olive oil or a fruity extra virgin olive oil

Yield: 4 Servings

Directions

Prep: 15 min Total: More than 60 min

1
Preheat oven to 275°F (140°C). Halve and core the tomatoes and place, cut side up, on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast about 2 hours, until very tender. Let cool.
2
Trim the scallions, and cut each one in half crosswise, then lengthwise. Heat the remaining oil in a large skillet over medium heat. Add the scallions and cook about 3 minutes, until wilted. Season with salt and pepper. Let cool.
3
Arrange 3 tomato halves and a tangle of scallions on each plate. Add a dollop of creme fraiche and drizzle with lemon oil. Serve at room temperature.
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Old August 28, 2011   #54
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Indian Summer Tomato Salad

4 lg Mixed Tomatoes, sliced (Use Heirlooms, or various colors!)

1 tb Lime juice

2 tb Extra-virgin olive oil

1/4 ts Cumin seeds

1/4 ts Fennel seeds

1 Dried hot chili pod

2 tb Cilantro, chopped

Salt & pepper

• Arrange tomato slices on a platter.
• Sprinkle with lime juice.
• Warm oil in a small pot over moderate heat.
• Add cumin, fennel & chili pod, cook for 30 seconds.
• Remove from heat, discard pod & cool.
• Whisk in the cilantro; spoon seasoned oil over tomatoes.
• Season with salt & pepper & serve.
• The flavors will intensify as it sits, so make a little while in advance!
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Old August 28, 2011   #55
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Summer Tomato Salad

-tomato salad
3 lbs. Assorted varieties and colors of tomatoes
1/2 pint Cherry tomatoes

-croutons
4 slices Sour dough bread
2 Tbl. Virgin olive oil
1 clove Fresh garlic, peeled

-herb dressing
1/2 clove Fresh garlic, peeled
1 each Salted anchovies - soaked in water for 30 minutes and rinsed
1/2 cup Virgin olive oil
2 Tbls. Parsley, chopped fine (amount after chopping for all herbs)
2 Tbls. Chervil, chopped fine
2 Tbls. Chives, chopped fine
2 Tbls. Basil leaves, chopped fine
to taste Salt and black pepper

Method
• Prepare the garlic croutons by brushing the bread on both sides with olive oil, then toasting.
• After toasting, rub the bread lightly with the garlic clove and set aside.

• Prepare the herb dressing for the tomatoes by pounding the garlic clove with the anchovies in a mortar and pestle until smooth.
• Combine with the chopped herbs, oil and season to taste with salt and black pepper.

• Slice the tomatoes and stem the cherry tomatoes then toss in the herb dressing .
• Arrange the slices in a stack on top of the crouton.
• Drizzle the herb dressing over the tomato slices and around the plate and sprinkle the cherry tomatoes and picked herb leaves around as a garnish.
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Old August 28, 2011   #56
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Italian Pasta Salad With Tomato Mayonnaise

Salad:
4 oz.(1 1/2 cups) uncooked bow tie pasta
2 medium plum tomatoes; coarsely chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/3 cup chopped sweet onion
1 1/2 ozs.(1/3 cup) pepperoni slices
1/4 cup chopped fresh parsley
1/4 cup chopped seeded pepperoncini
chilies
1 (2 1/4 ozs.) can sliced ripe olives

Tomato Mayonnaise:
1/2 cup spaghetti
3 tablespoons light mayonnaise or salad dressing
2 tablespoons light Italian salad dressing
1/4 teaspoon salt

• Cook pasta to desired doneness as directed on package.
• Drain; rinse with cold water to cool.
• In large bowl; combine cooked pasta and all remaining salad ingredients; mix well.
• In small bowl, combine all tomato mayonnaise ingredients; blend with wire whisk until well blended.
• Pour mayonnaise over salad.
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Old August 28, 2011   #57
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FARMER'S MARKET TOMATO SALAD

3 pounds mixed specialty or vine-ripened tomatoes
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Salt and cracked black pepper
2 tablespoons fresh basil, chopped
6 ounces crumbled goat cheese, optional


• Slice the tomatoes into different shapes (wedges, slices, small cubes, etc.) and arrange on individual plates or a buffet platter.
• Drizzle with the oil and vinegar.
• Season with salt and pepper and sprinkle with basil.
• Dot with goat cheese, if desired

Yield: 10 to 12 servings
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Old August 28, 2011   #58
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Tomato Pasta Salad

2 medium tomatoes chopped
2 green onions with tops chopped
2 cloves garlic finely chopped
1/4 cup snipped parsley
2 tablespoons vegetable or olive oil
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 7 ounce package macaroni shells cooked drained and cooled

• Mix together all ingredients except macaroni.
• Mix well.
• Add macaroni and toss well to coat.
• Cover and chill at least 2 hours.

Serves 6.
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Old November 5, 2011   #59
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BRAZILIAN TOMATO SLAW

Makes 8 servings.

1/2 tsp salt
2 tbs cider vinegar
1 red bell pepper, seeded, diced
1/4 cup finely chopped cilantro
1/2 cup diced onions
1/2 cucumber, unpeeled, quartered, thinly sliced
1/4 cup olive oil
1/4 cup lime juice
1/4 cup diced green onions
1/2 cup finely chopped parsley
5 tomatoes, diced

Combine all ingredients in a bowl, let stand 3 hours at room temp, then SERVE...
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Old March 18, 2012   #60
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Curried Tomato Salad Recipe

posted by Annie B. Bond
Nov 9, 2000 5:38 pm


Adapted from The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan (Harvard Common Press, 1996).
Garden-fresh summer tomatoes are such tender globes of sensual perfection, but this great recipe will work magic even on those tasteless pink tennis balls from the supermarket.
Red onion, curry powder and fresh parsley make this vitamin-C-rich salad a luscious feast for the senses.

INGREDIENTS

3 tomatoes, peeled, seeded, and diced

1 large red onion, chopped

Salt and pepper to taste

3/4 cup mayonnaise or vegan mayonnaise substitute

1/4 cup minced parsley

1 tablespoon curry powder

Loose-leaf lettuce

1. Combine the onions and tomatoes in a bowl. Add the salt and pepper, and chill the mixture well.
2. In a small bowl, mix together the mayonnaise, parsley, and curry powder. Add the curry dressing to the tomato mixture, and mix well. Spoon the tomato-onion mixture onto lettuce leaves, and serve immediately.
Serves 6.


Read more: http://www.care2.com/greenliving/cur...#ixzz1d0os8oSA
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