Best Tomato Basil Vinaigrette Recipes

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GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING



Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

Steps:

  • Preheat a grill to medium-high heat.
  • Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
  • Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
  • Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

TOMATO-BASIL VINAIGRETTE



Tomato-Basil Vinaigrette image

Categories     Condiment/Spread     Herb     Tomato     Salad Dressing     Basil     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

1 cup chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 cup olive oil

Steps:

  • Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE



Cucumber and Tomato Salad with Basil Vinaigrette image

Provided by Marc Murphy

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red wine vinegar
1/2 red onion, halved and sliced into medium-thick pieces
2 English cucumbers, ends trimmed, halved lengthwise, seeded and cut into 1/2-inch pieces
1 teaspoon kosher salt, plus more to taste
2 heirloom tomatoes, cut into 1/2-inch wedges
2 cups packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Chopped fresh dill, for garnish

Steps:

  • For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
  • Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
  • For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
  • Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

TOMATO AND GOAT-CHEESE SALAD WITH BASIL VINAIGRETTE



Tomato and Goat-Cheese Salad with Basil Vinaigrette image

Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 6

1/2 cup packed fresh basil leaves, plus more for garnish
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
3 ounces fresh goat cheese
3 medium tomatoes, cored and sliced crosswise 1 inch thick

Steps:

  • In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
  • With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.

Nutrition Facts : Calories 139 g, Fat 12 g, Fiber 1 g, Protein 5 g

CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE



Chicken, Tomato, and Pasta Salad with Basil Vinaigrette image

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil, recipe follows
1/4 cup extra virgin olive oil
1 cooked chicken, picked off of the bone, skin and all, shredded
4 cups blanched fusilli pasta
2 large ripe tomatoes, medium dice
1/2 bunch Thai basil, picked, reserve a few tops, for garnish
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

Steps:

  • In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
  • In a large pasta bowl, plate the entire salad and garnish with basil tops.
  • In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE



Eggplant Caprese with Grilled Tomato and Basil Vinaigrette image

Provided by Tori Ritchie

Categories     Cheese     Dairy     Tomato     Vegetable     Appetizer     Side     Vegetarian     Backyard BBQ     Mozzarella     Basil     Eggplant     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

On the grill
1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
Olive oil (for grilling)
1 large plum tomato (about 4 ounces)
For the dish
1/3 cup chopped fresh basil plus sprigs for garnish
1 tablespoon white wine vinegar
1/4 cup olive oil
2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced

Steps:

  • Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
  • Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.

GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE



Green Salad with Grilled Corn, Cheese, Basil, and Grilled-Tomato Vinaigrette image

Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 9

2 ears corn, husked
1 large tomato (3/4 pound)
4 tablespoons extra-virgin olive oil, divided
Coarse salt
2 teaspoons red-wine vinegar
1/2 teaspoon minced garlic (from 1 small garlic clove)
2 heads Boston lettuce, trimmed, leaves separated
1 cup fresh basil leaves
4 ounces caciocavallo or Parmesan cheese, shaved

Steps:

  • Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
  • Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
  • Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.

BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE



Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 9-inch refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can diced tomatoes, drained
1/4 cup packed fresh basil leaves
1 teaspoon garlic powder
1 tablespoon red wine vinegar
2 teaspoons olive oil
4 to 6 cups mixed lettuce greens

Steps:

  • Preheat oven to 375 degrees F.
  • Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
  • In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
  • Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

TOMATO-BASIL VINAIGRETTE



Tomato-Basil Vinaigrette image

A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.

Provided by KellyMac6

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
1 large ripe tomatoes, cored, seeded, and chipped fine
1/4 cup red wine vinegar
4 scallions, sliced thin
2 tablespoons minced fresh basil
1 garlic clove, minced
1 teaspoon salt
3/4 teaspoon pepper

Steps:

  • Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
  • The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

MAUI ONION TOMATO SALAD WITH PANCETTA AND BASIL BALSAMIC VINAIGRETTE



Maui Onion Tomato Salad with Pancetta and Basil Balsamic Vinaigrette image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 ounce pancetta, diced
1/4 teaspoon finely minced garlic
1/4 teaspoon finely minced shallot
1/4 cup balsamic vinegar
6 large basil leaves, julienned
3 Maui onions, julienned
6 large rip Kula beefsteak tomatoes
6 cups washed and torn baby mixed greens
6 sprigs fresh basil, for garnish

Steps:

  • Make vinaigrette: heat the olive oil in a large saute pan and saute the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.
  • Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Try and keep the slices in order!
  • To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add another layer of the greens (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig.

TOMATO BASIL SALAD W/BALSAMIC VINAIGRETTE - PIONEER WOMAN RECIPE - (4.4/5)



Tomato Basil Salad w/Balsamic Vinaigrette - Pioneer Woman Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 8

6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Steps:

  • Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

TOMATO SALAD WITH SHALLOT VINAIGRETTE, CAPERS, AND BASIL



Tomato Salad with Shallot Vinaigrette, Capers, and Basil image

Provided by Melia Marden

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Low Cal     Basil     Healthy     Vegan     Shallot     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

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.

OPEN FACED RAVOILO WITH ARTICHOKES, PORTOBELLO MUSHROOMS, AND A BASIL OVEN ROASTED TOMATO VINAIGRETTE



Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

1 portobello mushroom
Salt and pepper
1 cup of olive oil
2 tomatoes, peeled, seeled and raosted
4 baby artichokes
1 whole lemon, cut in half
1/4 cup seasoned rice wine vinegar
1 sheet of herb pasta
1 small bunch of basil

Steps:

  • Preheat oven to 400 degrees.
  • In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.

SOFT-SHELL CRABS WITH WILTED SPINACH AND WARM TOMATO-BASIL VINAIGRETTE



Soft-Shell Crabs with Wilted Spinach and Warm Tomato-Basil Vinaigrette image

Categories     Leafy Green     Shellfish     Marinate     Sauté     High Fiber     Seafood     Crab     Spinach     Spring     Summer

Yield Serves 4

Number Of Ingredients 20

For the soft-shell crabs
8 soft shell crabs, cleaned (See note)
1 cup milk
flour for dusting
2 tablespoons unsalted butter
1 tablespoon olive oil
For the warm tomato-basil vinaigrette
1 cup red pear or cherry tomatoes (approximately 10-12 tomatoes), halved
1 cup yellow pear or cherry tomatoes (approximately 10-12 tomatoes), halved
1/2 cup red beefsteak tomato cut in 1-inch dice
1/2 cup yellow beefsteak tomato cut in 1-inch dice
1 shallot minced
1/4 cup fresh basil leaves, cut julienne
1/3-1/2 cup extra virgin olive oil, to taste
1/4 cup balsamic vinegar
1 teaspoon fresh lemon juice
salt and freshly ground black pepper, to taste
For the wilted spinach
1 pound fresh spinach, rinsed well and stems trimmed
1 tablespoon olive oil

Steps:

  • Make soft-shelled crabs:
  • Preheat oven to 350°F.
  • Dip each crab in milk and them lightly coat both sides with flour. Heat butter and oil together in a large, oven proof (no plastic handles) pan over medium heat. Add crabs and sauté until crispy and golden, about 4 minutes. Place pan in preheated oven and cook 3 more minutes. Transfer crabs to paper toweling to absorb oil. Set aside and keep warm.
  • Make warm herb vinaigrette:
  • In a large bowl, combine shallots, basil, extra virgin olive oil, balsamic vinegar and lemon juice. After these ingredients are incorporated, add the tomatoes and season with salt and pepper. Mix well, cover with plastic and refrigerate until ready to serve.
  • When ready to prepare dish, warm the vinaigrette in a sauce pan over high heat, removing from stove when it begins to simmer.
  • Make wilted spinach:
  • Heat olive oil in a large skillet over medium heat. Add spinach and sauté 4 minutes, until wilted. Drain liquid.
  • Serve:
  • Place wilted spinach on one side of four individual dinner plates. Arrange two soft-shell crabs over each mound of spinach, overlapping one over the other. Spoon tomato vinaigrette over crabs and around the sides of the plate.
  • To properly clean a soft-shelled crab:
  • Peel back the pointed part of the shell and scrape away the gills from each side. Using sharp scissors, cut off the head and carefully squeeze out the green bubble behind the eyes. Next, bend back the "apron," the thin piece that folds under the crab. Twist the apron until it breaks off, removing the intestinal vein at the same time.

TOMATO & BASIL BALSAMIC VINAIGRETTE



Tomato & Basil Balsamic Vinaigrette image

This wonderful tasting salad was one of the new items I chose to make for our 9th Anniversary Dinner. It was very well received by my husband Dan & I loved it too. I used a Balsamic Vinaigrette with chopped Basil to infuse the flavors together with added minced garlic. We love Garlic & by pre making it early & then wrapping it &...

Provided by Rose Mary Mogan

Categories     Other Salads

Time 25m

Number Of Ingredients 11

3/4 c pre washed baby spinach leaves
3 large tomatoes, cored & sliced thin
6 slice mozzarella cheese slices quartered
4 Tbsp olive oil or canola oil
1 Tbsp snipped fresh basil, chopped finely
1 Tbsp green onion tops, chopped for garnish
3 Tbsp balsamic vinegar
2 Tbsp apple cider vinegar
1/2 tsp sugar (my addition) optional
3 clove garlic minced
1/8 tsp steak seasoning

Steps:

  • 1. Wash and core tomatoes and slice thin. Line outer edge of serving platter with baby spinach leaves, reserving a few to go between each row of sliced tomatoes.
  • 2. Arrange the tomato & cheese slices in a pattern of your choice, I sort of alternated the cheese & tomatoes adding a slice of cheese between each tomato slice. Add the chopped green onion tops.
  • 3. I lightly sprinkled the steak seasoning over the platter. Then I mixed the oil, basil, vinegar,balsamic & minced garlic together in a small bowl & stirred it to blend. Then drizzled over the tomatoes and cheese. Then wrapped in saran wrap, and chilled about 3 hours before dinner was served.
  • 4. Here is the book that contains the original recipe.

GROUPER WITH TOMATO, AVOCADO, GRILLED VIDALIA ONIONS AND BASIL-LIME VINAIGRETTE



GROUPER WITH TOMATO, AVOCADO, GRILLED VIDALIA ONIONS AND BASIL-LIME VINAIGRETTE image

Categories     Fish

Yield 6

Number Of Ingredients 12

2 large Vidalia onions, cut into 1-inch thick slices (about 5 or 6 slices each)
¼ cup olive oil
1 tablespoon kosher salt
2½ teaspoons freshly ground black pepper
4 large, ripe heirloom tomatoes, cored and cut into 1-inch-thick slices
4 ripe Haas avocados, halved, peeled, seeded and sliced into 1/2-inch thick slices
1 cup fresh lime juice
1 cup extra-virgin olive oil
⅔ cup julienned fresh basil leaves
6 (6-ounce) skin-on grouper fillets
2 tablespoons peanut oil, optional
3 cups fresh arugula

Steps:

  • 1. Heat grill to high or oven to 400 degrees. Arrange onions on a baking sheet. Brush lightly with olive oil, then season with ½ teaspoon each salt and pepper. Grill onions until tender, sweet and slightly charred, 4-5 minutes per side. Or roast in oven 15 minutes. Transfer cooked onions to a mixing bowl and separate rings. Add tomatoes and avocado to bowl. Set aside. 2. Make vinaigrette: In a separate bowl, whisk together lime juice, olive oil and basil. 3. Make salad: Toss vinaigrette with onion-tomato-avocado mixture. Season with 1 teaspoon salt and ½ teaspoon pepper. Allow salad to marinate, tossing occasionally, at room temperature 10-15 minutes. (This allows the avocados to break down slightly and thicken the vinaigrette.) 4. Meanwhile, season fish fillets on both sides with remaining salt and pepper. Place fillets skin-side down on hot grill and cook until fillets begin to pull away from grill rack, 6-7 minutes. Flip and cook until fillets are golden brown and cooked through, 4-5 minutes more. Alternatively, cook on stove: Heat peanut oil in a cast-iron skillet set over high heat. Place fish fillets, skin-side down, into pan and cook until skin is crisp and begins to loosen from pan, 8-10 minutes. Flip and cook until fish is just cooked through, 2-3 minutes more. Remove fish fillets from heat and keep warm. 5. To serve, arrange 1 tomato slice each in center of 6 dinner plates, then place grilled onions and avocado slices on top of tomatoes. Top each salad with another tomato slice. Spoon 2-3 tablespoons vinaigrette over and around each salad. Top salad with fish fillets. Toss arugula in a mixing bowl with remaining vinaigrette and add to top of fish.

AVOCADO SALAD WITH WARM TOMATO-BASIL VINAIGRETTE



Avocado Salad with Warm Tomato-Basil Vinaigrette image

Warming the vinaigrette makes this salad special and really brings out the aroma of the fresh basil. It's from Martha Stewart's Quick Cook. I think that adding some grilled shrimp or chicken to this recipe would make a wonderful luncheon dish.

Provided by Geema

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 avocados, halved and pitted
soft leaf lettuce
2 large ripe tomatoes, peeled,seeded and diced
1/2 cup chopped basil leaves
4 tablespoons red wine vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • In a saucepan, combine the tomatoes, basil, vinegar, olive oil, mustard and salt and pepper.
  • Heat thoroughly bring to a simmer.
  • Immediately remove from heat.
  • Slice the avocados and place on the soft lettuce on individual salad plates.
  • spoon on the warm vinaigrette and serve immediately.

HEIRLOOM TOMATO SALAD WITH GRILLED CORN & BASIL VINAIGRETTE



HEIRLOOM TOMATO SALAD WITH GRILLED CORN & BASIL VINAIGRETTE image

Categories     Salad     Tomato

Yield 10-12 Servings

Number Of Ingredients 8

3 tablespoons Champagne vinegar or white wine vinegar
1 small garlic clove, minced
1/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh basil
1 teaspoon fine sea salt
4 ears of corn in husks
1 1/4 pounds assorted heirloom tomatoes, cored, cut into 1/2-inch pieces
1 10-ounce container small heirloom cherry tomatoes

Steps:

  • Mix vinegar and garlic in bowl. Whisk in oil, then basil. Season with salt and pepper. Fill large bowl with water. Mix in 1 teaspoon sea salt. Add corn; soak 1 hour. Prepare barbecue (medium-high heat). Drain corn. Grill in husks until outside is very charred and corn kernels are tender, turning occasionally, about 25 minutes. Cool corn. Remove husks and cut kernels off cobs into large bowl. Add tomatoes. Toss with enough vinaigrette to coat. Season salad with salt and pepper.

EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE



Eggplant Caprese with Grilled Tomato and Basil Vinaigrette image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 10

1 units on the grill
1 pounds globe eggplant
1 units olive oil
4 ounces plum tomato
1 units for the dish
0.333333333333 cups basil
1 tablespoons white wine vinegar
0.25 cups olive oil
14 units mozzarella cheese
2 pounds heirloom tomatoes

Steps:

  • On the Grill:
  • Prepare barbeque on medium heat. Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool.
  • For the Dish:
  • Core plum tomato; place in blender. Add chopped basil, vinegar, and ¼ cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl.
  • Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRILLED TUNA WITH TOMATO BASIL VINAIGRETTE



GRILLED TUNA WITH TOMATO BASIL VINAIGRETTE image

Categories     Fish     Tomato     Backyard BBQ     Grill/Barbecue     Healthy

Yield 2 servings

Number Of Ingredients 15

2 yellowfin tuna steaks 8 oz
.25 cups olive oil
1 each juice of one lime
1 pinch salt and fresh ground pepper
6 each radishes, julienned
1 bunch fresh chives, chopped
4 tbs butter
1 each cucumber, julienned
Tomato Basil Vinaigrette
2 each tomatoes, cored and chopped.
.5 cup extra virgin olive oil
.25 cup balsamic vinegar
1 tsp sugar
4 tbs chopped fresh basil
1 pinch salt & fresh ground pepper

Steps:

  • Prepare Tomato Basil Vinaigrette. Combine tomatoes, basil, 1/2 cup olive oil, basic vinegar, sugar and salt & pepper. Marinate Tuna Combine olive oil, lime juice, salt & pepper. Place tuna in ceramic dish and marinate with olive oil-lime mixture for at least 10 minutes. Combine radishes, chives and butter. Blanch cucumber in boiling water for 15 - 20 seconds. Drain cucumber and combine with radish mixture. Grill tuna to medium rare, turning twice. Divide the cucumber-radish mixture on plates forming a small nest. Place the grilled tuna on nests and spoon vinaigrette over the tuna.

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    #15-minutes-or-less     #time-to-make     #course     #preparation     #low-protein     #very-low-carbs     #salads     #salad-dressings     #dietary     #low-sodium     #low-carb     #low-in-something     #number-of-servings

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