End Of Summer Tomato Salad Food

TOMATO SALAD

Tomato Salad image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil.

Nutrition Facts : Calories 114 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 252 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams

END OF SUMMER PANZANELLA SALAD

End of Summer Panzanella Salad image

When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup olive oil, plus more for drizzling
1/4 cup white balsamic vinegar
2 small cloves garlic, minced
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 pint multicolored cherry tomatoes, halved (about 10 ounces)
1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
2 ears of corn, shucked
1/2 small red onion, sliced into 1/4-inch-thick rounds
One 12-ounce loaf sourdough bread, cut into 1-inch-thick slices
1 cup fresh basil leaves, torn
1/2 cup crumbled ricotta salata or feta (optional)

Steps:

Preheat a grill pan or outdoor grill to medium-high heat.
Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.

SUMMER TOMATO SALAD

Summer Tomato Salad image

This refreshing summer salad is delicious when fresh tomatoes are in season. For variety add 16 ounces spaghetti, cooked and drained, and toss to mix well. Serve with shredded Parmesan Cheese or cubes of fresh mozzarella cheese.

Provided by MarieRynr

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tomatoes, chopped
1/3 cup chopped green olives or 1/3 cup black Greek olive
1/4 cup chopped fresh parsley
1 tablespoon wine vinegar
1/4 cup olive oil
1/2 cup chopped purple onions or 1/2 cup sweet onion
1 medium garlic clove, chopped
1/4 cup chopped fresh basil or 1 1/4 tablespoons dried basil
salt and pepper
crumbled feta cheese (optional)

Steps:

Combine the tomatoes, olives, parsley, vinegar, olive oil, onion, garlic, basil, salt and pepper in a bowl and toss to mix well.
Sprinkle with cheese and serve at room temperature.

Nutrition Facts : Calories 111.4, Fat 10.3, SaturatedFat 1.4, Sodium 122.1, Carbohydrate 4.8, Fiber 1.5, Sugar 2.6, Protein 1.1

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