Tiny Tomatoes Salad Food
TOMATO SALAD OF TINY TOMATOES
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Rinse the tomatoes, remove the stems, and cut them into halves or quarters. Leave tiny currant tomatoes whole. Put in a bowl with the shallot, season with a pinch of salt and freshly ground pepper, then toss with the olive oil and marjoram. Taste the salad and add a little balsamic vinegar if needed or desired.
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- First, fill a small bowl with ice water and add the chopped red onion (soaking the onion will tame its intense flavor and make it more crisp). Set aside as you prep the remaining ingredients.
- To assemble the salad, spread the tomato wedges over a large serving platter. Drain the onions well, and layer about one-third of the onions on top. Add half of the cherry tomatoes, followed by a layer of any optional additions, followed by another one-third of the onions. Finish with the remaining cherry tomatoes, followed by the remaining onions, and sprinkle the basil all over.
- Drizzle the olive oil over the salad, followed by the balsamic vinegar. Sprinkle the salt and several twists of black pepper on top. Serve promptly. This salad is best consumed within a couple of hours, but leftover salad will keep in the refrigerator, covered, for 3 days.
15 BEST TOMATO SALAD RECIPES
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- Heirloom Tomato Salad with Rosemary. View Recipe. Fresh, colorful heirloom tomatoes are quartered and combined with olive oil, mild rice wine vinegar, rosemary, and oregano in this light, refreshing salad.
- Shoepeg Corn Salad. View Recipe. Jalapeño peppers provide a touch of heat to this corn and fresh tomato salad, and the creamy dressing cools things down. "Super easy, super tasty!"
- Marinated Cucumber, Onion, and Tomato Salad. View Recipe. Fresh tomatoes are sliced into wedges and combined with cucumbers, onions, and a simple oil-and-vinegar salad dressing.
- Chef John's Panzanella. View Recipe. Use super ripe cherry tomatoes in this irresistible bread salad. "The key is frying the bread cubes in olive oil in a skillet, which makes them crispy," says Chef John.
- Fire and Ice Salad. View Recipe. Cayenne pepper brings a hint of fire to this summer salad, starring fresh tomatoes, cool cucumbers, bell peppers, and red onion rings.
- Creamy Cucumber Tomato Salad. View Recipe. This cool tomato salad gets a tangy punch from sour cream, balsamic vinaigrette, and lemon juice. "I just love this," says Pirate.
- Peach and Tomato Caprese Salad. View Recipe. "Heirloom tomatoes, ripe peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette," says Julie Hubert.
- Stacked Tomato and Burrata Salad. View Recipe. Slices of heirloom tomatoes are layered with buttery burrata cheese and beautiful fresh basil leaves, along with a healthy drizzle of olive oil.
- Vinagrete (Brazilian Tomato Slaw) View Recipe. "This is an amazing dish! We had a new friend over for dinner from Brazil who said it was wonderfully authentic.
- Eggplant Tomato Salad. View Recipe. This 5-ingredient salad is convenient, flavorful, and so quick to make. "It's always a big hit!" says ANUTAD.
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