Best Jeffreys Dai Mint And Tomato Salad Recipes

TOMATO & MINT SALAD

Steps:

• Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

TOMATO CUCUMBER SALAD WITH MINT

Steps:

• In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
• Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

HEIRLOOM TOMATO & MINT SALAD

Steps:

• 1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
• 2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.

TRIPLE TOMATO SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.
• In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes.
• Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt.

JEFFREY'S DAI MINT AND TOMATO SALAD

Steps:

• Place garlic and salt in a large mortar. Using the pestle, work to combine. Add scallions and chile, and work to combine. Add tomatoes and mint, and gently pound until tomatoes are slightly crushed and mint is bruised. Transfer to a shallow bowl, and drizzle with oil.

FRESH TOMATO & TOMATILLO SALAD

Steps:

• Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
• Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
• Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.

JEFFREY'S SIMPLE CUCUMBER SALAD

Steps:

• Remove lengthwise strips of peel from the cucumber, leaving alternating strips on. Cut cucumber lengthwise into quarters, and scrape out seeds. Gently smash each length of cucumber with the side of a cleaver to flatten. Cut each quarter in half lengthwise, then crosswise into 1-inch lengths. Transfer to a shallow bowl.
• In a small bowl, combine black-rice vinegar, white-rice vinegar, and sugar. Pour over the cucumber. Season with salt, stirring to combine.
• Mound cucumber on a small plate, and sprinkle with ginger. Serve as an appetizer or as a salad to accompany a rice meal.

TOMATO SALAD WITH LEMON AND MINT

Steps:

• In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper.
• Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

TOMATO, CUCUMBER AND RED ONION SALAD WITH MINT

Steps:

• In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
• Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.