Tomato Salad with Sun-Dried Tomato Vinaigrette [Giveaway]
User Reviews
4.5
18 reviews
Excellent
-
Servings
4 servings
Tomato Salad with Sun-Dried Tomato Vinaigrette [Giveaway]
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
For the salad:
- 3/4 cup couscous
- kosher salt
- olive oil
- 1 cup Israeli couscous
- 1 cup cherry tomato yellow, halved
- black pepper freshly ground
- 1 tomato orange variety, cut into thin wedges
- 3/4 cup cherry tomato red, halved
- 1/2 cup sun-dried tomato sliced; julienne-cut variety
- 2 tablespoons oregano roughly chopped
- 2 tablespoons tarragon roughly chopped
- 3 tablespoons mint roughly chopped
For the vinaigrette:
- 2 sun-dried tomato halves packed in oil, minced
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/3 cup olive oil
- kosher salt
- black pepper freshly ground
Instructions
- Preheat oven to 400°F. Bring a kettle of water to a boil.
- Place 3/4 cup couscous in a small bowl with a pinch of salt and a drizzle of olive oil. Pour 2/3 cup boiling water over the couscous, stirring to combine. Cover the bowl with plastic wrap and set aside.
- Bring 2 cups of water to a boil in a medium saucepan. Add a pinch of salt and 1 cup of Israeli couscous. Simmer until al dente (soft on the outside, some bite left on the inside, about 16 - 18 minutes). Drain the Israel couscous then rinse under cold running water. Let dry then add to a large bowl. Fluff regular couscous with a fork then add to the same bowl.
- Spread yellow cherry tomatoes out on a baking sheet and drizzle with a little olive oil. Sprinkle with kosher salt and black pepper then roast for 12 -13 minutes. The tomatoes will start to collapse and turn golden brown. Set aside to cool.
- To the bowl with the couscous, add roasted yellow tomatoes, orange tomato wedges, halved red cherry tomatoes, sliced sun-dried tomatoes, oregano, tarragon and mint.
- Prepare the vinaigrette by placing minced sun-dried tomatoes, both vinegars, garlic and olive oil in a mason jar. Season with a pinch of kosher salt and several turns of black pepper. Lid the jar and shake until well-combined.
- Spoon some of the vinaigrette over the salad then gently toss to combine. I didn't use all of the vinaigrette. Season to taste with additional kosher salt and freshly ground black pepper.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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