TOMATO PLATTER RECIPES

MARINATED TOMATO PLATTER | BETTER HOMES & GARDENS

Marinated Tomato Platter | Better Homes & Gardens image

When "keep it simple" is your mealtime motto, reach for ripe tomatoes and garden zucchini. Drizzle with oil-and-vinegar dressing for light perfection.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 50 minutes

Prep Time 20 minutes

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon thinly sliced green onion or snipped chives
2 teaspoons honey mustard
? teaspoon pepper
2 medium zucchini or cucumbers
Leaf lettuce (optional)
3 large red and/or yellow tomatoes, sliced
¼ cup crumbled feta cheese with tomato and basil or plain feta cheese (1 ounce)

Steps:

For dressing, in a screw-top jar combine oil, vinegar, green onion or chives, mustard, and pepper. Cover and shake well; chill until needed.
Cut zucchini or cucumbers in half lengthwise. Seed cucumbers, if using. With a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (about 1/2 to 1 inch wide). Line a serving platter with leaf lettuce and top with sliced tomatoes. Arrange zucchini or cucumber strips among the tomatoes, tucking and folding the strips as desired. Shake dressing and drizzle atop vegetables. Cover; chill at least 30 minutes. Sprinkle with feta cheese before serving. Makes 6 side-dish servings.

Nutrition Facts : Calories 117 calories, CarbohydrateContent 7 g, CholesterolContent 9 mg, FatContent 9 g, ProteinContent 3 g, SaturatedFatContent 3 g, SodiumContent 138 mg

HEIRLOOM TOMATO AND BASIL PLATTER | RECIPES | WW USA

Heirloom tomato and basil platter | Recipes | WW USA image

A stunning plate of fresh sliced tomatoes and torn basil drizzled with a homemade dressing is the epitome of summer. It’s a welcome, no-cook addition to any weeknight meal or for a backyard barbecue since this recipe easily doubles or triples to serve a crowd. For the prettiest presentation, use a variety of colorful tomatoes, whatever looks and smells enticing at the farmers’ market or your local grocery store. For a heartier salad, sprinkle with some crumbled feta or ricotta salata, or mix some sliced fresh mozzarella in among the tomato slices and serve it all on a bed of peppery arugula.

Provided by WEIGHTWATCHERS.COM

Categories Appetizers

Total Time 18 minutes

Prep Time 18 minutes

Cook Time 0 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 Tbsp Olive oil extra virgin
1 Tbsp Red-wine vinegar
1 Tbsp Water
0.25 tsp Minced garlic finely minced
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
0.25 tsp Dried oregano crumbled
3 large Fresh tomato(es) heirloom variety, sliced
0.5 small Uncooked red onion(s) very thinly sliced
0.5 cup(s) Basil leaves, fresh, torn

Steps:

To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.
Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing.
Per serving: 1/2 tomato, a few onion slices and about 2 teaspoons dressing

Nutrition Facts : Calories 33 kcal

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