Beefsteak Tomato Salad Recipes

BEEFSTEAK TOMATO SALAD

Beefsteak Tomato Salad image

While the rest of the meal is on the grill, toss together this cool steakhouse salad.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

Ingredients

3 tablespoons red-wine vinegar
3 tablespoons olive oil
1 shallot, minced
2 teaspoons capers, rinsed and coarsely chopped
3 ripe beefsteak tomatoes
Coarse salt and ground pepper

Steps:

In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 123 g, Fat 11 g, Fiber 1 g, Protein 1 g

ITALIAN TOMATO SALAD (MARINATED TOMATO SALAD)

Italian Tomato Salad (Marinated Tomato Salad) image

Fresh sliced tomatoes marinated in mix of olive oil, red wine vinegar and fresh herbs and onion

Provided by Courtney

Categories Salad Side Dish

Time 10m

Number Of Ingredients 10

Ingredients

3 Beefsteak tomatoes (sliced 1/3" thick)
4 Tablespoons olive oil
2 Tablespoons red wine vinegar
1⁄2 Tablespoon lemon juice
3 Tablespoons minced Red Onion
4 large leaves fresh basil (finely diced)
1 Tablespoon diced fresh parsley
1 clove garlic (crushed)
1⁄2 teaspoon fine sea salt
fresh ground pepper

Steps:

Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer.
Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.
Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
Garnish with fresh ground pepper when ready to serve.

Nutrition Facts : Calories 117 kcal, Carbohydrate 7 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 204 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BEEFSTEAK TOMATO SALAD

Beefsteak Tomato Salad image

This recipe is from Season 5 Top Chef contestant Ariane Duarte. It combines juicy summer-ripe tomatoes, sweet watermelon and tangy feta cheese for a refreshing dish. It is different but delicious.

Provided by CookingONTheSide

Categories Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices
12 seedless watermelon sticks (3 inch long sticks)
8 sticks firm feta cheese (2 inch long sticks)
4 tablespoons extra virgin olive oil (good quality)
4 tablespoons balsamic vinegar
basil leaves
sea salt or herb fleur de sel
2 cups fresh basil leaves
1 cup olive oil
salt, to taste

Steps:

To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
Pass through a fine mesh strainer.
To prepare the salad, divide tomato slices among four salad plates.
Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
Garnish with basil leaves; serve salt separately.

Nutrition Facts : Calories 619, Fat 67.8, SaturatedFat 9.4, Sodium 6.8, Carbohydrate 4.5, Fiber 1.9, Sugar 2.5, Protein 1.4

JOHN VILLA'S BEEFSTEAK TOMATO SALAD

John Villa's Beefsteak Tomato Salad image

Provided by Food Network

Time 10m

Number Of Ingredients 8

Ingredients

6 leaves of basil (rinsed in cold water and patted dry)
2 ripe red beefsteak tomatoes
2 ripe yellow beefsteak tomatoes
2 ripe orange beefsteak tomatoes
1 tablespoon coriander seeds
2 ounces crumbled ricotta cheese
1 1/2 tablespoons extra virgin olive oil
Salt and fresh ground black pepper to taste

Steps:

Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.

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