Best Potato And Heirloom Tomato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE



Tomato-Potato Salad with Olive Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield SERVES: 6 servings

Number Of Ingredients 10

2 pounds small Yukon Gold or red-skinned potatoes
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
Freshly ground pepper
1/3 cup pitted nicoise olives
2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
2 pounds beefsteak tomatoes, chopped
1/4 cup fresh basil, torn
1/4 cup chopped fresh chives

Steps:

  • Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
  • Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steps:

  • Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
  • In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

HEIRLOOM TOMATO SALAD



Heirloom Tomato Salad image

Provided by Anne Burrell

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

1 cup baby arugula, washed
1/4 cup high-quality extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt
5 to 6 assorted heirloom tomatoes, cut into wedges and various other shapes
1 tablespoon chopped fresh oregano
4 ounces goat cheese, room temperature
4 slices grilled baguette

Steps:

  • In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
  • Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
  • Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
  • Holy tomato!!
  • August - Why We Love: Heirloom Tomatoes

HEIRLOOM TOMATOES WITH HERBED RICOTTA



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

POTATO AND HEIRLOOM TOMATO SALAD



Potato and Heirloom Tomato Salad image

Summer's heirloom tomatoes are combined with white and sweet potatoes and fresh greens in a salad tossed with a spicy southwestern dressing. Creamy goat-cheese slices are served on top.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

2 medium Yukon gold potatoes, (about 1 pound)
2 medium sweet potatoes (about 1 pound)
1/4 teaspoon coarse salt, plus more for water
Reserved poblano pieces
Poblano and Tomatillo Dressing
1 bunch red-leaf lettuce, washed and torn into bite-size pieces
1 small bunch romaine lettuce, washed and torn into bite-size pieces
1 teaspoon extra-virgin olive oil
Pinch of freshly ground pepper
8 ounces assorted heirloom and cherry tomatoes
6 ounces fresh goat cheese, cut into 12 disks
2 scallions, sliced into very thin rings

Steps:

  • Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
  • Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
  • If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.

Related Topics