Herb Toasts And Tomato Salad Recipes

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TOMATO AND HERB SALAD



Tomato and Herb Salad image

Great-tasting tomatoes are drizzled with a simple oil-and-vinegar dressing to create a showstopping salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
1 cup small grape tomatoes, cut in half
1/4 cup thinly sliced sweet onion (such as Walla Walla or Maui)
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh oregano leaves

Steps:

  • In small bowl, beat dressing ingredients with wire whisk until well blended.
  • On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS



Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts image

Provided by Amanda Hesser

Categories     dinner, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 22

1 teaspoon olive oil
1 clove garlic, peeled
1 teaspoon freshly ground cumin
1 1/4 teaspoons sweet paprika
Large pinch of cayenne pepper
19 ounces ripe tomatoes, cored and quartered
1 teaspoon Maldon or other sea salt
Freshly ground black pepper
Juice of 1/2 lemon, plus 4 small lemon slivers for serving
Dash of Angostura bitters
Splash of Worcestershire sauce
2 sprigs cilantro
1 heaped tablespoon black pumpkin seeds or pepitas
1/2 cup roughly sliced celery with leaves preferably inner stalks
3 handfuls mixed watercress and arugula, roughly torn
1 scallion, roughly chopped
1/2 smallish cucumber, halved lengthwise and thinly sliced
1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
2 tablespoons olive oil
2 teaspoons red-wine or sherry vinegar
8 small slices country bread, toasted
3 tablespoons soft, creamy goat cheese

Steps:

  • In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
  • In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
  • Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
  • Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
  • Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
  • Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 645 milligrams, Sugar 7 grams, TransFat 0 grams

TOMATO-HERB SALAD



Tomato-Herb Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams

HERB TOASTS



Herb Toasts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 8 toasts

Number Of Ingredients 0

Steps:

  • Slice a baguette in half crosswise, then cut each half lengthwise into 4 sticks. Cook 3 tablespoons minced red onion in 4 tablespoons butter until soft. Season with salt and pepper and add 1/4 cup minced mixed herbs. Brush onto the bread and sprinkle with parmesan cheese. Bake at 400 degrees until golden, 10 to 15 minutes.
  • Photograph By Antonis Achilleos

TOMATO AND HERB SALAD



Tomato and Herb Salad image

Categories     Salad     Herb     Tomato     Side     No-Cook     Quick & Easy     Wheat/Gluten-Free     Buffet     Lime     Mint     Summer     Healthy     Vegan     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 11

For vinaigrette
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
4 pounds large vine-ripened tomatoes (about 8)
1 cup packed flat-leafed parsley leaves
1 cup packed coriander leaves
1/2 cup thinly sliced mint leaves
1/2 cup thinly sliced scallions

Steps:

  • Make vinaigrette:
  • In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
  • Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
  • In a bowl combine herbs and scallions and toss with remaining vinaigrette.
  • Mound herb mixture on top of tomato slices.

HERB TOASTS AND TOMATO SALAD



Herb Toasts and Tomato Salad image

This variation of bruschetta features Martha's Roasted Garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
3 cloves Martha's Roasted Garlic
6 slices (1/4 inch thick) rustic bread, cut on the diagonal
2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped

Steps:

  • Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
  • Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
  • Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.

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  • In a medium skillet, cook the almonds in the oil over moderately low heat, stirring occasionally, until well browned, about7 minutes. Strain the oil through a fine sieve into a heatproof bowl; reserve the almonds for the salad. Immediately whisk the garlic into the warm oil and let cool slightly, then whisk in the vinegar, lime juice and sugar. Season the dressing with salt and pepper.
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