In this video, Betty demonstrates how to make a gorgeous and luscious Marinated Basil-Tomato Salad. It is made of sliced tomatoes that have been marinated in…
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Question by Sandy: How do you make tomato salad?
I need a recipe for summer tomato salad.The one you make with cucumbers and onions.
Best answer:
Answer by Haunted
I use tomatoes, olives, and some sort of olive oil based dressing (or if I am being lazy just good ole Italian dressing.) YUM!
What else goes in the one you make? That sounds kind of yummy.
What do you think? Answer below!
Grilled Pork Tenderloin with a Spicy Coconut Tomato Salad
Chef Mike Harrison joined us in the Mass Appeal kitchen to show us how to make a grilled pork tenderloin with a spicy coconut tomato salad! Buckley Healthcare Center 95 Laurel Street Greenfield, MA For more information call (413) 774-3143 or visit …
Read more on WWLP 22News
By cutting them.Rarely i eat them as it is.
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Basic Recipe
4 large tomatoes, sliced
extra-virgin olive oil
kosher salt and black pepper in a mill
Arrange the sliced tomatoes on 1 large or 4 individual plates. Drizzle with olive oil, and season with salt and pepper. Let the salad rest for 10 or 15 minutes so that the flavors can mingle, but be sure to serve it within an hour of preparation.
Variations
Italian Parsley & Garlic: Sprinkle 2 or 3 cloves of crushed and minced garlic and 3 tablespoons of minced fresh Italian parsley over the tomatoes before adding the olive oil.
Italian Parsley, Garlic, & Grated Cheese: Sprinkle 2 or 3 cloves of crushed and minced garlic, 3 tablespoons of minced fresh Italian parsley over the tomatoes before adding the olive oil. Scatter 2 ounces of grated hard cheese (Dry Jack, Parmigiano, Romano, or aged Asiago) over the tomatoes after the olive oil has been added.
Tomatoes with Shaved Parmegiano and Garlic: Sprinkle 2 cloves of crushed and minced garlic over the tomatoes before adding the olive oil. Using a vegetable peeler, make 15 to 20 curls of imported Parmigiano cheese and scatter them over the tomatoes.
Mozzarella Fresca & Fresh Basil: Tuck 8 slices (about 4 ounces) of mozzarella fresca here and there between the slices of tomato before adding the olive oil. Cut 10 to 12 leaves of fresh basil into very thin, lengthwise strips and scatter them over the surface of the salad.
Peppers & Cucumbers: Before adding the olive oil, scatter 2 or 3 cloves of crushed and minced garlic over the tomatoes. Cut 2 medium or 1 large lemon cucumber into very thin slices and tuck them in between slices of tomatoes. Cut 1 medium-sized, medium-hot pepper, such as a pasilla, into thin rounds and tuck them here and there between the tomatoes and cucumbers.
Lemons: Slice 1 lemon (Meyer’s, if available) very thinly and tuck the slices here and there in between the slices of tomato before adding the olive oil.
Lemons, Chilies, and Cilantro: Cut 1 lemon into very thin slices and tuck them here and there between the slices of tomato. Remove the stems and seeds and cut 1 jalapeño pepper or 2 serrano peppers into thin julienne and scatter the peppers over the surface of the salad before adding the olive oil. Add the olive oil, salt, and pepper, and then sprinkle 1/2 cup fresh cilantro leaves over the salad.
Tuna & Lemon: Drain a 6 1/2-ounce can of imported tuna and scatter the tuna over the tomatoes before adding the olive oil. Add 2 or 3 cloves of crushed and minced garlic. Drizzle with the olive oil and squeeze the juice of 1/2 lemon over the salad before adding salt and pepper.
Anchovies, Onions, and Olives: Peel a medium-sized sweet red onion and slice it into 1/8-inch rounds. Add the onion slices randomly on top of the tomatoes and then drape 6 to 8 canned anchovy fillets, cut in half, over the onions and tomatoes. Cut the anchovy fillets in half and drape them over the vegetables. Scatter 3/4 cup pitted Kalamata, Nicoise, or salt-cured olives over the salad, and then add the olive oil, salt, and pepper.
Feta Cheese, Oregano, Olives, & Anchovies: Soak 8 anchovy fillets in 2 tablespoons of red wine vinegar for 30 minutes. Cut 2 ounces of feta cheese into small cubes and scatter it over the tomatoes before adding the olive oil. Add 1/4 cup pitted and coarsely chopped Kalamata olives to the salad. Drain the anchovies, cut them in half, and arrange them over the tomatoes, cheese, and olives. Scatter the feta cheese and the olives over the tomatoes. Add the olive oil, salt, and pepper, and then sprinkle 1 tablespoon of minced fresh oregano leaves over the salad.
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MARINATED TOMATO AND CUCUMBER SALAD
4 lg. tomatoes, cut into wedges
2 cucumbers, peeled & cubed
1 lg. Vidalia onion, peeled & sliced
1/2 c. olive or salad oil
1/4 c. cider vinegar
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. oregano
Put prepared vegetables in large salad bowl. In smaller bowl combine remaining ingredients with wire whip until salt and sugar dissolve. Pour dressing over vegetables and let stand in refrigerator about 1 hour before serving for best flavor.
step.1. (5) chopped tomatos
step.2. teared lettuce (washed)
step .3. 2 thin cut onions whith a dash of salad dressing
and if desperite 1 cut carrot.
Slice or chop
2 lage tomatoes
1 large cucumber
1 medium onion
toss gently with 1 cup bottled itallian dressing. add pepper if you like
chill several hours or overnight
serve
here i found it when i was making a tomato salad
http://revver.com/video/496957/hella-delicious-04-burmese-tomato-salad/
I use plum or Roma tomatoes.Six tomatoes one cucumber.Cut them in bite size chunks.Slice a small purple onion.Any onion will do.1/4 cup each red wine vinegar olive oil,tablespoon oregano,add garlic powder.salt and pepper to taste. pepper.
adjust seasoning to taste.
what i’ve always seen on cooking shows and what i thought was tomato salads were sliced tomatoes and mozzarella cheese and you layer them on a plate going tomato mozzarella. drizzle on olive oil, crack some pepper and salt and top it off with basil. i guess u could put different vegetables on it.