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.
CORN SALAD WITH TOMATOES, FETA AND MINT
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Season to taste with salt and pepper. Serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams
HEIRLOOM TOMATO, CORN, AND FETA SALAD
Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.
Provided by wolfnet
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
- While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
- Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
- Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
- Let marinate at room temperature for 15 minutes before serving.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g
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.
HEIRLOOM TOMATO AND FETA SALAD
This is a fresh, flavorful salad with heirloom tomatoes. Even my non tomato-eating husband likes this recipe. We went out to dinner for tapas one night and they had a similar salad. I came home and recreated it with my own twist. We loved it, I hope you do too. I'm sure this will work with regular tomatoes too.
Provided by Joanna DaCosta
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
- Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
- Spoon vinaigrette over the salad to serve.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 15.2 g, Cholesterol 25.1 mg, Fat 20.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 466.3 mg, Sugar 12.8 g
HEIRLOOM TOMATO SALAD WITH FETA DRESSING
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Provided by Monday Morning Cooking Club
Categories HarperCollins Salad Summer Tomato Feta Oregano Quick & Easy Vegetarian Avocado
Yield Serves 10 as a side dish
Number Of Ingredients 11
Steps:
- Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.
- To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
- Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.
FRESH HEIRLOOM TOMATO SALAD
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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