tomato salad

This is one of my newest favorite meals/appetizers/salads... it's super simple, super quick, and easy to scale for any size dinner or party!! This recipe came about as a combination of a caprese salad and cucumber salad. You'll see those two listed as "variations" below!

MAKES:: side dish for 2

.: ingredients :.

3 roma tomatoes

1/3 c. sweet onion

2-3 TB balsamic vinegar

1-2 TB extra virgin olive oil

Adobo {optional}

.: directions :.

1) Slice tomatoes into bite-sized pieces.

2) Dice onions.

3) Toss together onions and tomatoes in a large bowl. Drizzle with olive oil and balsamic vinegar. Add additional olive oil and balsamic to fit your taste buds :)

4) I like to sprinkle on a thin layer of Adobo {a garlic powder-based Latin spice}.

5) Chill or serve as is!

.: variations :.

- sprinkle with Italian seasoning, oregano, or other spices

- add about 3/4 cup of mozzarella, cut into bite-sized pieces. Garnish with fresh basil or sprinkle dried basil.

- substitute the tomatoes with 1 cucumber, and switch out the balsamic vinegar with white vinegar. Let marinate for 2-3 hours in the fridge to enhance the flavors.

Basil and Ripe Tomato Bruschetta

Makes 4 servings

1 lb. ripe tomatoes
4 oz. (about 1 cup) diced reduced-fat mozzarella cheese
2 TB chopped fresh basil plus 2 TB
2 TB extra-virgin olive oil
1 TB balsamic vinegar
1/4 teas. dried hot red pepper flakes
2 garlic cloves, peeled
8 slices Braided Semolina Bread or seeded Italian Bread
8 basil leaves

1.  Submerge the tomatoes in a pot of boiling water for about 30 seconds to loosen the skins.  Remove the tomatoes from the water and use your fingers and a small knife to slip off the skins.  Cut the tomatoes in half crosswise and gently squeeze to remove the seeds.  Dice the tomatoes and place them in a mixing bowl.  Stir in the cheese, 2 TB chopped basil, oil vinegar, and pepper flakes.  Cut one of the garlic cloves in half and reserve one half.  Mince the remaining 1 1/2 cloves and add to the tomatoes.  Let the mixture stand at room temp for 10 to 30 minutes.

2.  Preheat the boiler.  Broil the bread, turning to toast both sides lightly.  Rub one side of the toasts with the reserved garlic clove half.  Place the toasts, rubbed side up, on plate.  Stir the remaining 2 TB of chopped basil into the tomatoes and spoon the mixture over toasts.  Garnish with the whole basil leaves.

Other Bruschetta Variations (I didn't try these, but they were included below the recipe in the book):
After toasting/broiling bread and rubbing with garlic clove, drizzle with olive oil and sprinkle salt and pepper and then...

- add mashed, warmed cannellini beans seasoned with a little chopped red onion and sprinkled with torn arugula leaves
- spread with low-fate ricotta cheese mixed with a little grated parmesan cheese and top with cooked broccoli rabe
- layer with grilled eggplant and other veggies and sprinkle with paper-thin shavings of Romano or parmesan cheese
- spread with low-fat ricotta cheese and top with thinly sliced prosciutto, fresh fig quarters, and a sprinkling of thyme
- rub the bread with a thick slice of tomato and top with grilled shrimp and a few drops of fresh lemon juice.

From the 'Family Health Cookbook'

Momma's Veggie Soup

So this recipe is from my mother-in-law and is a huge hit anytime it's served! You could easily leave out the blending and just chop the veggies, whichever you prefer! I added a dash of salt and Italian blend spices, in addition to a can of black beans.

Ingredients:

2 carrots

1 can diced tomatoes

1 onion

2 celery stalks

3-4 potatoes

4 c. water

2 bullion cubes

a few TBs olive oil

pepper to taste

-optional-

1 zucchini

1 can beans, drained

noodles

handful of rice

other spices

Directions:

Chop potatoes into bite sized pieces. Put the other vegetables through the blender. Saute the vegetables in the olive oil in a large soup pan for a few minutes, then add the water and bullion cubes. Bring pot to a boil. Add pepper and any other spices. Reduce heat and simmer for 20-30 minutes. Add beans, rice, and/or noodles shortly after bringing to a simmer.

Caprese Salad

perfect for a side dish to any Italian meal or a great summer appetizer when tomatoes are at their peak

ingredients
- 4 large tomatoes
- 4 TB extra virgin olive oil
- 1 ½ TB balsamic vinegar
- 1 package fresh mozzarella
- 16 leaves basil
- salt & pepper to taste

preparation
(1) slice tomatoes into ¼ inch slices and arrange on plate
(2) slice mozzarella into ¼ inch slices and arrange on top of tomatoes
(3) slice basil and place over mozzarella
(4) mix vinegar and olive oil, add salt and pepper, drizzle over plate