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Question by Maryshka: i want to make a perfect dressing for a simple tomato salad. can you help me?
i have a lot of home grown tomatoes. (i’m a biologist, and I grow a lots of different species of tomatoes). Can you help me? I want a recepie for a perfect tomato salad dressing!
Best answer:
Answer by auntiem4cabs
ummmmmmmm. just put balsamic vinegar on them. better yet, get fresh mozzarella balls and fresh basil, and top tomato slices with the balsamic
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How about a simple mustard vinagrette. Check http://www.allrecipes.com or http://www.foodnetwork.com
2 ounces of balsamic vinegar
2 ounces of extra virgin olive oil
1 ounce water
1/2 teaspoon mixed italian herbs
Shake well and sprinkle
I’d toss them with a combination of EVOO (extra virgin olive oil), vinegar (you can use balsamic if you like it a little sweet), and herbs. Dill works well, as goes garlic, oregano, and black pepper.
PUT in bowl, olive oil, rice wine vinegar, basil, salt , pepper, minced fresh garlic, whisk. Pour over salad, serve with crusty bread, wow.
go to store and get greek salad dressing really goood
Slice the tomatoes
Onion sliced into rings or diced (or shallots/spring onions)
olive oil
splash of pepper
chopped clove of garlic
pinch of oregano
touch of white wine or white wine vinegar
Balsamic, extra virgin olive oil, and a touch of garlic and basil is excellent. I love thin slices of mozzarella on the side, too. It adds a wonderful touch.
Creamy Italian Salad Dressing
2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
1/3 cup red wine vinegar
1/8 teaspoon garlic powder
2 tablespoons onions, very finely minced
2 tablespoons granulated sugar
1 tablespoon salt
1 teaspoon dried dill weed
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried sweet basil
Combine mayonnaise, sour cream and buttermilk in large bowl and mix with wire whip. Add remaining ingredients and refrigerate a few hours before serving. Serve over your favorite green salad, or use as a dip for vegetables. Makes about 4-1/2
cups.
Creamy Parmesan Dressing
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup buttermilk
1-1/2 teaspoons minced garlic
1/2 teaspoon minced fresh parsley
1/2 teaspoon lemon juice
Whisk together all ingredients in a small bowl. Makes 1 cup.
Creamy Avocado Dressing
1/3 cup olive oil
1/4 cup red wine vinegar
juice and finely grated zest of 1 large lime
1 ripe avocado, peeled pitted and pureed
hot pepper sauce
salt and pepper to taste
Whisk together oil, vinegar, lime zest and juice. Whisk in avocado. Season with hot pepper sauce and salt and pepper.
Creamy Garlic Dressing
1/4 cup lemon juice
3/4 cup salad oil
2/3 cup light cream
2 cloves garlic
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 teaspoon paprika
Put all ingredients into blender. Process at “whip” until blended.
Makes 2 cups.
Wow a biologist, gardener and cook? Awesome love…
Fresh Summer Vinaigrette
1 cup Extra virgin olive oil
1/3 cup good quality Balsamic vinegar
1 garlic clove chopped with a pinch of coarse salt and pasted on a cutting board
1 shallot finely minced
1 tbsp dijon mustard
2 tsp honey
3 basil leaves chopped fine
3 sprigs fresh thyme cleaned
1 1/2 tsp salt
1/2 tsp black pepper
pinch crushed red pepper
Combine all in a bowl or shaker and mix.
I will have to say – if your olive oil is of very good quality as I’m sure your tomatoes are, just drizzle a bit on them with a good quality grey salt and cracked pepper. We make a meal out of that several times a week here in the summer months!
“Not on the First Date” Red Onion/Shallot Dressing
1/2 C olive oil
1/4 C red wine vinegar
1 medium shallot, minced, or 2 T red onion, minced
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp McCormick’s Spicy blend, or other general purpose spice blend
1/4 tsp black pepper
1/4 tsp Jane’s Krazy Mixed Up Salt
Combine in blender at top speed for about a minute, so that all of the onion or shallot is reduced. The result should be a creamy pink dressing. Chill overnight in refrigerator. The result is a mild, oniony dressing with a slightly sweet edge.
Mom’s Honey Balsamic Vinaigrette
1/2 C balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
4 tsp cold water
6-8 tsp olive oil
1/4 tsp each of salt and black pepper
Optional: 1/4 – 1/2 tsp herbs such as dill or basil
Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.
Southwestern Vinaigrette
1/2 C extra light olive oil
1/4 C white or rice wine vinegar
1 tsp mustard powder
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cilantro
1/4 tsp garlic powder
1/4 tsp cumin
Shake, chill and serve. If you generally top your salad with cheese, pair this dressing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta.
Basil-Sesame Dressing
1/4 tsp garlic powder
3 T rice wine vinegar
1 T lemon juice
2 T asiago or the cheese of your choice
1/2 tsp dried basil
2-4 leaves of fresh basil
2 T chopped Italian or regular parsley
1/2 C extra light olive oil
1/2 tsp toasted sesame oil
1/4 tsp black pepper
Combine in blender until thoroughly mixed. Chill and serve with a green salad. It’s a spooky color but tastes great.
Caper Vinaigrette
1/4 tsp garlic powder
1 T fresh parsley (not dried!)
2 T lemon juice
2 T rice vinegar
2 T capers, drained
1/4 tsp dijon mustard
1/4 tsp black pepper
1/3-1/2 C extra light olive oil
Combine in blender until very thoroughly mixed. Makes a very vinagery dressing – increasing the amount of olive oil used will change the balance. Chill and serve. Good with raw veggies.
Cilantro-Lime Vinaigrette
1/2 C extra light olive oil
2 T plain yoghurt
2 T lemon juice
2 T rice vinegar
1/4 C fresh, shreaded cilantro leaves, tightly packed
1/4 tsp each garlic powder, thyme and black pepper
1/8 tsp cumin
a squeeze of fresh lime juice – about a quarter lime
Combine in a blender until fully mixed. Chill and serve.
Basic Vinaigrette
1/2 C extra light olive oil
1/4 C red wine vinegar OR rice vinegar
1 T lemon juice
1/2 tsp each oregano, thyme and mustard powder
1/4 tsp each black pepper and garlic powder
dash of cayenne and Jane’s Krazy Mixed Up Salt
Shake, chill and serve.
Greek Dijon Vinaigrette
1/2 C extra light olive oil
2 T each plain non-fat yoghurt, lemon juice and red wine vinegar
1 T Dijon mustard 1/4 tsp each garlic powder, sage, thyme, basil and oregano
Combine in a blender at medium-high speed. Chill overnight before serving. I have no idea why this dressing is called “Greek”, but it has been in the family for at least 25 years under that moniker.
Fresh Tomato-Yoghurt Dressing
2 Roma tomatoes, peeled and chopped
1/4 C each extra light olive oil and plain non-fat yoghurt
2 T each red wine vinegar and lemon juice
1/2 tsp mustard powder, oregano and basil
1/4 tsp black pepper
dash of cayenne, garlic powder and Jane’s Krazy Mixed Up Salt
This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment. Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.
Take some mayo add alittle milk to thin it out sprinkle a little sugar in it and mix.
HI,
I really hope im helping 
Oh and why not look in the library for a book of salads for perfect dressings. You can find alout of vegatables and stuff to put on it!
P.S. Wana be friends???
:)Isabela(:
Mix some olive oil, lemon juice and a teeny bit of chopped parsley together- pour over salad.