By: RyyanHill
For the love of FOOD, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

A FEW WAYS TO SLICE AND DICE YOUR TOMATOES THIS SUMMER.

TOSSED SALAD ANYONE??

I love tomatoes and can eat them alone like any other fruit (of course this is a vegetable) right out of my hand. If you’re someone, who feels the same about tomatoes –I have a few diced, stewed, whole, organic tomato recipes here you can try this summer.

TOMATO SALAD WITH CHILE YOGURT

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MARTHA STEWART SAYS:  In a medium bowl, whisk together yogurt, ginger, chile, and oil; season with salt and pepper. Using a Microplane, finely grate garlic into a small bowl; measure 1/4 teaspoon and stir into yogurt mixture. Spread yogurt mixture on a platter; top with tomatoes.

 

CHERRY TOMATO, CORN AND HALLOUMI SALAD

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BLT SALAD

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“This fork-and-knife salad is essentially a BLT flipped on its head, with crunchy iceberg and frisee lettuces stuffed inside a big, meaty heirloom tomato. You can serve it with bread on the side, but I usually eat it stacked on top of a whole slice of toast; as you cut it, the bread soaks up the juices, which amps up the flavor — it’s like a Spanish pan con tomate.” -Greg Lofts

 

MARINATED TOMATO SALAD WITH HERBS

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GAZPACHO SALAD WITH CROUTONS 

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Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.

 

CUCUMBER AND TOMATO SALAD

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