Naked Cherry Tomato Salad Food

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"NAKED" CHERRY TOMATO SALAD



I wanted to try this technique after having similar skinless cherry tomatoes at a Japanese restaurant. Cherry tomato skins can sometimes be tough, and you really don't notice that until it's not there anymore. Choose the most perfect tomatoes you can find for this recipe.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 7

24 cherry tomatoes
4 small leaves fresh mint
1 tablespoon sherry vinegar
2 tablespoons olive oil
1 pinch cayenne pepper
1 pinch kosher salt and freshly ground black pepper
Coarse sea salt for finishing

Steps:

  • Cut small, shallow X on the bottom of each tomato. Remove any stems. Place some ice cubes in a bowl of water.
  • Bring a pot of water to a boil over medium-high heat. Add tomatoes and stir them gently until skin begins to peel back from Xs, about 10 to 20 seconds. Immediately transfer tomatoes to ice water with a slotted spoon.
  • Gently peel off skins and place "naked" tomatoes in a bowl.
  • Place mint leaves in a small bowl. Add vinegar, olive oil, cayenne pepper, salt and pepper. Mix until well blended, bruising the mint leaves to release the flavor. Drizzle over tomatoes. Cover and refrigerate until thoroughly chilled, 30 to 60 minutes. About halfway through chilling, gently stir to coat tomatoes in dressing.
  • Drizzle with a few drops of sherry vinegar and olive oil, if desired. Serve drizzled with dressing and a sprinkle of sea salt.

Nutrition Facts : Calories 54.7 calories, Carbohydrate 3.2 g, Fat 4.7 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 73 mg

CHERRY TOMATO SALAD



Cherry Tomato Salad image

This is a nicely-flavored simple salad that I love and make often in the summer. My husband is not as crazy about tomatoes as I am, but he will eat seconds of this dish. I clipped the recipe out of a newspaper several years ago.

Provided by GaylaJ

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup mayonnaise
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 pint cherry tomatoes, halved (I usually use grape tomatoes)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Steps:

  • Whisk mayonnaise, vinegar and mustard together.
  • Add tomatoes, onions and parsley.
  • Toss well and season to taste.

Nutrition Facts : Calories 19.4, Fat 0.2, Sodium 19.6, Carbohydrate 4, Fiber 1.2, Sugar 2.4, Protein 0.9

CHERRY TOMATO SALAD



Cherry Tomato Salad image

Make and share this Cherry Tomato Salad recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 pint cherry tomatoes
6 slices bacon
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil, chopped
6 leaves romaine lettuce
2 tablespoons chives, chopped

Steps:

  • Wash and stem tomatoes. Dry completely.
  • Cook bacon until very crisp; drain thoroughly on paper towels.
  • Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives.
  • Serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 192.2, Fat 18.1, SaturatedFat 4.5, Cholesterol 18, Sodium 358.4, Carbohydrate 4.7, Fiber 0.8, Sugar 2, Protein 3.3

WARM CHERRY TOMATO SALAD



Warm Cherry Tomato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, chopped
2 pints cherry tomatoes, rinsed and stems removed
6 scallions, sliced on an angle
2 tablespoons kosher for Passover red wine vinegar, a generous splash
Salt and pepper
1/2 cup coarsely chopped flat-leaf parsley

Steps:

  • Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.

Nutrition Facts : Calories 70 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 1 grams, Sugar 3 grams

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