Cherry Tomato Basil Salad Food

TOMATO BASIL SALAD

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

CHERRY TOMATO BASIL SALAD

Steps:

• Make the basil oil by very finely chopping 3-4 of your basil leaves, and mixing with the olive oil and a small squeeze of lemon. (you can also do this in a food processor). Let that sit while you assemble everything else.
• Toss together the cherry tomatoes, mozzarella, corn kernels and remainder of sliced basil with a bit of salt & pepper.
• Drizzle basil oil on top (however much you want), along with a splash of balsamic vinegar.
• Top with pine nuts and red pepper flakes. Serve with the remaining basil oil on the side.

CHERRY TOMATO SALAD

Steps:

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION

Steps:

• Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

CHERRY TOMATO SALAD

Steps:

• In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
• In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

BASIL & CHERRY TOMATO SALAD

Steps:

• Cut some tomatoes in half; place in large bowl. Add remaining tomatoes and basil; mix lightly.
• Mix dressing and garlic until blended. Add to tomato mixture; toss to coat.
• Sprinkle with pepper.

CHERRY TOMATO SALAD WITH BUTTERMILK BASIL DRESSING

Steps:

• Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss.
• In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately.

BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING

Steps:

• In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.

CHERRY TOMATO, BACON AND BASIL SALAD

Steps:

• In a bowl, toss together tomatoes, bacon and chopped basil.
• In a small bowl, whisk together vinegar and salt and pepper to taste.
• Slowly whisk in olive oil in a steady stream, whisking until emulsified.
• Pour dressing over tomatoes, toss lightly and garnish with basil sprigs.

PASTA SALAD

Steps:

• Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
• Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
• Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
• Drizzle with olive oil and top with cracked black pepper just before serving.

RICE, CHERRY TOMATO, AND BASIL SALAD

Steps:

• Bring a large saucepan of lightly salted water to a boil over high heat.
• Add in the rice and cook, uncovered, until the rice is tender, about 20 minutes; drain in a large wire sieve and rinse under cold water; drain again.
• Transfer rice to a large bowl; add in cherry tomatoes.
• Whisk the vinegar, salt, and red pepper flakes in a small bowl.
• Gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
• Add in the basil and mix.
• Separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
• 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
• Add enough of the reserved dressing to moisten the salad.
• Serve garnished with chopped basil.

CHERRY TOMATO CORN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.