TOMATO AND ONION SALAD RECIPE
This juicy, crunchy and fragrant Indian-style salad is a simple way to add a refreshing side dish to spicy curries. Just four ingredients!
Provided by Nicky Corbishley
Categories side dish
Time 5m
Number Of Ingredients 4
Steps:
- Chop each of the tomatoes into eighths and add to a bowl.
- Add in the finely diced onion, chopped coriander and a pinch of salt.
- Stir together and serve.
Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
10-MINUTE TOMATO SALAD
I love tomato salads in the summer, and this quick version with olive oil and balsamic vinegar is one of my favorites.
Provided by Vered DeLeeuw
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- In a serving bowl, combine the tomatoes and the green onions.
- In a small bowl, whisk together the dressing ingredients until they emulsify into a thick, velvety dressing. If the dressing seems too thick, add a teaspoon of water and mix it in.
- Pour the dressing on top of the vegetables and mix to combine.
- Let the salad rest for 10 minutes at room temperature before serving. This is not strictly mandatory, but it does help the flavors meld and improves the salad's flavor.
Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 0.7 g, Fat 7 g, SaturatedFat 1 g, Sodium 178 mg, Fiber 1 g, Sugar 0.1 g, ServingSize 1 serving
TOMATO SALAD WITH FRIED ONIONS
This is not a common tomato salad, although all of the ingredients are quite common. The recipe was given to me by a Lithuanian acquaintance, but I don't know if it is Lithuanian or her personal creation.
Provided by Anya4405
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop onions finely and fry them in oil until golden-brown and getting crispy.
- Allow to cool slightly (so the hot oil doesn't cook the tomatoes) and pour into the salad bowl together with all the oil.
- Chop tomatoes, eggs and dill and mix with the onions.
- Season with salt and pepper and serve.
- The flavour may be slightly better if you let it cool for a bit in the fridge.
Nutrition Facts : Calories 221, Fat 16.5, SaturatedFat 2.8, Cholesterol 105.8, Sodium 48.7, Carbohydrate 14.9, Fiber 3.5, Sugar 8.6, Protein 5.7
PUTTANESCA TOMATO SALAD WITH FRIED CAPERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
- Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.
TOMATO, RED ONION AND ROCKET SALAD WITH FRIED EGG, GRILLED CHORIZO AND GRILLED PROVOLETO CROSTINI
Provided by Bobby Flay
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Two hours before grilling, remove the provolone cheese from the refrigerator and let sit at room temperature. Letting the cheese sit out in the air will allow the cheese to form a crust and make it easier to grill.
- Preheat the grill to medium-high direct heat, leaving some space for indirect cooking.
- Grill the chorizo, turning occasionally, until nicely charred and hot inside, about15 minutes. Chop roughly and set aside.
- Heat a griddle over the direct heat. Lightly brush the top of the cheese with canola oil and season with salt and pepper. Place on the griddle, seasoned-side down, and cook until the cheese is dark golden brown and crusty, about 5 minutes. Brush the top lightly with oil, season again, carefully flip over and move the griddle to the indirect heat. Continue cooking until the bottom begins to turn light brown and the cheese is melty, covering if need be. Remove to a plate and sprinkle with the oregano and red pepper flakes.
- Brush the bread on each side with some olive oil and sprinkle with salt and pepper. Grill over direct heat for about 1 minute per side-the bread should be crisp and a bit charred outside, but chewy inside.
- Heat a griddle or cast-iron skillet over medium-high heat. Add the butter and melt. Crack the eggs into the skillet, sprinkle with salt and pepper and cover with another pan. Cook until the whites are set and the yolks still runny, about 3 minutes.
- While the eggs cook, whisk together the vinegar and mustard in a large bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Taste and whisk in the honey if desired. Put the rocket, tomatoes and onions in a large bowl and season with salt and pepper. Drizzle some vinaigrette around the sides of the bowl and gently toss to coat.
- To serve: Smear some cheese on the toasted bread. Top with an egg, chopped chorizo, a drizzle of olive oil and parsley leaves. Serve each crostini with some rocket salad.
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
STIR FRIED GREEN TOMATO WITH ONIONS & PEPPERS
Nearly all the Green tomato recipes are breded & fried in butter or even deep fried. I wanted something lighter so raided the garden and put this together- We enjoyed it so I decided to post it. Use whatever peppers you want in place of the banana pepper. Use your favorite BBQ sauce. Serve as a side dish with eggs or meat of your choice.
Provided by Bergy
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Spray a skillet lightly with oil.
- Place over medium/high heat.
- Add all the ingredients and stir fry for 5 minutes.
- Do not over cook - the ingredients should be heated through but still crisp.
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- If you use plum, beefsteak tomatoes or vine tomatoes, cut them into half, remove the hard core at the top and cut each half into 3-4 slices, depending on their size. If you use cherry tomatoes, cut them into half. Place them into a salad bowl.
- Place olive oil, vinegar, garlic, oregano, and salt in a small jar with lid and shake until you get a homogeneous-looking mixture.
- Pour the dressing over the salad, toss to combine, taste and adjust the seasoning according to yout liking.
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