nd arugula.
To make tomato salad, combine all ingredients in a
Thread fish and scallops, alternately, onto 12 soaked bamboo skewers. Arrange in a large shallow dish and drizzle with chopped basil, vinegar and oil. Cook skewers, turning, on a heated, oiled griddle pan, or under broiler until cooked to your liking.
For the tomato salad, whisk together red wine vinegar, olive oil, mustard and sugar. Add tomatoes and torn basil. Toss to combine. Season to taste.
Serve skewers with tomato salad.
Preheat grill. Lightly coat tuna in oil. Season. Grill tuna for 1-2 mins per side, or until cooked to your liking. Transfer to a shallow dish and drizzle lemon juice and remaining oil over top. Keep warm.
Meanwhile, to make the tomato salad, in a serving bowl, combine tomatoes, mint leaves, shallots and capers. Drizzle with olive oil and vinegar.
Serve tuna with tomato salad and baba ghanoush.
eep warm.
For the tomato salad, toss all ingredients in a
nd cooked through.
Combine tomato, onion, remaining oil and lemon
To make mint yogurt, combine all ingredients in a bowl, cover and refrigerate until needed.
Cook the lamb on a heated, oiled grill or grill pan for about 10 minutes or until cooked as desired. Transfer to a warmed plate and cover to keep warm.
Meanwhile, combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl and toss gently.
Serve sliced lamb with the tomato salad, pitta and mint yogurt sprinkled with a little extra mint, if desired.
Tomato Salad:
Toss the tomatoes together
arm.
Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado
Make the tomato salad: slice the little plums in
In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).
eanwhile, for the tomato salad, combine the remaining onion, tomato, cucumber and dressing
oft. Add garlic, stock, wine, tomato paste, barley, lentils, chickpeas and
ize pieces.
In a salad bowl, combine tomatoes, mozzarella and
harred tomatoes and leafy green salad.
Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.
*The feta and the zaatar have their own salt so add salt at the end for your own taste.
Chop tomatoes in fours.
Chop parsley.
Crumble up the feta.
Put olive oil, vinegar, spices, parsley,garlic in blender and blend on high speed to creat an emulsion and mix the flavors together.
In a large bowl pour the emulsion and then add the chopped tomatoes and feta.
Mix well to incorporate.
Pour everything into a small Tupperware container with lid.
Chill in the fridge to meld the flavors 2-24 hours.
Serve with pita or crusty ...
In a medium bowl, combine all ingredients except parmesan cheese.
Cover and marinate refrigerated for 1 to 24 hours.
Just before serving, top with parmesan cheese.
nd drained pasta to the tomato mixture, season to taste with
o 1 inch wide) Arrange tomato slices on a platter.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.