Tomato Salad With Mustard Basil Dressing Recipes

CHERRY TOMATO SALAD

Steps:

• Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
• Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
• Place tomatoes, onion and basil in a bowl.
• Pour over Dressing. Gently toss and serve immediately.

SIMPLE GREEN SALAD WITH HONEY TOMATO VINAIGRETTE

Steps:

• For the vinaigrette: Roughly chop the tomatoes and mix with 2 teaspoons salt and the sugar. Let macerate for 10 minutes to get the juices running, and then use your hands to crush the tomatoes. Place the tomatoes in a fine mesh strainer set over a saucepot. Use a rubber spatula to press all the liquid out of the tomatoes. Discard the solids and save all the sweet juice.
• Set the pot over medium heat and add the honey and garlic. Simmer for 10 minutes or so until you are left with about 1/2 cup worth of tomato juice.
• Turn the heat off and add in the Dijon mustard. Then whisk in the olive oil to make an emulsification and season with salt and pepper.
• For the salad: In a large bowl, add the greens and basil leaves. Pour over some of the vinaigrette to lightly coat the greens and gently toss. Shave some Parmesan over the top and finish with a few more cracks of fresh black pepper.

BASIL MUSTARD SALAD

Steps:

• Pick basil leaves off stems and place into a large bowl.
• Chop avocado and tomato into bite-sized pieces and add to bowl.
• Add mustard and mix until everything is well combined and coated.

TOMATO SALAD WITH FRESH BASIL DRESSING

Steps:

• Whisk all dressing ingredients together except oil and basil.
• Drizzle in oil, whisking constantly.
• Add salt and black pepper to taste.
• Stir in basil.
• Arrange tomato slices on a salad plate and spoon dressing over slices.
• Cover and chill.
• Garnish with fresh basil leaves.
• If you desire serve over fresh bed of lettuce.

TOMATO SALAD WITH MUSTARD-BASIL DRESSING

Steps:

• In a small bowl, combine all ingredients, except lettuce and tomato. Mix well. Chill several hours to blend flavors.
• To serve, arrange lettuce leaves on four individual serving plates. Chop tomato and pile on lettuce. Spoon dressing over tomatoes, allowing 2 tablespoonfulls for each serving.
• Serve right away.
• Time does not include chilling time.

TOMATO BASIL SALAD DRESSING

Steps:

• In a food processor, blend vinegar and basil leaves.
• In a mason jar, combine blended basil leaves with remaining ingredients. Shake until well mixed. Keep refrigerated until ready to use.

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING

Steps:

• Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
• Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
• Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

FARMER'S MARKET CHOPPED SALAD WITH BASIL HONEY MUSTARD DRESSING

Steps:

• Add all the dressing ingredients to a blender and blend until completely smooth and emulsified. Set the dressing aside while you make the salad.
• Thinly slice the peas and add them to a large serving bowl. Peel and thinly slice or grate the carrots. Halve or quarter the cherry tomatoes into bite sized pieces.
• Toss all the prepared veggies together with the dressing, and serve immediately.

BALSAMIC AND MUSTARD VINAIGRETTE

Steps:

• Gather the ingredients.
• Combine all ingredients-oil, vinegar, mustard, garlic powder, salt, and pepper-in a jar. Cover and shake until well blended. Alternatively, you can use a whisk or electric blender to combine the ingredients. Taste and adjust seasonings.
• Serve with salads or cover and refrigerate until serving time. Shake again before using.

PANZANELLA TOMATO SALAD (LOW CALORIE)

Steps:

• Preheat the oven to 350 degrees, and line a rimmed baking sheet with parchment paper.
• Add the cubed bread to the prepared baking sheet, and spray lightly with olive oil.
• Bake the cubed bread for 15 minutes, or until golden brown and dried out.
• While the bread cooks, place a strainer in a large bowl. Add the halved cherry tomatoes to the strainer.
• Sprinkle the tomatoes with the salt and let sit for 15 minutes, tossing often to release more juice.
• After 15 minutes, remove the bread from the oven and the strainer from the bowl.
• Add the Panzanalla Dressing ingredients to the bowl of tomato juice, and whisk together to make the dressing.
• Finally, add the tomatoes, bread and basil to the bowl with the dressing. Toss together until the bread and tomatoes are well coated in dressing.
• Let marinate for 30 minutes before serving.

TOMATO TANG SALAD DRESSING

Steps:

• Place tomato, vinegar, Worcestershire sauce, ketchup, mustard, basil, and thyme in a small bowl. Mix thoroughly, cover, and refrigerate until serving.