Green Pepper and Tomato Salad

Green Pepper and Tomato Salad

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Total Time: 10 min
Prep: 10 min
Yield: 4 servings
Level: Easy

Ingredients
2 green bell peppers, seeded and cut into 1 1/2-inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 cup flat-leaf parsley leaves, coarsely chopped
1/2 lemon, juiced (1 tablespoon)
1 tablespoon balsamico
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full

Directions
Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad — just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Supermarket Exotic

Read more at: www.foodnetwork.com

Marinated Tomato Salad with Herbs

Marinated Tomato Salad with Herbs

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Total Time: 2 hr 10 min
Prep: 10 min
Inactive: 2 hr
Yield: 6 servings
Level: Easy

Ingredients
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

Directions
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.

Recipe courtesy of Ree Drummond
SHOW: The Pioneer Woman
EPISODE: Home on the Range

Read more at: www.foodnetwork.com

Classic tomato salsa

Classic tomato salsa

tomato salsa

“This tomato salsa is a great accompaniment to grilled fish and meat, and lovely served with fajitas or spooned into a falafel wrap ”
Serves 8
Cooks In 20 minutes
Difficulty Super easy

Ingredients

6 ripe tomatoes
1 large bunch of fresh coriander
1 onion
2 fresh jalapeño or green chillies
1 large clove of garlic
1-2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add it all to the bowl.

Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all those flavours develop.
Read more at www.jamieoliver.com

Simple Dressing

Simple Dressing

6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon sea salt
1 teaspoon pepper ( could be parsley, basil, oregano .. all are superb salad herbs)
something sweet (optional)  2 tablespoons of mandarin juice or orange juice

Whisk olive oil and lemon juice together (about 30 seconds). Add salt, pepper… spices you like. And … serve 🙂

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Marinated Mediterranean olives

Marinated Mediterranean olives

Olives

“The longer the olives hang around in this fragrant marinade, the better they’ll taste ”

Serves 6
Cooks In 5 minutes , Difficulty: Super easy

Ingredients

1½ tablespoons coriander seeds
1 lemon
200 g Kalamata olives
200 g green queen olives
extra virgin olive oil
sea salt
freshly ground black pepper

Method

Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.
Read more at www.jamieoliver.com

Tomato and horseradish salad

Tomato and horseradish salad

tomato   SERVES 6

“Even better when made with all different types of ripe tomatoes – the more color the better! ”

Ingredients

4 large handfuls mixed tomatoes
sea salt
freshly ground black pepper
extra virgin olive oil
good-quality red wine vinegar
½ clove garlic , grated
2 teaspoons fresh horseradish , grated, or jarred hot horseradish
1 small handful fresh flat-leaf parsley , finely sliced

Method

Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What’s going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Don’t worry about the salad being too salty, as a lot of the salt drips away.

Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread.

This salad is fantastic with roast beef, goat’s cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.
Read more at www.jamieoliver.com

Balsamic-dressed cucumber with olives

Balsamic-dressed cucumber with olives

Cucumber Salad

SERVES 6

Ingredients

2 cucumbers
10 black olives , stone in
2 tablespoons balsamic vinegar
3 spring onions
extra virgin olive oil
½ a lemon
freshly ground black pepper
5 or 6 sprigs of fresh mint
optional:
½ a fresh red chilli

1. Run a fork down the length of the cucumber until it’s stripy all over.
2. On a chopping board, use a knife to chop off the ends.
3. Carefully cut them in half across the middle, then in half lengthways.
4. Use a teaspoon to gently scoop out and discard the seeds.
5. Chop the cucumber up into 1cm chunks and place in a mixing bowl.
6. Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
7. Trim and finely slice the spring onions and add them to the bowl.
8. Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
9. Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
10. Sprinkle over a pinch of black pepper.
11. Pick and tear over the mint leaves, toss everything together, then serve.

Read more at  www.jamieoliver.com

Gorgeous Greek salad

Gorgeous Greek salad

Greek salad

“The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients ”

SERVES 4
COOKS IN 15 MINUTES

Ingredients

1 cucumber
4 tomatoes
1 green pepper
6 black olives (stone in)
1 red onion , peeled
extra virgin olive oil
freshly ground black pepper
1 lemon
200 g feta cheese
1 few sprigs of flowering oregano
1 small bunch of fresh mint

Method

Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.

Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper.

Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves.

Read more at www.jamieoliver.com

Salad

Salad

You don’t have time to prepare food, but you would like easy meal that is highly nutritious and low in calories and fat… Salad is always a healthy option.

Just wash and chop a few veggies.  Could be pepper, tomato, cucumber, carrots, lettuce, zucchini, onion… If you want a salad with extra protein, add chopped pieces of turkey lunch meat or other meats. Boiled egg is also a good option.

If you want to keep salad vegetarian, nuts add delicious crunch. Pine nuts, pistachios, cashews, and even peanuts are packed with healthy oils and protein.

Add your favorite dressing (optional) and your meal is ready 🙂

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