Number Of Ingredients 7 Steps:
Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart. Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces. Place tomatoes, onion and basil in a bowl. Pour over Dressing. Gently toss and serve immediately.
Time 10m Yield 2-4 serving(s) Number Of Ingredients 7 Steps:
Cut tomatoes in quarters or eighths, depending on size. Roughly chop basil and place in glass container. Add garlic. Mix together thoroughly balsamic vinegar and olive oil. (A couple of tbsp of each), and pour over basil-garlic mix. Season with salt and pepper. Cover tightly and marinate at room temperature for 6-8 hours. Do not refrigerate before serving.
Time 5m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.
Time 10m Yield 1 Number Of Ingredients 5 Steps:
Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.
Time 10m Yield 4 Number Of Ingredients 8 Steps:
Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate. Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.
Time 20m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.
Time 10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
For salad, arrange tomato slices on a large plate or platter. Sprinkle with basil. In a small bowl, whisk together dressing ingredients. Pour over tomatoes. Sprinkle with cheeses. Cover and refrigerate until ready to serve.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.
Time 15m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes. Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
Time 35m Number Of Ingredients 7 Steps:
Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.
