End Of Summer Tomato Salad Food
TOMATO SALAD
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
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
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
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
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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