Grilled Onion And Tomato Salad Recipes

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GRILLED ONION AND TOMATO SALAD



Grilled Onion and Tomato Salad image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 red onion, sliced into 1/2 inch circles
1 lb. large ripe tomatoes of your choosing, colorful or one color, cut in half
3 Tbsp. extra virgin olive oil
1/2 Tbsp. Mrs. Dash® Original Blend
4 Tbsp. fresh basil, cut into slivers
3 Tbsp. low sodium Parmesan, shredded

Steps:

  • 1. Brush the onion slices and the tomatoes with olive oil.
  • 2. Grill on both sides over medium heat until marked and lightly cooked.
  • 3. Sprinkle with Mrs. Dash® Original Blend.
  • 4. To serve, transfer to small plates. Sprinkle with Parmesan and basil.

GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS



Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts image

This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, casseroles, dips and spreads, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

5 tablespoons/75 milliliters olive oil
1 pound/450 grams red onions, each peeled and cut through the core into 8 wedges
2 red bell peppers (10 ounces/285 grams), seeded, stemmed and cut into 1-inch/3-centimeter pieces
2 jalapeños, cut into 1/3-inch/1-centimeter-thick rounds, stems discarded
1 head garlic, halved horizontally, cloves split in half
3 1/4 pounds/1 1/2 kilograms plum tomatoes
1/2 cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon, for garnish
1 tablespoon coriander seeds
Kosher salt
4 ounces/115 grams cherry tomatoes with the vine attached
4 ounces/115 grams Greek feta, roughly crumbled into large chunks
1/4 cup/25 grams pine nuts
1/2 tablespoon harissa paste

Steps:

  • Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
  • Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
  • Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
  • Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
  • Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
  • When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).

TOMATO ONION SALAD



Tomato Onion Salad image

"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 large tomatoes, sliced
2 medium sweet onions, thinly sliced and separate into rings
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED RED PEPPER, SWEET ONION, AND TOMATO SALAD



Grilled Red Pepper, Sweet Onion, and Tomato Salad image

Make and share this Grilled Red Pepper, Sweet Onion, and Tomato Salad recipe from Food.com.

Provided by Dr. Jenny

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 red bell peppers
2 sweet white onions, cut into rounds 3/4 inches thick (e.g., maui, vidalia, walla walla)
4 large tomatoes (approximately 2 lb total)
olive oil, for coating
1 bunch fresh basil, stemmed, coarsely chopped if desired
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
salt & freshly ground black pepper, to taste

Steps:

  • Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
  • Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
  • Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
  • Transfer to a paper bag, close the bag, and let cool for 10 minutes.
  • Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
  • Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
  • Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
  • Scatter basil leaves on top of the vegetables.
  • To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
  • Season with salt and pepper and serve.

GRILLED AVOCADO, TOMATO, RED ONION SALAD



Grilled Avocado, Tomato, Red Onion Salad image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 21m

Yield 5 servings

Number Of Ingredients 8

10 tomatoes, quartered
4 avocados, peeled, halved, and pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano

Steps:

  • Preheat a grill over medium heat.
  • Cover a large tray with tomato quarters, and set aside.
  • Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
  • In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

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