Yellow Tomato Vinaigrette Food

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Steps:

• Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
• Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Steps:

• Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
• Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

TOMATO VINAIGRETTE

Steps:

• Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
• Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

YELLOW TOMATO VINAIGRETTE

Steps:

• Mix diced tomatoes, oils, vinegar, and herbs in a glass, stainless steel, or pottery bowl. Season to taste; let sit for 1 hour.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

TOMATO VINAIGRETTE

Steps:

• Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE

Steps:

• Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

TOMATOES WITH VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.

RED AND YELLOW HEIRLOOM TOMATO PLATTER WITH BALSAMIC VINAIGRETTE

Steps:

• Arrange the tomato slices in an overlapping single layer on an attractive platter.
• Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
• Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

EASY TOMATO BALSAMIC VINAIGRETTE

Steps:

• Dressing -- Just mix everything together and refrigerate until ready to use. I use a small tupperware container and shake all the ingredients. That way if you have leftovers, it is a great way to store them.
• ENJOY!