TOMATO AND TOMATILLO SALAD WITH CILANTRO-LIME DRESSING
Tangy tomatillos and vine-ripened tomatoes topped with avocado and cotija and drizzled with a cilantro-lime dressing
Provided by Tamara
Categories Side Dishes
Number Of Ingredients 12
Steps:
- Make the dressing - Add all ingredients to a food processor. Blend until smooth. Season and set aside.
- Prepare the salad ingredients - Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.
- Assemble the salad - Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.
Nutrition Facts : Carbohydrate 10 grams carbohydrates, Fat 17 grams fat, Protein 3 grams protein
21 BEST WAYS TO COOK WITH TOMATILLOS
From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tomatillo recipe in 30 minutes or less!
Nutrition Facts :
FRESH TOMATO & TOMATILLO SALAD
Serve this Fresh Tomato & Tomatillo Salad. Basil, cilantro, tomatoes and tomatillos come together for this better-for-you Fresh Tomato & Tomatillo Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
- Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
- Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHARRED TOMATILLO SALAD
Provided by Molly Yeh
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high and adjust an oven rack to the top level.
- Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
- Dice the peppers and onion into bite-size pieces (about 1/2 inch).
- Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
- Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
- Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.
FRESH TOMATO AND FETA SALAD
Provided by Kardea Brown
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the dressing: In a small bowl, whisk together the balsamic, oregano, honey, salt and pepper. Slowly whisk in the extra-virgin olive oil until combined.
- For the salad: Arrange the sliced tomatoes on a platter. Scatter over the onions and feta. Drizzle with the dressing, then top with the mixed herbs.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
FRESH TOMATO SALAD
This is a summer salad because good fresh tomatoes are a must. This is the way my grandma made it except I add the basil. I love the feta cheese in this, so I often add more. Be sure to have some nice French or Italian bread to dip in the juices. Also, my grandma always swore by using Lawry's seasoned salt for this, so I have never done it any other way!
Provided by JenniferK2
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the tomatoes and onion in a large bowl; stir in olive oil.
- Add oregano, basil and Lawry's seasoned salt (to taste); gently mix in feta cheese.
- Pour water into bowl; pick up bowl and move in a shaking swirling motion to mix in water.
- Cover and chill 1-2 hours. Stir before serving.
Nutrition Facts : Calories 247.6, Fat 21.3, SaturatedFat 9.8, Cholesterol 50.6, Sodium 640, Carbohydrate 6.3, Fiber 1.1, Sugar 4.7, Protein 8.9
TOMATO TOMATILLO SALSA
Tomatilla is a widely used ingredient in South America, according to my Canadian Living magazine from two years ago! It's a generic thing to say, since I'm sure each country has it's own way of using it.
Provided by Studentchef
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
- In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.
Nutrition Facts : Calories 164.6, Fat 14.2, SaturatedFat 2, Sodium 8.8, Carbohydrate 9.6, Fiber 2.6, Sugar 6.2, Protein 1.8
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