Tomato Fruit Salad Food
TOMATO FRUIT SALAD
Because tomatoes are technically fruit, they work very well in this colorful and savory take on fruit salad. Try to find interesting grape varieties (like Concord, Himrod and Niagara), which have spicy skins and a more complex flavor than regular red and green seedless. Then go lightly on the vinegar and pepper - you want just enough to bring out the flavors of the fruits, but not enough to take over the bowl.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, snack, salads and dressings, appetizer, side dish
Time 5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix the tomatoes and other fruit in a bowl, seasoning them very lightly with a few drops of vinegar and oil and, if you like, a pinch of pepper.
TOMATO, STONE FRUIT & FRESH MOZZARELLA SALAD RECIPE - (4.4/5)
Provided by ltrodrigu
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. To Make Vinaigrette: In a medium bowl, whisk together pistachios, lemon juice, honey and 4 tablespoons oil until well combined. Season with salt and pepper to taste. Set aside. To Make Croutons: Toss bread with remaining oil and season with salt. Spread croutons in a single layer on a baking tray and bake until golden, 12-15 minutes. In a bowl, toss tomatoes with stone fruit and season with salt. Divide mozzarella slices among plates and season with salt and pepper. Top with fruit mixture, drizzle with vinaigrette and garnish with basil and croutons. Serve immediately.
GARDEN TOMATO SALAD
This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish
Provided by Sarah Cook
Categories Buffet, Side dish
Time 20m
Yield Serves 6 for a starter or lunch, or 8-10 with other dishes
Number Of Ingredients 6
Steps:
- Slice the large-to-medium tomatoes and halve the smallest. Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.
- Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb-shallot mix and some ground black pepper. Keep layering until everything is used up. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.
- Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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