Tomato And Shallot Salad Recipes

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TOMATO AND SHALLOT SALAD



Tomato and Shallot Salad image

Dreaming of summer tomatoes - this recipe has me expanding my grape, fig & cherry tomato plans to include blacks & greens among the reds, pinks, whites, yellows & oranges. I love growing those lil buggers - they are so resilient & fruitful! Uncovered in The Washington Post whose food editors adapted it from chef Cathal Armstrong of Restaurant Eve in Old Town Alexandria. The recipe initially called for 6 grinds of black pepper... seriously, LOL! Allow for an hour to chill - recipe called for up to 4 hours but that may alter fresh garden cherry tomatoes in an ungood way. Won't matter for store bought.

Provided by Busters friend

Categories     < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

2 pints cherry tomatoes, halved through the stem ends (preferably a mix of red, yellow, orange, black, green)
1/4 cup basil leaves, chopped
2 shallots, shaved (about 3/4 cup)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sea salt
black pepper, to taste
1 teaspoon sugar (optional)

Steps:

  • Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.

Nutrition Facts : Calories 95.2, Fat 7.1, SaturatedFat 1, Sodium 590.4, Carbohydrate 7.8, Fiber 2, Sugar 3.9, Protein 1.7

TOMATO SALAD WITH SHALLOT VINAIGRETTE, CAPERS, AND BASIL



Tomato Salad with Shallot Vinaigrette, Capers, and Basil image

Provided by Melia Marden

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Low Cal     Basil     Healthy     Vegan     Shallot     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3 tablespoons minced shallots
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt plus more
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
2 tablespoons rinsed salt-packed capers
Freshly ground black pepper
10 fresh medium basil leaves, torn into approx. 1/2" pieces

Steps:

  • Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
  • Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

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