Tomato Herb Salad With Sumac Food

3-INGREDIENT MEDITERRANEAN SALAD

Steps:

• In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
• Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!

SIMPLE SHIRAZI SALAD RECIPE

Steps:

• Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
• In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
• To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
• If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

MARINATED TOMATO SALAD WITH HERBS

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.

MEDITERRANEAN TOMATO SALAD

Steps:

• In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic.
• Add sumac, kosher salt and a generous sprinkle of freshly ground pepper. Add lemon juice, white wine vinegar and extra virgin olive oil. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese (optional). Enjoy!

TOMATO-HERB SALAD

Steps:

• Cut 2 pounds assorted heirloom tomatoes into wedges. Whisk 1 tablespoon each lemon juice and chopped mixed herbs (such as chives, basil and parsley), 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey and salt and pepper to taste in a large bowl. Add the tomatoes and gently toss. Sprinkle with more chopped herbs.

FRIED GREEN TOMATO AND CRAB SALAD WITH SUMAC VINAIGRETTE

Steps:

• Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
• Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels.
• For the vinaigrette:
• Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately.

ARMENIAN TOMATO AND HERB SALAD

Steps:

• Chop the fresh ingredients as stated above.
• Combine in a large bowl.
• Just before serving, sprinkle over sumac and salt then dress with lemon juice and olive oil.

CHICKEN AND TOMATO SALAD WITH SUMAC AND HERBS

Steps:

• Lightly rub the chicken with olive oil, and season with salt and fresh-ground pepper. Heat a grill to roughly 350 degrees (low heat) and be sure your grates are brushed clean. Add chicken skin-side down and cover the grill. Cook over a low flame until just cooked through, about 35 to 45 minutes, depending on whether your chicken is spatchcocked or cut in pieces, turning the chicken over halfway through cooking and moving it to the side if the flame flares up. Let rest on a platter or in a steel mixing bowl until cool. Using your fingers, pull off the meat into large shreds and set aside, discarding (or eating) the skin. Reserve the chicken juice.
• Peel and halve onion, and cut into thin slices. Immediately put onion in an ice bath and let sit for 1 minute, then remove and let drain.
• Make the dressing: Combine the coriander and fennel seeds in a small skillet and toast over low heat until tan and fragrant. Immediately pour seeds onto a cutting board and let cool, then crush. Transfer to a large bowl, and add chicken juices and remaining dressing ingredients.
• Prepare the salad: Add chicken to dressing and toss to coat. Add herbs and leafy greens and toss again, then add onions and tomatoes and toss once more. Taste and adjust seasoning, adding salt, pepper, lemon juice, olive oil or sumac as needed.
• Arrange salad on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).

TOMATO AND HERB SALAD

Steps:

• In small bowl, beat dressing ingredients with wire whisk until well blended.
• On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.