Tomato salad with roasted shallots <r t>
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
5 | Tomatoes; Ripe, Cut In Wedges | |
12 | Shallots | |
½ | teaspoon | Extra Virgin Olive Oil |
2 | tablespoons | Sherry Vinegar |
3 | Cloves Garlic; Chopped | |
1 | teaspoon | Extra Virgin Olive Oil; *Note |
1 | teaspoon | Chopped Fresh Thyme |
1 | teaspoon | Chopped Fresh Oregano |
1 | teaspoon | Cracked Black Pepper; Or To Taste |
Salt; To Taste |
Directions
*NOTE: Original recipe used 6 Tbsp extra virgin olive oil Cut ends off shallots and remove papery skin. Place them into a sprayed nonstick roasting pan, drizzle shallots with ½ tsp olive oil. Roast shallots in 300F oven for about 1 hr uncovered. When done remove and rough chop.
Cut tomatoes into wedges and place in bowl with rough chopped roasted shallots.
In a small bowl with the rest of the ingredients, make vinaigrette and whisk to mix well. Pour over salad. Toss. Let sit for 2 or more hours for flavors to meld. Serve at room temp.
This was really, really good!!
NOTES : Cal 66, Fat 1.5g, Carb 12.9g, Fib 1.2g, Pro 2.1g, Sod 14mg, CFF 18½%.
Recipe by: Caprial Pence
Posted to Digest eat-lf.v097.n016 by Reggie Dwork <reggie@...> on Jan 16, 1998
Related recipes
- Cherry tomato & grilled onion salad
- Fresh tomato salad
- Roasted pepper and tomato salad
- Roasted shallots
- Roasted shallots and tarragon
- Roasted tomato & goat cheese salad
- Roasted tomato & rice salad
- Roasted tomato and goat cheese salad
- Roasted tomato and pepper salad
- Roasted tomato and rice salad
- Tomato & onion salad
- Tomato and onion salad
- Tomato basil salad
- Tomato salad
- Tomato salad with red onion and herbs
- Tomato soup salad
- Tomato, shallot & cucumber salad
- Tomato, shallot, and cucumber salad
- Tomato-rosemary salad
- Tomato~ shallot~ & cucumber salad