Tomato Salad Insalata Pomodoro Food

TOMATO SALAD ( INSALATA POMODORO)

Tomato Salad ( Insalata Pomodoro) image

This salad is for when you have an abundance of fresh tomatoes. It says "summer" is here. Only use fresh tomatoes. DELICIOUS!!!

Provided by Pat McCardle

Categories Vegetable

Time 10m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

3 large tomatoes
1/4 cup olive oil
1 -2 garlic clove, crushed
1/8 teaspoon dried basil
1/8 teaspoon oregano or 1/4 teaspoon italian seasoning
salt and pepper

Steps:

In a bowl put oil and seasonings.
Add tomatoes, either sliced or in small chunks.
Use salt and pepper to taste, and mix well.
Let marinate at room temperature at least an hour, for a few hours in the refrigerator.
Italian or French bread or crusty rolls are a must to accompany this salad.

INSALATA DI GRANO CON POMODORO, TONNO, E CAPPERI

Insalata di Grano con Pomodoro, Tonno, e Capperi image

Provided by Anna Tasca Lanza

Categories Salad Herb Tomato Lemon Tuna Spring

Yield Serves 3 to 4

Number Of Ingredients 14

Ingredients

1 cup (200 g) durum wheat berries
1 bay leaf
Zest of 1/2 orange, in 1 piece or strips
Salt
1 pound (450 g) ripe tomatoes
Sugar
1 can (6 1/8 oz / 173 g) albacore or solid white tuna fish, rinsed and drained
1 tablespoon capers, rinsed and drained
1/2 small red onion, finely chopped
1 clove garlic, minced
Pinch of ground hot pepper
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) olive oil
1/2 cup (30 g) fresh herbs, such as basil, parsley, mint, or whatever you have, chopped

Steps:

Rinse the wheat berries, discarding any chaff. Soak in hot water to cover by 3/4 inch (2 cm) for 24 hours, changing the water twice.
Drain and rinse the berries. Put them in a heavy saucepan with enough fresh water to cover by at least 2 inches. Add the bay leaf, orange zest, and 1 teaspoon salt and bring to a boil. Reduce the heat, cover, and simmer until the grains are separate and tender, like rice, neither mushy nor al dente, 30 to 45 minutes. Check frequently after 30 minutes. Drain, discarding the bay leaf and zest. Let wheat berries cool thoroughly.
Peel, seed, and roughly chop the tomatoes. Place in a colander. Sprinkle with salt and sugar, and let stand for at least 20 minutes.
Put the tuna in a serving bowl and flake it. Add the capers, onion, garlic, hot pepper, salt to taste, and the lemon juice. Add the tomatoes and toss thoroughly. Stir in the olive oil; add the wheat berries and half of the herbs. Let stand for several hours, if possible.
Just before serving, sprinkle the remaining 1/4 cup herbs on top. The salad will keep well for a few days.

INSALATA ALLA PALERMITANA (SALAD, PALERMO STYLE)

Insalata Alla Palermitana (Salad, Palermo Style) image

Make and share this Insalata Alla Palermitana (Salad, Palermo Style) recipe from Food.com.

Provided by Annacia

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

100 g waxy potatoes (washed but unpeeled)
100 g green beans
4 anchovy fillets
100 g tomatoes
extra virgin olive oil (to taste)
1 large onion
1 dash white wine vinegar
salt and pepper

Steps:

Place the onion in its skin on a baking tray and put in a hot (I'd say 400 degrees) oven for about 20-30 minutes until it becomes slightly caramlised and soft.
Boil the potatoes and the green beans in salted water until tender, drain and leave to cool.
Chop up the tomatoes and add to a large salad bowl.
Then cube the potatoes and add to the tomatoes along with the green beans.
Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces.
Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.

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