Vineripenedtomatosweetonionandbasilsalad Recipes

HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
• Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
• Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
• Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
• Serve the salmon with the salsa on the side.

PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
• Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
• In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
• Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

VINE RIPENED TOMATO, SWEET ONION AND BASIL SALAD

Steps:

• Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
• In a small dish, blend the olive oil and vinegar together, pour over the salad.
• Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
• Allow to rest 10 to 15 minutes before serving.

GRAPEFRUIT, ONION AND BASIL SALAD

Steps:

• Cut ends off of grapefruit, set grapefruit up on cut side. Cut the rind off by slicing sections from the top to the bottom, working your way around until you are left wtih just the flesh of the grapefruit.
• Slice grapefruit into rings. Place grapefruit rings on serving platter in an overlapping fashion.
• Sprinkle grapefruit with sliced onion, basil, chives and feta cheese.
• Drizzle balsamic vinegar and olive oil over the top. Season with salt and fresh cracked black pepper.

TOMATO BASIL VINAIGRETTE FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• Combine all the ingredients in a medium-size bowl and whisk to combine.
• Spoon over salad, or keep covered in the refrigerator for 3-5 days.
• Enjoy!