Best Tomatoes With Green Goddess Dressing Recipes

Green Goddess Dressing image

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 10

1/2 cup plain whole-milk yogurt
1/2 cup mayonnaise
1 tightly packed cup fresh basil leaves
1 tightly packed cup fresh dill, tough stems removed
1 tightly packed cup fresh parsley leaves
1/2 cup fresh chives (about 1 small bunch), roughly chopped
1 clove garlic
1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper

Steps:

Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

Tomatoes with Green Goddess Dressing image

Yield Makes 6 servings

Number Of Ingredients 8

1 cup mayonnaise
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
2 tablespoons chopped scallion greens
1 1/2 teaspoons anchovy paste
1 teaspoon white-wine vinegar
1/4 teaspoon minced garlic
2 lb medium tomatoes, cut into wedges

Steps:

Purée all ingredients except tomatoes in a food processor until pale green and smooth. Transfer to a bowl and thin with water if desired.
Season tomatoes with salt and pepper and drizzle with dressing.

Green Goddess Caprese Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 19

1 1/4 cups packed baby spinach
3/4 cup packed fresh parsley
1/2 cup packed fresh basil leaves
2 packed tablespoons roughly chopped fresh tarragon
1/4 cup roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 cup mayonnaise
Kosher salt and freshly ground pepper
1 1/4 pounds heirloom tomatoes (2 large or 3 medium), sliced 1/4-inch-thick
1 pound fresh mozzarella, sliced 1/4-inch-thick
Flaky sea salt and freshly ground pepper
1/4 cup fresh basil leaves, cut into ribbons

Steps:

Make the dressing: Combine the spinach, parsley, basil, tarragon, chives, capers, anchovies, garlic and sugar in a blender or food processor.
Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
Make the salad: Spread 1/4 cup dressing on a large platter. Top with the tomatoes and mozzarella, alternating. Season with flaky salt and pepper. Drizzle with more dressing and top with the sliced basil. Serve with more dressing on the side.