In the summer, you often look at a salad and think, “There could be more tomatoes in there.” Sure, the greens are good. But would you eat a whole bowl full of tomatoes more often, especially when they're fully ripe? In any case. A delicious tomato salad recipe can be enjoyed completely in the summer season. Big tomatoes, small tomatoes, tomatoes of all colors, you can choose from a wide range. Check out what you like.
Tomato salad with hazelnuts and croutons
Ingredients:
For the balsamic vinaigrette:
70g extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 garlic clove, grated
1.5 cm ginger, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the candied hazelnuts:
50 g granulated sugar
100 g roasted hazelnuts
Kosher salt
Freshly ground black pepper
For the croutons from the oven:
150 g Brotwürfel
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 slices of sourdough bread, cut into cubes
kosher salt
Freshly ground black pepper
Ground red pepper flakes (optional)
450 g cherry tomatoes, halved
150 g mixed green salad
1/4 red or sweet onion, thinly sliced
120g crumbled blue cheese
Preparation:
Prepare the balsamic dressing:Mix all the ingredients for the dressing in a small glass. Close the lid tightly and shake until coarsely emulsified. Set aside until needed.
Prepare the candied hazelnuts:
- Line a baking sheet with parchment paper or a silicone mat. In a large saucepan over low heat, spread the sugar in an even layer.
- Heat the sugar until it is mostly melted, then add the nuts and a pinch of salt and pepper, stirring constantly until the melted sugar evenly coats the nuts.
- As soon as the caramel starts to smoke, remove it from the heat immediately.
- Place the hazelnuts on the prepared tray and press them evenly with a silicone spatula. Allow to cool completely before breaking into pieces.
Prepare the croutons:
- In a large skillet over medium heat, melt butter and oil. Add the bread cubes and stir to coat evenly with butter.
- Season with salt, pepper, and red pepper flakes (if using), stirring occasionally until bread cubes are golden and crisp, 10 to 12 minutes; if necessary, reduce heat to medium-low.
- In a large bowl, mix the salad vegetables, onion, tomatoes and half of the croutons.
- Drizzle half of the dressing over the top and spread evenly.
- Taste and add more dressing if necessary.
- Add more croutons and garnish with blue cheese and candied hazelnuts.
Make your own burrata salad
Ingredients:
4 large heirloom or beefsteak tomatoes, cut into rings
1 shallot, finely chopped
Flaky sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
30 g Brotkrumen
1 tablespoon chopped fresh basil, divided
1 tablespoon chopped fresh chives, divided
2 balls of burrata, drained and at room temperature
Crust bread, for serving
Preparation:
- Toss tomatoes and shallots on a rimmed baking sheet; season with 1 teaspoon sea salt and 1 teaspoon black pepper. Drizzle oil and vinegar over it. Let stand until the tomatoes have released their liquid and the shallots have softened, about 30 minutes.
- In a small skillet over low heat, toast the breadcrumbs until golden brown, about 2 minutes, stirring occasionally. Place in a small bowl.
- Layer tomatoes on a large platter. Add the shallot and juice over it. Sprinkle with breadcrumbs, 2 teaspoons basil and 2 teaspoons chives.
- Arrange the burrata in the center of the tomatoes and break it up with your hands. Sprinkle with sea salt, black pepper, and remaining 1 teaspoon basil and 1 teaspoon chives.
- Serve with the bread on the side.
Tomato Salad Recipe: Summer Panzanella
Ingredients:
70g extra virgin olive oil, plus more for brushing
2 thick slices of country bread
1 medium zucchini or summer squash, halved
1/2 large red onion, cut into 4 wedges
kosher salt
freshly ground black pepper
1 garlic clove, minced
2 tablespoons red wine vinegar
500g diced mixed tomatoes (e.g. heirloom tomatoes, ripe tomatoes, cherry tomatoes and grape tomatoes)
230g diced fresh mozzarella
20g fresh basil leaves, torn into bite-sized pieces
Balsamic glaze, for drizzling
Preparation:
- Preheat the grill to medium heat and oil the grates. Brush the bread, zucchini and onions all over with oil and season with salt and pepper. Grill bread and vegetables until bread is lightly charred and toasted, 30 seconds to 1 minute per side, and zucchini and onion are lightly charred and crisp-tender, 3 minutes per side.
- Place grilled bread, zucchini and onions on a work surface. Rub both cut surfaces of the bread with garlic, then let everything cool slightly.
- Cut the bread into bite-sized cubes, cut the zucchini crosswise into thin slices and chop the onion.
- In a large bowl, whisk together the oil and vinegar and season with salt and pepper. Add bread cubes, zucchini, onions, tomatoes, mozzarella and basil. Mix everything together and drizzle with balsamic glaze before serving.
Also very tasty:Tomato salad with onions with a difference: Grandma's recipe in several delicious variations!
