Tomato Mint Garlic Salad Food

TOMATO & MINT SALAD

Steps:

• Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

CHOPPED CUCUMBER AND TOMATO SALAD

Steps:

• Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
• Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
• To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

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.

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.

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-MINT-GARLIC SALAD

Steps:

• First, we make the dressing --
• Mince (or press using a garlic press) the garlic and set in a glass or glass measuring cup.
• Pour salt on the garlic.
• Squeeze the lemon over the garlic. If the lemon wasn't very juicy, you might need to squeeze more lemon.
• Add the olive oil GRADUALLY. The proportion of oil should be slightly less than half the amount of the lemon-garlic mixture.
• Whisk the dressing with a fork until it is slightly creamy.
• Place the diced tomatoes and chopped mint in a non-reactive bowl.
• Pour the dressing over the tomato-mint mixture and stir well.
• Cover and place in the fridge until ready for use. This mixture can keep up to 24 hours.
• Meantime, rinse, dry and finely shred the Romaine lettuce and refrigerate until ready to use. If dry enough, the lettuce can also keep up to 24 hours.
• When ready to use, pour the tomato-mint-garlic mixture over the lettuce, toss and serve.

MINTED MELON, TOMATO & PROSCIUTTO SALAD

Steps:

• To make the dressing, whisk all the ingredients together in a bowl and set aside.
• Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.

TOMATO SALAD WITH LEMON AND MINT

Steps:

• In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper.
• Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

TOMATO AND MINT SALAD (SHIRAZI)

Steps:

• Toss together and refrigerate 1/2 hour to blend flavors.