Julie`s Tomato Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g cocktail tomatoes, red
- 125 g cocktail tomatoes, yellow
- 1 shallot (s)
- 1 teaspoon sugar
- 2 tablespoon pine nuts
- 15 basil leaves
- 10 mint leaves
- 1 clove garlic
- 5 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash tomatoes, dry and cut in half. Put aside.
- Peel the shallot and cut into thin rings. Mix with sugar and let it steep for a moment.
- Meanwhile, toast the pine nuts in a pan until they are browned and add to the tomatoes.
- Then caramelize the shallot in the pan (add a little fat if necessary) and also add to the tomatoes.
- Now peel off the basil and mint leaves, wash and dry. Peel and halve the garlic clove. Process herbs, garlic, olive oil and vinegar in the Nicer Dicer (or with the hand blender) to a creamy dressing and season with salt and pepper.
- Mix the dressing and lettuce and let it steep in the refrigerator for about 1 hour.
- Tip: Use toasted bread cubes and Grana Padano chips to make a quick bread salad.
- The portion information is intended as a small side dish.
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