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Insalata Pomodoro

By • Jun 21st, 2007 • Category: Salads and Dressings Print Print

Insalata Pomodoro

A simple versitile tomato salad that’s bursting with the fresh flavors and colors of Italy.

1/2 c. baby spinach
2 c. cherry tomatoes, cut in half
1/2 red onion, sliced thinly
1/2 c. baked tofu
1/2 c. toasted pine nuts
One handful fresh basil leaves, chiffonade
3 T. olive oil
1-1 1/2 T. good quality red wine vinegar
Salt and pepper

To prepare:
Place all the salad ingredients in a bowl, except the basil chiffonade and pine nuts. Heat a small cast iron skillet and toast the pine nuts until golden. Toss the nuts into the salad. Whisk briefly to emulsify the olive oil and vinegar, then add salt and pepper to taste, pour over the salad, top with the basil chiffonade, and toss again lightly. Taste, adjust seasoning, and serve.

With lasagna, I serve this salad on the side, but it’s also wonderful on top of the garlic bread as a bruschetta. Though this recipe serves only two, it easily doubles or triples.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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Pasta Making
Pasta Making

Thomas Jefferson is credited with launching macaroni towards the Usa. It appears that he fell in love having a specific dish he sampled in Naples, even though serving as the U.S. Ambassador to France. In reality, he promptly ordered crates of "macaroni," along using a pasta-making machine, sent back on the States.

Sonia Hall
Sonia Hall

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