BASIL & HEIRLOOM TOMATO TOSS
I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil like lemon, lime, licorice and cinnamon. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Add remaining ingredients; toss gently to combine.
Nutrition Facts : Calories 162 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HEIRLOOM TOMATO AND BASIL TART
Provided by Giada De Laurentiis
Categories appetizer
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
- Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
FRESH TOMATO SALAD
This salad has fresh tomato, cucumber, onion, green pepper and herbs.
Provided by KAREN614
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.
Nutrition Facts : Calories 38.8 calories, Carbohydrate 8.6 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 4.4 g
HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL
Wonderful heirloom tomato salad to pair with any Italian dish. Chop ingredients and mix all together for a great salad, or slice for an easy appetizer.
Provided by GirlyGamerGeek
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
- Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 9.6 g, Cholesterol 29.3 mg, Fat 64.4 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 13.2 g, Sodium 91 mg, Sugar 6.2 g
HEIRLOOM TOMATO, MOZZARELLA AND BASIL SIDE DISH
This is a 5 minute "recipe". It's so simple it's silly. We came up with the idea when planning the food for my wedding last summer. We did all the cooking for 100 ourselves and really had no way to use my stove on the big day. Everything we served, except the salmon on the outdoor bbq, was a cold dish. The challenge we had was coming up with a vegetable "side" dish, that wasn't a salad to go with the salmon. This was the perfect answer. It was a huge hit. I think the key was using fabulous heirloom tomatoes, if you can't get heirlooms, use the best tastiest tomatoes you can. Using "buffalo mozzarella" is great if you have it. This recipe is just for 2 servings...it's obviously easy to adjust! You do need a knife and fork for this. Enjoy!!
Provided by Mrs Goodall
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
- Place 1 piece of mozzarella on top of each tomato half.
- Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
- Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
- Serve with salt to taste (we let guests add their own).
Nutrition Facts : Calories 137.1, Fat 13.7, SaturatedFat 1.9, Sodium 5, Carbohydrate 3.8, Fiber 1.3, Sugar 2.4, Protein 0.9
HEIRLOOM TOMATO AND MOZZARELLA SALAD
As my name depicts, I'm a huge proponent of heirloom variety fruits and vegetables. This is one of my favorite ways to enjoy these lovely, unique fruits. As soon as they come back into season I'll post a photo of this beautiful salad.
Provided by Heirloom
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a wooden salad bowl toss all ingredients together.
- Season with salt and pepper according to taste.
- Serve immediately.
HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL
Categories Salad Cheese Mustard Tomato Side Picnic Vegetarian Backyard BBQ Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.
TOMATO SALAD WITH LEMON-BASIL VINAIGRETTE
Seek out several varieties of heirloom tomatoes for this simple salad. Sweeter and juicier than conventional tomatoes, they add the perfect pop of color.
Provided by EatingWell Test Kitchen
Categories Healthy Feta Cheese Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Whisk basil, lemon juice, oil, mustard, salt and pepper in a large bowl. Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing, sprinkle with feta and top with basil, if desired.
Nutrition Facts : Calories 90 calories, Carbohydrate 7 g, Cholesterol 11 mg, Fat 6 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 213 mg, Sugar 4 g
HEIRLOOM TOMATO AND BASIL SALAD
Steps:
- Cut tomatoes into wedges and toss together in a serving dish. Drizzle over olive oil; add torn basil. Season with salt and pepper. Serve immediately.
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5/5 (1)Category SaladCuisine AmericanTotal Time 15 mins
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- In a small jar add the olive oil, lemon juice , snipped chives and sea salt. Shake together until combined. Taste and adjust seasonings with more sea salt and lemon juice until happy. You can also process the vinaigrette in a blender for a smooth texture.
- Cut the heirloom tomatoes into wedges and arrange in a medium serving bowl. Sprinkle with the sliced shallot and the basil leaves (reserve some for garnish). Drizzle with the chive vinaigrette all over and toss to coat just before serving.
- Adjust seasonings with some sea salt flakes and garnish with the reserved basil leaves and blossoms.
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5/5 (2)Total Time 10 minsCategory SaladCalories 245 per serving
- Add the lemon juice, basil, honey, , salt, pepper and olive oil to a jar or container with lid. Shake with the lid on and set aside.
- Add the pistachios to a skillet and heat over medium-low heat. Toast, turning often until fragrant and browned, remove from the pan to a small bowl to cool. Once cooled, chop. Add the pistachios to the lemon dressing.
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5/5 (1)Total Time 30 minsServings 8-10
- Prepare pasta according to package directions for al dente. Toss together pasta and 1 Tbsp. olive oil in a large bowl.
- Cook ham in remaining hot olive oil in a skillet over medium-high heat 1 minute on each side or until crispy. Drain on paper towels. Break ham into small pieces.
- Add tomatoes, next 5 ingredients, and 6 Tbsp. vinaigrette to pasta; toss gently. Add salt and pepper to taste; top with ham. Just before serving, stir in remaining vinaigrette.
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- Cut basil chiffonade-style, leave some leaves whole and arrange on serving dish. Sprinkle with sea salt. Garnish with capers and crumbled feta.
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5/5 (5)Total Time 20 minsCategory SaladCalories 195 per serving
- (requires overnight) blanch basil in a pot of boiling, heavily salted water for 20 seconds. Immediately strain, place under very cold running water, or an ice bath, until leaves feel cold. Gently wring out and place between paper towels, removing the water. Place in a blender with the oil and a pinch salt. Blend until smooth, careful to turn blender off if you feel it getting hot. Any heat will destroy the gorgeous color. So blend until smooth, stopping if necessary…and either place the blender in the fridge, or place the oil in a bowl, and let sit 6 hours, or overnight in the fridge. Strain. Using a fine strainer, fit it inside a bowl and pour basil oil over, let it strain, giving the solids a mix now and then or a pressing, to help release more of the oil. I will often place this whole contraption back in the fridge, and let it do this at its own pace. Once the oil is extracted ( about ½ cup) pour it into a bottle with a pour spout, and keep refrigerated. This will keep for a couple
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