Tag Archives: tomato salad

Quickie Criollo Tomato and Avocado Salad (great side for spicy, salty or otherwise highly seasoned food)

3 Oct

A go-to side for spicy creole cooking!

This is a super-quick, healthy side dish that we use in the Caribbean to accompany really salty stuff, like bacalao (salt cod) dishes, or to cool the palate between bites of something spicy. It goes wonderfully with creole soups, or as the lightest, yet most satisfying of dinners when you don’t want to fuss (A hard-boiled egg or a scoop of tuna would be a fine protein accompaniment). The colors and slices lend themselves to festive; this dish looks like a party, even if it’s just a party of one.
We had it tonight with a mini-tortilla española (potato and egg stovetop frittata) I made while doing a bigger sized one for our Restoration Farm potluck on Sunday, green salad and some string beans blanched and then sauteed with garlic and oil (and a bit of bacon fat, truth be told).



Quickie Tomato and Avocado Salad

1 ripe avocado (responds to pressure, but isn’t totally mushy*), sliced into eight wedges and peeled

1 ripe tomato, cut into eight wedges

¼ red onion, peeled and sliced thinly, lengthwise

Extra virgin olive oil for drizzling

Salt for sprinkling

Freshly cracked pepper, if desired

Arrange avocado and tomato wedges on a small plate, alternating

Scatter red onion on top. Drizzle olive oil as desired.

Sprinkle salt and optional black pepper and serve cold

*Buying avocado is not easy, I know! Lately I have had a 50-50 record of success with the little black Hass ones, despite my years of practice. I don’t know what’s up with that, but the general rule is to buy it hard and stick it in a paper bag — with an apple, if you’ve got — for a couple of days. If you are buying an avocado for the very same day, look for something that yields to pressure, but doesn’t totally mush. If it is ripe but you are not ready to use it, it will keep in the fridge for a couple of days.

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Two-fer Tuesday: Chickpea and Tahini II and Balsamic Dressing for Tomatoes

30 Aug

 

Sometimes it just takes a little change to make a big difference in flavor. Here are two quickie recipes — one a salad and one a dressing for those crazy seasonal tomatoes that you no longer know what to do with  — that are variations on stuff I do regularly, but with a new ingredient that updates it, keeps it from getting stale.

In the chickpea and tahini salad, I add ginger and soy sauce to my basic tahini dressing for a slightly Asian flavor. For the dressing, I use balsamic vinegar instead of red wine vinegar as well as a dash of agave nectar; a little sweetness harmonizes with sweet seasonal tomatoes, but also mellows out their acidity.

These can be done in a flash and will complement any summer meal or be a light dinner in themselves with some crusty bread.

Chickpea and Tahini Salad II

1 Tbs lemon juice

1 Tbs tahini

1 tsp soy sauce

1 28oz can chickpeas, rinsed and drained

2 cloves garlic, minced

2 Tbs red onion (a quarter of a medium red onion), sliced thin

1 Tbs cilantro

1 tsp grated ginger

Mix or whisk lemon juice, tahini and soy sauce together in a bowl. Add remaining ingredients and stir to mix well.

Balsamic dressing for tomatoes

1-2 Tbs Balsamic vinegar (I prefer less)

8 Tbs olive oil

1 garlic clove, minced

½ tsp agave nectar

Salt to taste (start with a pinch – 1/8 tsp and work from there)

Whisk all ingredients in a bowl and pour over tomatoes in whatever quantity you like. Sliced red onion goes very well. You can serve with mozzarella and basil as a caprese salad, or over pasta for a summer buffet dish, hot or cold. Dip crusty bread into the liquid….

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