Colorful Tomato Salad With Rose Water Dressing Food

TANGY & SWEET TOMATO DRESSING

Steps:

• Blend all ingredients thoroughly in high-powered blender such as the Vitamix.
• Pour into glass jar or dressing container.
• Refrigerate.

WATERCRESS SALAD WITH ROASTED TOMATO DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
• Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
• Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
• Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

COLORFUL TOMATO SALAD WITH ROSE WATER DRESSING

Steps:

• Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
• Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

MOROCCAN SALAD

Steps:

• Slice the tomatoes into circles about 1/4 inch thick. Peel the oranges with a sharp knife, trimming as much white pith as possible from the underlying oranges. Slice the oranges into thin circles somewhere about 1/4 inch thick. Peel and slice the onion as thinly as possible.
• In a bowl, whisk together the herbs, vinegar, oil, and salt and pepper, to taste, until emulsified.
• Arrange the tomatoes, oranges, and onion on a platter or on individual plates, overlapping the slices slightly. Drizzle the vinaigrette over the top and scatter the olives over everything.

TOMATO BASED ITALIAN SALAD DRESSING

Steps:

• Mix all ingredients together.
• Place in refrigerator for at least two hours before serving.
• Pour over salad greens just before serving.

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
• Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
• Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
• Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
• Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
• To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
• Have some nice crusty bread on the side.
• Scatter over more basil and the black olives.

ROASTED POTATO SALAD WITH BARBECUE DRESSING

Steps:

• Heat oven to 425 degrees. On a half sheet pan, toss the potatoes and tomatoes with the olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread in an even layer.
• Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
• While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
• In a large serving bowl, stir together the barbecue sauce, mayonnaise, lemon juice, honey, mustard, paprika, onion powder and ¼ teaspoon salt until smooth. When the potatoes and tomatoes are done roasting, let them cool for 5 minutes, then transfer to the bowl with the dressing. Drain the red onions and add half to the bowl. Gently toss to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with the remaining red onions and the fresh dill, and serve.

SPINACH SALAD WITH SUN-DRIED TOMATO DRESSING

Steps:

• Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
• For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
• Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
• Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
• Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.

COLORFUL TOMATO SALAD WITH ROSE WATER DRESSING

Steps:

• Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
• Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

COLORFUL TOMATO SALAD WITH ROSE WATER DRESSING

Steps:

• Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
• Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.