Simple Garlic Basil Tomato Salad Food

TOMATO SALAD WITH BASIL DRESSING

Steps:

• Ensure the tomatoes are at room temperature.
• Slice the tomatoes in half and place in a bowl.
• To make the dressing, combine the basil, salt and garlic in a pestle and mortar and pound until you have a relatively smooth paste.
• Add the lemon juice and olive oil.
• Season to taste and drizzle over the tomatoes.
• Toss to coat the tomatoes with the dressing and serve.

TOMATO BASIL SALAD

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

TOMATO BASIL SALAD

Steps:

• Cut tomatoes in quarters or eighths, depending on size.
• Roughly chop basil and place in glass container.
• Add garlic.
• Mix together thoroughly balsamic vinegar and olive oil.
• (A couple of tbsp of each), and pour over basil-garlic mix.
• Season with salt and pepper.
• Cover tightly and marinate at room temperature for 6-8 hours.
• Do not refrigerate before serving.

10-MINUTE TOMATO BASIL SALAD

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

TOMATO SALAD WITH WARM BASIL DRESSING

Steps:

• Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7-9 minutes. Remove from heat and mix in anchovies, if using (they'll dissolve in the oil quickly), and basil.
• Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

SIMPLE GARLIC BASIL TOMATO SALAD

Steps:

• Finely slice tomatoes into thin rounds.
• Mix the basil, garlic, salt and pepper, Spread over the tomato slices and then leave at room temperature for 1 hour for the flavours to infuse.
• Serve on cheese slices, crackers or lettuce.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

TOMATO-BASIL PASTA SALAD

Steps:

• Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
• Refrigerate 2 hours.
• Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
• Mix pasta with tomato mixture until well-combined.
• Sprinkle with Parmesan cheese.
• Serve with additional Parmesan, if desired.

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.