Molded Tomato Salad Food

MARINATED TOMATO SALAD WITH HERBS

Steps:

• Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
• Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
• Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

FRESH TOMATO & TOMATILLO SALAD

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.

MOLDED VEGETABLE SALAD

Steps:

• Dissolve gelatin in boiling water.
• Add vinegars, salt and cold water; chill.
• When syrupy in consistency, fold in vegetables.
• Pour into any desired mold, either loaf or ring.
• Chill until firm and unmold on salad greens; serve with dressing of your choice.
• Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.

GRANDMA'S MOLDED TOMATO SALAD

Steps:

• 1. In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
• 2. When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
• 3. To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

INSANELY EASY TOMATO SALAD

Steps:

• Mix all ingredients and refrigerate.
• Enjoy!

SIMPLE TOMATO SALAD

Steps:

• Wash the tomatoes and cut to roughly the same size - halve cherry tomatoes and chunkily dice or wedge big ones. Stir in the red onion. Whisk together mustard, vinegar and honey with some seasoning. Stir through the dressing up to two hours ahead of serving.

MOLDED POTATO SALAD

Steps:

• In large bowl, mix sour cream, mayonnaise, milk, lemon juice, tarragon, salt and pepper. Gently stir in potatoes, eggs, celery and olives. Line a 2 1/2 quart bowl with plastic wrap. Spoon salad into bowl, packing well. Cover and refrigerate about 3 hours. To serve, invert on a plate and decorate with tomato wedges.

MOLDED TOMATO SALADS

Steps:

• Prepare an ice bath, and bring a large saucepan of water to a boil.
• Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes. Drain the tomatoes in a colander.
• Peel the tomatoes; remove and discard the cores. Slice tomatoes in half, and, using a melon baller, remove and discard all the seeds. Cut the tomato flesh into 1/4-inch dice, and transfer to a medium bowl. Sprinkle tomatoes with 1 teaspoon salt, and let them stand about 25 minutes.
• Place the tomatoes in a sieve, and gently press down on the flesh, extracting as much of the liquid as possible. If your tomatoes are particularly juicy, let them stand 15 minutes more; reserve tomato water to use in sauces or vinaigrettes. Return the tomato flesh to the bowl, and add olive oil, garlic, shallot, and marjoram. Season with salt and pepper; mix to combine.
• Generously brush a 1/2-cup dry measure with olive oil. Fill with tomato mixture, and press down with the back of a spoon, extracting any excess liquid; pour off liquid. Line a salad plate with a shiso leaf. Run a small knife between tomato mixture and the measure, and invert measure on shiso leaf. Gently tap bottom, and unmold salad.
• Repeat step five with the remaining tomato mixture and shiso leaves, and serve.