Three Summer Tomato Recipes
1 heirloom tomato, sliced
2 cups assorted colorful tomatoes, cut in half
Kosher salt, to taste
Freshly ground black pepper
Marinated Red Onions Magic Elixirs™
Assemble the salad:
Arrange the tomatoes on a large plate. Sprinkle with salt and pepper. Pour Marinated Red Onion oil over the tomatoes. Placed the Marinated Red Onions over the tomatoes and enjoy!
Serving suggestion: Top the tomatoes with your favorite cheese, such as feta or mozzarella.
Keywords: tomato salad
Fried Green TomatoesPrint
3 – 4 green tomatoes, cut into ½ inch slices
3 eggs, whisked
1 cup gluten free flour (we used 1 to 1 Gluten Free Flour)
1 cup cornmeal, medium grind
2 ¼ teaspoons Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon granulated garlic
Cooking oil (use light olive oil or another neutral oil)
Preheat the oven to 175F. Place a parchment paper-lined baking sheet in the oven.
In a large flat-bottomed container, combine the flour, cornmeal, 1 teaspoon salt, ½ teaspoon pepper, and garlic powder, mix to combine. Set aside. In a separate large container, add the whisked eggs. Set aside.
Thoroughly and evenly sprinkle the tomatoes with the remaining salt and pepper.
One by one, dredge each tomato in the flour, then remove and gently drop into the egg mixture, being sure to cover the tomato slice thoroughly, then transfer back to the flour and coat. Set aside on a baking sheet. If you run out of flour, add equal parts cornmeal and gluten free flour, as needed.
Test one slice out to get the cooking time right and be prepared to ruin a couple. In a large skillet over medium heat, warm about 3 tablespoons oil. When the oil his hot, reduce the temperature to medium-low. Fry one tomato slice on the first side until crispy and brown, but not burned, about 4 minutes. When ready, flip and fry 4 more minutes on the second side. When done, transfer to a paper-towel-lined plate to drain. Working in batches, fry the remaining tomato slices. When done, transfer to a paper-towel-lined plate to drain and sprinkle with the remaining ¼ teaspoon salt. If needed, add more oil in between batches and clean out the dark bits with a paper towel.
Keywords: fried green tomatoes
Charred Tomato SaladPrint
For the dressing:
1 cup mayonnaise
¾ teaspoon lemon pepper
1 tablespoon lime juice
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1 teaspoon kosher salt
2 zucchinis, sliced in half lengthwise, then into thirds
1-2 firm large tomatoes, cut in half
1 red onion, cut in half
3 tablespoons extra virgin olive oil
1 teaspoon Kosher salt, or more to taste
2-3 ears of corn
2-3 garlic cloves, pressed
3 tablespoons chives
½ cup crumbled Mexican cheese (queso fresco or Cotija)
Turn on the grill and heat to 400F.
Make the dressing:
In a small bowl, combine the mayonnaise, lime juice, and spices, and mix until well combined. Reserving ½ cup for the salad, transfer to an airtight container and refrigerate for a later use. (Chicken Salad, Tuna Salad, Egg Salad, or on a sandwich. The sky is the limit.)
Make the salad:
Place the zucchini, onion, and tomatoes on a tray. Brush with olive oil then thoroughly and evenly sprinkle with salt. Place the vegetables on the hot grill and, checking every 4-5 minutes as the timing of each vegetable varies, grill until charred—about 8 -10 minutes total for the zucchini and onion, about 15 minutes total for the corn, and about 5 minutes total for the tomato. Remove and set aside to cool.
When vegetables are cool, chop roughly and transfer to a large bowl. Shave the corn and combine with the rest of the vegetables in the bowl. Add the pressed garlic and toss to mix thoroughly. Add 1/2 cup of the dressing, the cheese, and chives and mix completely. Enjoy!
Some elements to consider when grilling vegetables include the thickness of the vegetables and the heat of your grill. Watch them very carefully and as each vegetable chars, remove from the grill.
To cover or not cover is the question: I love covering my grill when grilling but got a wonderful tip from a recipe tester that she likes it better uncovered. Whichever way you choose, covered or uncovered, be sure to watch all the vegetables very carefully.
Made this recipe? DM Teri and let her know how it turned out.
Keywords: side salad, vegetable salad