FANCY AND BEAUTIFUL TOMATO SALAD
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Provided by Sarah Jampel
Categories Bon Appétit Dinner Lunch Salad Tomato Feta Basil Mint Lemon Summer Vegetarian Soy Free Peanut Free Tree Nut Free Quick & Easy Kid-Friendly
Yield 6 servings
Number Of Ingredients 12
Steps:
- Gently toss heirloom and cherry tomatoes and 1¼ tsp. salt in a medium bowl to combine and set aside.
- Finely grate lemon zest into a small bowl, then grate in garlic; set lemon aside.
- Heat oil in a small saucepan or skillet over medium until just starting to shimmer. Add za'atar and cook, stirring occasionally, until fragrant and slightly darkened in color, about 1 minute. Add lemon zest and garlic, cook 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.
- Place pita chips in a large bowl and drizzle 2 Tbsp. za'atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
- Cut reserved lemon in half and squeeze juice from 1 lemon half into a small bowl. Stir in honey and remaining ½ tsp. salt. Gradually add remaining za'atar oil, stirring constantly until emulsified. Taste dressing and add more lemon juice, honey, or salt if needed.
- Add feta, basil, mint, and reserved tomatoes to bowl with chips and drizzle dressing over; toss gently to combine.
- Spoon salad onto platter, making sure to leave no juices behind. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.
BEAUTIFUL HEIRLOOM TOMATO SALAD
The gorgeous palette of these seasonal favorites transform each plate into a summertime work of art.
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Cut tomatoes into 1/2-inch slices; cut cherry tomatoes in half. Cut cheese into 1/2-inch slices.
- In small bowl, mix vinegar and sugar. With whisk, beat in oil until well blended. Season with salt and pepper to taste.
- To assemble salad, on serving platter, layer tomato slices with cheese. Sprinkle with basil; drizzle with vinaigrette. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
- August - Why We Love: Heirloom Tomatoes
FRESH HEIRLOOM TOMATO SALAD
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
HEIRLOOM TOMATO SALAD
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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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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