POTATO AND HEIRLOOM TOMATO SALAD
Summer's heirloom tomatoes are combined with white and sweet potatoes and fresh greens in a salad tossed with a spicy southwestern dressing. Creamy goat-cheese slices are served on top.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
- Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
- If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.
MARINATED TOMATO SALAD WITH HERBS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
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.
RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
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
HOT AND HOT HEIRLOOM TOMATO SALAD
Hot and Hot Heirloom Tomato Salad with Fried Okra, Field Peas, Sweet Corn and Smoked Bacon. Property of Chef Christopher Hastings, Hastings Consulting, 2180 11th Court South, Birmingham, Alabama 35205
Provided by Food.com
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 37
Steps:
- To Prepare the Salad:.
- Core and slice the beefsteak, golden delight, and rainbow tomatoes into 1/4 -inch thick slices. Toss the tomatoes with 3/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve. Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.
- Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette, basil dressing and bacon.
- Fried Okra:.
- Heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with Salt and Pepper.
- Field Peas:.
- Combine the ham hock, onion, thyme, and field peas in a medium stock pot with enough cold water to cover the beans. Bring the peas to a simmer and cook until just tender, 12 to 15 minutes, stirring occasionally. Remove from the heat, drain, and cool. Remove and discard the ham hock, onion quarters, and thyme sprig. Place the cooled peas in a mixing bowl and set aside.
- Corn:.
- Boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.
- Chive Dressing:.
- Combine the garlic and chives in small bowl. Add egg yolk, lemon juice, salt, and pepper and whisk to combine. Add the olive oil in a thin, steady stream, while whisking vigorously whisking. This should create an emulsion. Whisk in the crème fraîche. You may need to add a drop or two of water if dressing is too thick. Cover and chill the dressing for at least 20 minutes before serving. This dressing will keep refrigerated in an airtight container for up to two days.
- Homemade Crème Fraîche:.
- Whisk together the cream and buttermilk just to combine. Pour into a sterilized 2-cup jar (a mayonnaise or pickle jar works well) and cover tightly. Allow the mixture to sit at room temperature for 2 days.
- After 24 hours, the crème fraîche will have thickened. If the mixture is slightly separated, whisk until smooth. The crème fraîche can be used immediately or refrigerated until ready to use. Homemade crème fraîche will keep refrigerated for up to two weeks.
- Balsamic Vinaigrette:.
- Combine all ingredients. Hold.
- Presentation:.
- Arrange each of the different types of sliced tomatoes on 6 plates. Place the whole sweet 100 tomatoes around the sliced tomatoes. Divide the pea and corn mixture evenly among plates on top of the tomatoes. Arrange 5 pieces of fried okra around each plate. Place 2 shrimp and 1 slice of crispy bacon on top of each salad. Drizzle 1 to 2 tablespoons of the chive dressing over the tops of each salad and garnish each with 1 tablespoon of basil chiffonade. Serve immediately.
- Note: Look for a variety of locally grown tomatoes at the farmer's market. If not available, look for good local tomatoes.
Nutrition Facts : Calories 1200.2, Fat 107.9, SaturatedFat 30, Cholesterol 179.1, Sodium 593.2, Carbohydrate 48.8, Fiber 6.6, Sugar 18.8, Protein 15.7
HEIRLOOM TOMATO, BEET & RED ONION SALAD
Use a colourful mix of tomato varieties to create a stunning side for a dinner party - a splash of Pimm's takes the dressing to the next level
Provided by Sarah Cook
Categories Buffet, Lunch, Side dish, Vegetable
Time 20m
Yield Serves 10 generously
Number Of Ingredients 8
Steps:
- Leave the smallest tomatoes whole, and halve or cut the bigger ones into chunks. Tip into a bowl with the cooked beetroot and the onion. Whisk together the mustard, vinegar, Pimm's and honey with some seasoning. Pour it over the tomatoes and beetroot and toss together to coat. Keep in the fridge until ready to serve, stirring occasionally to marinate everything evenly.
- When ready to serve, arrange the raw beetroot slices over a large platter or plate with a lip. Tip the beetroot and tomatoes with all their juices on top, add a little more seasoning and serve.
Nutrition Facts : Calories 79 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
HEIRLOOM TOMATO SALAD
Yummy and very pretty salad perfect for summer. Use fresh tomatoes from the farmer's market or roadside stands -- or if you're lucky, from your own garden. Nice dressing that is also good on other salads, not just this one!
Provided by A Messy Cook
Categories Spinach
Time 10m
Yield 1 big bowl of salad
Number Of Ingredients 15
Steps:
- Toss veggies in large bowl.
- Whisk together dressing ingredients in small bowl, pour over salad, and toss to coat.
- Cover and chill for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 535.7, Fat 42.1, SaturatedFat 6, Sodium 1269.4, Carbohydrate 39, Fiber 9.6, Sugar 16.6, Protein 8.2
More about "potato and heirloom tomato salad food"
TOP HEIRLOOM TOMATO RECIPES TO TRY - FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
18 GARDEN-FRESH TOMATO RECIPES THAT SHOWCASE THIS …
From bhg.com
SMOKED NEW POTATO AND HEIRLOOM TOMATO SALAD
From robinasbell.com
CRISPY POTATO SALAD WITH HEIRLOOM TOMATOES | THE …
From splendidtable.org
HEIRLOOM TOMATO SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD - FOOD & WINE
From foodandwine.com
HEIRLOOM TOMATO SALAD RECIPE | HEALTHY SUMMER SALAD IDEA
From diethood.com
INA GARTEN'S HEIRLOOM TOMATO SALAD (RECIPE REVIEW)
From thekitchn.com
HEIRLOOM TOMATO SALAD WITH CUCUMBER AND HERBS
From itsavegworldafterall.com
HEIRLOOM TOMATO SALAD - RECIPE RUNNER
From reciperunner.com
HEIRLOOM TOMATO SALAD WITH POTATOES AND OLIVES
From californiagreekgirl.com
TOMATO FETA SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
HEIRLOOM-TOMATO SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
THIS HEIRLOOM TOMATO SALAD IS THE SIMPLE YET ELEVATED DISH YOU …
From vogue.com
ROASTED POTATO SALAD WITH LEMON AND FETA - NYT COOKING
From cooking.nytimes.com
HEIRLOOM TOMATO SALAD (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
OIL FREE HEIRLOOM TOMATO SALAD - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
CHARRED EGGPLANT OMELETTE WITH HEIRLOOM TOMATO SALAD - SBS
From sbs.com.au
HEIRLOOM TOMATO SALAD YOU'LL WANT EVERY DAY! - THE …
From themediterraneandish.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
20 OF THE BEST IDEAS FOR HEIRLOOM TOMATO SALAD
From eatandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love