Best Pomodoro Salad Recipes

Tomato Salad ( Insalata Pomodoro) image

Provided by Pat McCardle

Categories Vegetable

Time 10m

Yield 3 serving(s)

Number Of Ingredients 6

3 large tomatoes
1/4 cup olive oil
1 -2 garlic clove, crushed
1/8 teaspoon dried basil
1/8 teaspoon oregano or 1/4 teaspoon italian seasoning
salt and pepper

Steps:

In a bowl put oil and seasonings.
Add tomatoes, either sliced or in small chunks.
Use salt and pepper to taste, and mix well.
Let marinate at room temperature at least an hour, for a few hours in the refrigerator.
Italian or French bread or crusty rolls are a must to accompany this salad.

Pomodoro Salad image

Provided by Martha Stewart

Number Of Ingredients 9

4 fresh ripe tomatoes
1 teaspoon coarse salt
1 small red onion, sliced thinly length-wise (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons torn fresh basil leaves
1/2 teaspoon fresh thyme or oregano, or 1/4 teaspoon dried
3 tablespoons extra-virgin olive oil
1 loaf fresh whole bread, torn in pieces

Steps:

Bring a small pot of water to a boil. Submerge each tomato for 10 seconds each and immediately run under cold water. The skin should easily peel off. Cut out the core, slice into thin wedges and place in a medium-size bowl. Add the salt and mix.
Add the onion, parsley, garlic, basil, thyme or oregano, and olive oil. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls with hunks of bread on the side.

TORTELLINI POMODORO SALAD image

Number Of Ingredients 6

1 serving of Five Cheese Tortellini
1 serving of Kalamata Olive
0.5 servings of Tomatoes, red, ripe, raw, year round average (1 plum tomato)
1 serving of Onions, raw (1 slice, thin)
0.5 servings of Celery, raw (1 stalk, small (5" long))
1 serving of restaurant recipe italian dressing