Heirloom Tomato Salad With Rosemary Food

HEIRLOOM TOMATO SALAD WITH ROSEMARY

Steps:

• Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

FRESH HEIRLOOM TOMATO SALAD

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.

HEIRLOOM TOMATO SALAD WITH FETA

Steps:

• Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
• Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

HEIRLOOM TOMATO SALAD

Steps:

• Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!

HEIRLOOM TOMATO SALAD RECIPE BY TASTY

Steps:

• Using a serrated knife, slice the tomatoes into ½-inch (1 cm) thick rounds.
• Arrange the sliced tomatoes on a plate, alternating colors if desired.
• Drizzle with the olive oil and balsamic vinegar, and sprinkle the feta and parsley on top.
• Enjoy!

HEIRLOOM TOMATO SALAD

Steps:

• Start with the vinaigrette to give the flavors time to blend. In a small bowl, whisk together the shallots, garlic, both mustards, honey, and vinegar.
• Once the ingredients are fully combined, slowly pour in the olive oil while continuously mixing the vinaigrette to emulsify.
• Set aside the vinaigrette. Tip: You can store the vinaigrette in the refrigerator for up to 1 week; you won't need to use all of it for the recipe.
• Slice the larger heirloom tomatoes and quarter or chop the remaining tomatoes to create various sizes and textures on the plate. Arrange the tomatoes on a platter. Tip: Never keep tomatoes in the refrigerator. Doing so will take away flavor and aroma from the tomato, and leave you with an inferior product. Instead, store tomatoes at room temperature.
• Hand crumble the goat cheese and dot the tomatoes.
• Strip the thyme leaves from the stems and sprinkle liberally over the platter.
• Spoon a small amount of the vinaigrette over the platter and serve.

HEIRLOOM TOMATO AND MOZZARELLA SALAD

Steps:

• In a wooden salad bowl toss all ingredients together.
• Season with salt and pepper according to taste.
• Serve immediately.

HEIRLOOM TOMATO SALAD

Steps:

• Whisk together vinegar, salt, mustard, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes and gently toss to coat. Season with salt and pepper.

HEIRLOOM TOMATO SALAD

Steps:

• Whisk oil and vinegar in medium bowl. Season dressing with salt and pepper. Add tomatoes, watercress, and chervil; toss.