Best 3 Caramelized Tomato Salad With San Simón Cheese Recipes
A burst of flavors awaits you with this tantalizing Caramelized Tomato Salad with San Simón cheese recipe. Savor the harmonious blend of sweet caramelized tomatoes, tangy balsamic vinegar, and the nutty, creamy richness of San Simón cheese. This delightful salad is a symphony of textures and flavors that will leave your taste buds dancing. Our collection also features a medley of other enticing recipes that will cater to your culinary desires. From the comforting Tomato and Egg Stir-Fry with Rice, brimming with umami flavors, to the refreshing Grilled Peach Salad with Burrata and Crispy Prosciutto, each dish promises a unique gastronomic experience. And for those seeking a taste of tradition, the classic Potato Salad with Egg and Pickles offers a timeless combination of flavors that never fails to satisfy. Embark on a culinary journey with our diverse selection of recipes and discover the joy of cooking and eating well.
Here are our top 3 tried and tested recipes!
TOMATO TART TATIN
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat.
- Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours.
- Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round.
- Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt.
GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
MOST AMAZING SALAD! TOMATO, MOZZARELLA, AVOCADO, AND BLISS
Light and summery and fresh and AMAZING! This is a California variation on the traditional Caprese salad that is so easy and to die for! Best when using fresh and ripe ingredients, for instance your own garden or a farmer's market. Ratio of the ingredients is hard to mess up, very flexible recipe with room for personal taste variations.
Provided by procrastinatew/cooking
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 13.3 g, Cholesterol 44.5 mg, Fat 22.2 g, Fiber 5.7 g, Protein 12.4 g, SaturatedFat 9.6 g, Sodium 92.6 mg, Sugar 6.1 g
Tips:
- To perfectly caramelize the tomatoes, use a combination of olive oil and butter. The butter will add a rich flavor, while the olive oil will help prevent the tomatoes from burning.
- Don't overcrowd the pan when searing the tomatoes. If you do, they will steam instead of caramelize.
- Be patient when caramelizing the tomatoes. It takes time to get them to the perfect stage, but it's worth it!
- If you don't have San Simón cheese, you can substitute another type of hard cheese, such as Manchego or Parmesan.
- This salad is best served immediately, but it can be made ahead of time and refrigerated for up to 2 hours.
Conclusion:
This caramelized tomato salad with San Simón cheese is a delicious and easy-to-make dish that's perfect for a summer meal. The caramelized tomatoes are sweet and savory, and the cheese adds a salty and creamy touch. This salad is also very versatile, and you can add other ingredients, such as grilled chicken, roasted vegetables, or a balsamic vinaigrette, to make it your own.
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