With summer on its way, salads and grilling rise to the forefront. Here are two recipes I made over the holiday weekend.
Tomatoes Vinaigrette
This is a great tomato salad, but it would also be good to use for any salad dressing.
Dressing:
1/3 c oil
3 T. wine vinegar
1 t. oregano
1/2 t. salt
1 clove garlic, pressed or minced
1/4 t. pepper
1/4 t. dry mustard
Salad:
Tomatoes
Minced onion
Parsley
Mix everything together. Pour over sliced or quartered tomatoes. (Peel them if you’re so inclined, but I’m not!) Cover & refrigerate 2–3 hours or overnight. At serving time, sprinkle with minced onion & parsley. (Note: in the picture, it’s shown served over farro.)
Garlic Marinade
I used this for a tri-tip, but you can use whatever meat you want. Flank steak would be good, too.
3 cloves garlic, pressed or minced
1/4 t. thyme
1/4 t. marjoram
1/4 t. oregano
1 T Worcestershire sauce
1/3 c. oil
1 c dry red wine
1 onion, sliced (I used about 1T of dried minced onion)
1 bay leaf
Salt & Pepper to taste.
Mix everything together and use to marinate your favorite grilling meat.
Yum! These look good, Terry. Will have to try both, hubby loves tomatoes especially this time of year.
We’ve been using more marinades since we got the Foreman grill & can grill regardless of the weather.
Nook Contest
Definitely yummy. And they’ll be good for several days. Love being able to have leftovers.
Nice picture. The recipes sound delicious.
Nook Contest
It is. Give it a try.