Guest guest Posted February 15, 2001 Report Share Posted February 15, 2001 Here are several short and simple tomato salads. kathleen * Exported from MasterCook * Tomato And Avocado Salad Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 162 Serving Size : 1 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large tomatoes 1 avocado chopped scallions parsley or cilantro salt freshly cracked pepper -- to taste lime or lemon juice warm tortillas queso fresco or feta Cut 2 large tomatoes around the equator, remove the seeds, and dice them into large pieces. Toss with 1 avocado, cut in good-sized chunks, and a few chopped scallions, parsley or cilantro, a pinch of salt, and freshly cracked pepper to taste. Squeeze a little lime or lemon juice over all and serve with warm tortillas and queso fresco or feta. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato And Mozzarella Salad Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 162 Serving Size : 1 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tomatoes mozzarella cheese extra virgin olive oil salt freshly milled pepper basil leaves The simplicity and clarity of the components are what make insalata caprese a classic that never grows tiresome, but its success depends on top-quality ingredients. The tomatoes should have a slightly tart edge to contrast with the mildness of the cheese. Slice fresh mozzarella and ripe but firm tomatoes into rounds and overlap them on a plate. Drizzle extra virgin olive oil over the top and season with salt and freshly milled pepper. Tear basil leaves over the top or tuck them in between the tomatoes and cheese. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato And Sweet Onion Salad Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 162 Serving Size : 1 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- whole onions sweet Vidalia or Walla Walla or Maui When you can get genuine sweet Vidalia, Walla Walla, or Maui onions as well as ripe, luscious tomatoes, this is the salad to make. Peel whole onions, then slice them into thin rounds. Slice the tomatoes into rounds as well. On a platter, overlap layers of onions and tomatoes so that both can easily be picked up at once. Serve right away or chill before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Salad Of Many Colors Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 162 Serving Size : 1 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tomatoes basil leaves torn or thinly sliced extra virgin olive oil pinch salt freshly milled pepper Today an exotic variety of tomatoes is being grown - bright green striped Zebras, tiny currant-sized ones, bright yellow, matte gold, and orange as well as red. A melange of tomatoes with basil, the classic tomato herb - is truly spectacular fare. Slice a colorful array and lay them on a platter. Add torn or thinly sliced basil leaves, using the classic Italian basil or opal basil. Drizzle with a thread of extra virgin olive oil and add a few drops of balsamic vinegar, a pinch of salt, and freshly milled pepper. When it comes to seasonings, many herbs and their perfumed blossoms form a natural alliance with tomatoes: dill and its yellow flowers, marjoram, chives and their purple blossoms, the various thymes, the blue star-shaped borage flowers; violet rosemary blossoms, purple sage, tarragon, and so forth. All would be excellent on this salad. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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