Heirloom Tomato Salad with Roasted Lemon and Garlic

Chives and basil in this Heirloom Tomato Salad with Roasted Lemon and Garlic with added cilantro make this salad sing with summer flavors!

Heirloom Tomato Salad with Roasted Lemon and Garlic

While I was cutting up the shallots and tomatoes, I roasted some lemon and garlic and simply added them at the end. The salad dressing consists of just extra virgin olive oil, balsamic vinegar and yes, more pepper! I brushed them with a little olive oil and honey hoping that it would result in an interesting taste. Not so much! You know that limes are powerful.

Well, roasting them makes them twice as powerful and…. inedible!  I should have figured that out when I googled ‘roasted limes’ and there wasn’t a single entry. Live and learn, ha! It was an interesting experiment and that’s what cooking is all about!

Heirloom Tomato Salad with Roasted Lemon and Garlic

You can use any type of tomato you like in this dish and it’s a great way to enjoy the local produce right now.

Heirloom Tomato Salad with Roasted Lemon and Garlic

Chives and basil in this Heirloom Tomato Salad with Roasted Lemon and Garlic and  some cilantro. They make this salad sing!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Canadian
Keyword: tomato salad
Servings: 4 persons
Calories: 346kcal

Ingredients

  • 1 lemon, sliced thinly
  • 1/2 tsp honey
  • 1 tbsp extra virgin olive oil
  • 5-6 cloves of garlic, peeled
  • 2 pints mixed cherry heirloom tomatoes, halved
  • 1 shallot, sliced thinly
  • a handful of fresh basil
  • 3-4 spears chives, chopped
  • small handful of cilantro (optional), chopped

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • freshly ground pepper

Instructions

  • Preheat oven to 350 F
  • Place lemon slices and garlic cloves on baking sheet. Mix olive oil and honey in small bowl and brush on to lemon slices. Roast for 20 – 25 minutes.
  • Mix dressing ingredients
  • Combine shallots, tomatoes and herbs. Add lemon slices and garlic when done. Drizzle dressing over salad and toss very gently. Serve immediately.

Nutrition

Calories: 346kcal | Carbohydrates: 17g | Protein: 3g | Fat: 30g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 606mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 70mg | Calcium: 44mg | Iron: 2.2mg
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Tomato Artichoke and Olive Salad

Tomato, Artichoke and Olive Salad is as simple as tossing the three ingredients on a plate and drizzle with an easy dressing.  A great side dish or even a mid-afternoon snack.

Tomato, Artichoke and Olive Salad

I keep a jar of marinated artichokes in the pantry because I love munching on them. A 1/2 cup serving of marinated artichokes contains 110 calories. One serving of marinated artichokes contributes 5 grams of carbohydrates, including 2 grams of dietary fiber. It is also a great source of Vitamin C which is so important for your immune system.

You really do need your fresh parsley in this recipe otherwise you’ll be disappointed in the taste. This is not me nagging this time – this is vital to the recipe, ha! Cheers!

Tomato, Artichoke and Olive Salad

Tomato, Artichoke and Olive Salad

Tomato, Artichoke and Olive Salad is as simple as tossing the three ingredients on a plate and drizzle with an easy dressing.  A great side dish or even a mid-afternoon snack.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Keyword: tomato salad
Servings: 4 persons
Calories: 257kcal

Ingredients

  • 6 Roma tomatoes, cut lengthwise and then quartered
  • kosher salt and freshly cracked black pepper
  • 14 ounces marinated artichokes, drained and chopped
  • 6 ounces small jar of sliced black olives
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 3 garlic cloves, minced (maybe 2 if you’re not a fan of garlic)
  • small handful of fresh parsley

Instructions

  • Place cut tomatoes on serving platter. Salt and pepper to taste.
  • Combine artichokes, olives, parsley, olive oil, balsamic vinegar and garlic, mixing well. Spoon on to tomatoes and top with additional fresh parsley.

Nutrition

Calories: 257kcal | Carbohydrates: 11g | Protein: 2g | Fat: 22g | Saturated Fat: 2g | Sodium: 1046mg | Potassium: 263mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2175IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 1.4mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Spicy, Garlic-Braised Kale, Carrot and Corn Medley

This little spicy jumble of goodness might appeal to those with an adventurous palate. You can prep everything ahead of time and throw it together in 10 minutes. I added some jalapeno, red peppers and some fun things like ginger and maple syrup. I even added a wee bit of soy sauce, sesame oil and sherry at the end for that lip smacking flavor. Sounds a little wacky, doesn’t it? It might be but it’s deliciously wacky!

Spicy, Garlic-Braised Kale, Carrot and Corn Medley in a large bowl

You can leave out the jalapeno if the kids don’t like it spicy. This dish is so full of important nutrients for your little guys that you’ll want to include it in your regular meal rotation especially because it takes no time at all. Best of all when you’re in a rush, you could skip the chopping and just use frozen veggies. Keeping a good supply of frozen veggies on hand is a life saver for busy weeknights.

Spicy, Garlic-Braised Kale, Carrot and Corn Medley in a large bowl

Spicy, Garlic-Braised Kale, Carrot and Corn Medley

You can prep everything ahead of time and throw it together in 10 minutes. I added some jalapeno, red peppers and some fun things like ginger and maple syrup.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Keyword: carrot and corn, garlic-braised kale
Servings: 4 persons
Calories: 123kcal

Ingredients

  • 1 tbsp dry sherry
  • 1 tsp reduced sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp pure maple syrup
  • pinch of sea salt
  • tbsp extra virgin olive oil
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tsp minced fresh jalapeno pepper
  • 1.5 cups carrots, thinly sliced
  • 1 red bell pepper, cut into strips, halved
  • 1.5 cups corn, fresh or frozen
  • 2 cups fresh kale, cut spine from each leaf, chopped

Instructions

  • Heat oil in large skillet or wok on medium-high heat and add ginger, garlic and jalapeno. Saute for 1 minute. Add carrot and cook for 2 minutes. Add bell pepper and corn, maple syrup and salt cooking for an additional 2 minutes. Add kale and cook for approximately 45 seconds or until slightly wilted, drizzling in sherry, soy sauce and sesame oil. Serve immediately.

Nutrition

Calories: 123kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Sodium: 92mg | Potassium: 506mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12460IU | Vitamin C: 86.3mg | Calcium: 70mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Sweet Corn Recipes from Barrie Hill Farms

Sweet Corn Soup {GF, V}

Sweet Corn Salsa

A calendar showing when crops are available at Barrie Hills Farm.