Side Pannel
Sliced Tomato Salad with Ten Variations Pt 2
Sliced Tomato Salad with Ten Variations Pt 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Tomatoes, Salads
Ingredients List
- See part 1
Directions
Lemons, Chilies, and Cilantro: Cut 1 lemon into very thin slices and tuck
them here and there between the slices of tomato. Remove the stems and
seeds and cut 1 jalapeno pepper or 2 serrano peppers into thin julienne and
scatter the peppers over the surface of the salad before adding the olive
oil. Add the olive oil, salt, and pepper, and then sprinkle 1/2 cup fresh
cilantro leaves over the salad.
Tuna & Lemon: Drain a 6 1/2-ounce can of imported tuna and scatter the tuna
over the tomatoes before adding the olive oil. Add 2 or 3 cloves of crushed
and minced garlic. Drizzle with the olive oil and squeeze the juice of 1/2
lemon over the salad before adding salt and pepper.
Anchovies, Onions, and Olives: Peel a medium-sized sweet red onion and
slice it into 1/8-inch rounds. Add the onion slices randomly on top of the
tomatoes and then drape 6 to 8 canned anchovy fillets, cut in half, over
the onions and tomatoes. Cut the anchovy fillets in half and drape them
over the vegetables. Scatter 3/4 cup pitted Kalamata, Nicoise, or
salt-cured olives over the salad, and then add the olive oil, salt, and
pepper.
them here and there between the slices of tomato. Remove the stems and
seeds and cut 1 jalapeno pepper or 2 serrano peppers into thin julienne and
scatter the peppers over the surface of the salad before adding the olive
oil. Add the olive oil, salt, and pepper, and then sprinkle 1/2 cup fresh
cilantro leaves over the salad.
Tuna & Lemon: Drain a 6 1/2-ounce can of imported tuna and scatter the tuna
over the tomatoes before adding the olive oil. Add 2 or 3 cloves of crushed
and minced garlic. Drizzle with the olive oil and squeeze the juice of 1/2
lemon over the salad before adding salt and pepper.
Anchovies, Onions, and Olives: Peel a medium-sized sweet red onion and
slice it into 1/8-inch rounds. Add the onion slices randomly on top of the
tomatoes and then drape 6 to 8 canned anchovy fillets, cut in half, over
the onions and tomatoes. Cut the anchovy fillets in half and drape them
over the vegetables. Scatter 3/4 cup pitted Kalamata, Nicoise, or
salt-cured olives over the salad, and then add the olive oil, salt, and
pepper.
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