Great Great Aunt Jessies 1940s Tomato Surprise Salad Food

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E.A.T. TOMATO SALAD



E.A.T. Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 2 as a main serving, and 4 as a side serving

Number Of Ingredients 6

4 tomatoes
3/4 tablespoon olive oil
1 tablespoon sherry vinegar
1 1/2 tablespoons Dijon mustard
Handful chopped parsley
Generous handful cubed, pan-fried pancetta

Steps:

  • Cut the tomatoes into wedges. Whisk together the olive oil, sherry vinegar and mustard until the dressing emulsifies. Coat the tomato wedges in the dressing and sprinkle over the parsley and pancetta.

GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD



Great Great Aunt Jessie's 1940's Tomato Surprise Salad image

Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.

Provided by TMoney

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

6 tomatoes
3/4 cup cucumber, diced
1/2 cup cooked chicken, diced
1/4 cup nuts, chopped
1/4 cup mayonnaise
lettuce
parsley
cauliflower, buds

Steps:

  • Scald, peel and chill tomatoes.
  • Carefully scoop out the inside out of the tomatoes.
  • Remove the seeds from the pulp and chill all ingredients.
  • When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
  • Add salt if needed.
  • Fill tomatoes and arrange on lettuce leaves.
  • Garnish with parsley and cauliflower buds.

Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2

TOMATO FETA SALAD



Tomato Feta Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 9

3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese
1 small red onion, chopped
3 tablespoons white wine or Champagne vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley

Steps:

  • Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.

GRANDMA'S HEIRLOOM TOMATO SALAD



Grandma's Heirloom Tomato Salad image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cucumbers (baby or English), cut into 1/2- to 3/4-inch-thick rounds
1 small sweet onion, sliced
1 tablespoon kosher salt
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh dill
1 tablespoon sugar
Freshly cracked black pepper
1 pound heirloom tomatoes, cut into wedges

Steps:

  • Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid.
  • Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.

TOMATO AND WATERMELON SALAD



Tomato and Watermelon Salad image

Provided by Alex Guarnaschelli

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1 pint cherry tomatoes
2 beefsteak or other large tomatoes
1 to 2 teaspoons superfine or granulated sugar
1 tablespoon chopped fresh tarragon
4 strawberries, hulled and cut into small pieces
1 cup cubed cold watermelon

Steps:

  • Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.
  • Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries; toss.
  • Divide the tomato mixture among plates. Drizzle with more dressing and top with the watermelon. Serve immediately.

TOMATO, PEPPER AND ONION SALAD



Tomato, Pepper and Onion Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

4 Roma or plum tomatoes, halved and thinly sliced
1/2 red onion, thinly sliced
2 cubanelle peppers, seeded and thinly sliced
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

INSANELY EASY TOMATO SALAD



Insanely Easy Tomato Salad image

This is a recipe that I use when I have fresh tomatoes and basil from our garden. The fresher the tomatoes, the better the salad.

Provided by I Cook Therefore I

Categories     Onions

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 medium tomatoes, cubed
1 garlic clove, crushed
2 tablespoons chopped fresh basil (or to taste)
1 medium red onion, sliced thin
1/4 cup Italian dressing

Steps:

  • Mix all ingredients and refrigerate.
  • Enjoy!

Nutrition Facts : Calories 77.9, Fat 4.5, SaturatedFat 0.7, Sodium 250.1, Carbohydrate 9.4, Fiber 1.9, Sugar 5.7, Protein 1.5

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