Best Tomato And Shallot Salad Recipes

Tomato Salad with Shallot Vinaigrette, Capers, and Basil image

Provided by Melia Marden

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3 tablespoons minced shallots
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt plus more
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
2 tablespoons rinsed salt-packed capers
Freshly ground black pepper
10 fresh medium basil leaves, torn into approx. 1/2" pieces

Steps:

Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad image

Provided by English_Rose

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 Toulouse sausages
flaked sea salt
fresh ground black pepper
4 vine-ripened beef tomatoes, thinly sliced
3 shallots, halved and thinly sliced
2 tablespoons capers, drained and rinsed
2 tablespoons flat leaf parsley, roughly chopped
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 fat garlic clove, crushed
6 tablespoons sunflower oil

Steps:

For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side.
Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers.
Lift the sausages onto a board and slice each one on the diagonal into 4 pieces. Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad.
Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.

Nutrition Facts : Calories 218.5, Fat 20.8, SaturatedFat 2.7, Sodium 178.6, Carbohydrate 8.2, Fiber 1.8, Sugar 3.4, Protein 1.8

Tomato and Shallot Salad image

Number Of Ingredients 8

3 tablespoons white vinegar, distilled, or more to taste
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground
3 tablespoons vegetable oil
2 tomatoes, large fresh and ripe, cut into 1/4-inch dice
1/2 cup shallot, diced (1/4-inch)
1 to 4 jalapeno chiles, or serrano, thinly sliced crosswise
1/4 cup cilantro, fresh finely chopped or minced

Steps:

Combine the vinegar, salt, and pepper in a serving bowl and whisk until the salt is dissolved. Whisk in the oil. Add the tomatoes, shallots, chiles, and cilantro. Correct the seasoning, adding salt or vinegar as necessary the salad should be highly seasoned. Serve immediately.Serves 4

Nutrition Facts : Nutritional Facts Serves

Tomato and Shallot Salad image

Provided by Busters friend

Categories < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

2 pints cherry tomatoes, halved through the stem ends (preferably a mix of red, yellow, orange, black, green)
1/4 cup basil leaves, chopped
2 shallots, shaved (about 3/4 cup)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sea salt
black pepper, to taste
1 teaspoon sugar (optional)

Steps:

Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.

Nutrition Facts : Calories 95.2, Fat 7.1, SaturatedFat 1, Sodium 590.4, Carbohydrate 7.8, Fiber 2, Sugar 3.9, Protein 1.7