Tomato Mint 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.

TOMATO AND MINT SALAD (SHIRAZI)

Steps:

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

COUSCOUS SALAD WITH TOMATOES AND MINT

Steps:

• Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
• Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
• Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
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HEIRLOOM TOMATO & MINT SALAD

Steps:

• 1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
• 2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.

TOMATO, MINT, AND RED ONION SALAD

Steps:

• Cut the tomatoes into 1/4-inch-thick slices and arrange half the slices in one layer in a shallow serving dish. In a small bowl combine the sugar and the salt and sprinkle the layer of tomatoes with half the mixture. Arrange the remaining tomato slices on top and sprinkle them with the remaining sugar mixture. Drizzle the tomatoes with the oil and the vinegar and let the salad stand at room temperature for 30 minutes. Sprinkle the salad with the mint and arrange the onion, drained and separated into rings, on top.

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.

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Steps:

• Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
• Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
• Stir halloumi into the salad and serve immediately.

WATERMELON, TOMATO AND MINT SALAD

Steps:

• Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
• Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

TOMATO & CUCUMBER SALAD WITH MINT

Steps:

• Cut cucumbers in half lengthwise; scrape out seeds.
• Cut halves diagonally into 1/2-inch-wide pieces.
• Place in large bowl with red onions. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally.
• Add tomatoes, mint and oil to cucumber mix and toss to blend.
• Season with salt and pepper.

TOMATO CUCUMBER SALAD WITH MINT

Steps:

• In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
• Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.