Tomato Salad With Shallot Vinaigrette Capers And Basil Food

FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE

Festive Salad with Tomatoes, Basil and Mozzarella in a Creamy Vinaigrette image

Provided by Valerie Bertinelli

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
3 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
3 ounces mixed field greens
1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
8.5 ounces small mozzarella balls (boccancini)
3 tablespoons pine nuts, toasted
15 fresh basil leaves, sliced

Steps:

For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.

TOMATO SALAD WITH SHALLOT VINAIGRETTE, CAPERS, AND BASIL

Tomato Salad with Shallot Vinaigrette, Capers, and Basil image

Provided by Melia Marden

Categories Salad Tomato Side No-Cook Vegetarian Low Cal Basil Healthy Vegan Shallot Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons minced shallots
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt plus more
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
2 tablespoons rinsed salt-packed capers
Freshly ground black pepper
10 fresh medium basil leaves, torn into approx. 1/2" pieces

Steps:

Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE

Cucumber and Tomato Salad with Basil Vinaigrette image

Provided by Marc Murphy

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup red wine vinegar
1/2 red onion, halved and sliced into medium-thick pieces
2 English cucumbers, ends trimmed, halved lengthwise, seeded and cut into 1/2-inch pieces
1 teaspoon kosher salt, plus more to taste
2 heirloom tomatoes, cut into 1/2-inch wedges
2 cups packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Chopped fresh dill, for garnish

Steps:

For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

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