Tag: gordon ramsay heirloom tomato salad recipe

Heirloom Tomato Greek Salad

Heirloom Tomato Greek Salad

by Pam on July 30, 2014

I had quite a few smaller heirloom tomatoes so I decided to make a salad by adding some cucumber, onion, feta, and kalamata olives to the tomatoes then tossed them with some of my leftover Fran’s Vinaigrette[1]. I let the salad sit for 20 minutes to let the flavors mingle before serving with dinner. The tomatoes were so flavorful and delicious and paired nicely with the crisp cucumber, tangy olives, and salty feta. It was a nice flavorful salad the we all enjoyed – perfect for a hot summer evening.

Prepare the vinaigrette ~ click here for the recipe instructions.[2]

Place the tomatoes in a bowl and add the cucumber, onion, and kalamata olives. Season with a bit of sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette. Toss to coat evenly then let it sit for 15-20 minutes for flavors to mingle. Sprinkle the top with feta cheese right before serving. Enjoy.

 



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Heirloom Tomato Greek Salad




Yield: 4

Prep Time: 10 min.



Ingredients:

Several small heirloom tomatoes, halved or quartered depending on size
1/2 English cucumber, diced
1/4 small sweet yellow onion, sliced thinly
Handful of kalamata olives, halved
Sea salt and freshly cracked pepper, to taste
Fran’s Vinaigrette, to taste
2 tbsp feta cheese

Directions:

Prepare the vinaigrette ~ click recipe link up above for instructions.

Place the tomatoes in a bowl and add the cucumber, onion, and kalamata olives. Season with a bit of sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette. Toss to coat evenly then let it sit for 15-20 minutes for flavors to mingle. Sprinkle the top with feta cheese right before serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ click here for the recipe instructions. (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Oven Roasted Tomatoes


Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.
The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don’t know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future.  If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!

Tomato Bisque[1] – one of my favorite soups and perfect this time of year
Panzanella Salad[2] – Using a good crusty bread is a must here!
Easy Garden Tomato Sauce[3] – Perfect for grape tomatoes
Heirloom Tomato Sandwiches[4] – So simple and delicious!
Heirloom Tomato Salad[5] – I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower[6] – A perfect meatless Monday lunch

Oven Roasted Tomatoes
gordon-ramsay-recipe.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt) 
 
Ingredients:

  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 8 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • salt and freshly cracked pepper to taste
  • 4 lbs plum tomatoes*

Directions:

Preheat the oven to 450º F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

The tomatoes will keep for about 3 – 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

References

  1. ^ Tomato Bisque (www.gordon-ramsay-recipe.com)
  2. ^ Panzanella Salad (www.gordon-ramsay-recipe.com)
  3. ^ Easy Garden Tomato Sauce (www.gordon-ramsay-recipe.com)
  4. ^ Heirloom Tomato Sandwiches (www.gordon-ramsay-recipe.com)
  5. ^ Heirloom Tomato Salad (www.gordon-ramsay-recipe.com)
  6. ^ Tomato, Mozzarella and Arugula Tower (www.gordon-ramsay-recipe.com)

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