I’ve been on a yellow tomato kick this week and came up with three easy tomato salads. So far, I’ve eaten yellow grape tomatoes for breakfast, lunch and dinner! A couple of days ago, I roasted a double batch of eggplant, zucchini, sweet peppers (red, yellow and orange), mushrooms (button and baby bella), purple onion and yellow grape tomatoes. Sure it took a bit longer to make a double batch, but they cooked together and I had plenty for various meals. Win Win. Once you have roasted them, you may eat them right away or add to your lettuce mix. If you have any leftovers, you can add it to your salad the next day or mix them in with quinoa or bulgur wheat.
Roasted Yellow Tomato Salad:
1 Eggplant, cubed
1 package mushrooms, quartered
1 zucchini, cubed
1 sweet red bell pepper, cut in thin strings
salt to taste
In to the broiler for about 30 minutes. I moved them around half way through.
Green Beans and Yellow Tomato Salad
My second favorite tomato salad is Green Beans and Yellow Tomato Salad. Easily made in your pan by searing a handful of green beans, yellow tomatoes and one clove of garlic. I added the green beans first. Cooked them with some Olive Oil and salt for about 5 minutes, then added the garlic. After about a minute, I added a handful of yellow tomatoes. It was amazing. The tomatoes got sweeter and somehow juicier. They seemed to explode in your mouth with every bite!
Swiss Chards and Yellow Tomatoes:
If you’ve been reading my blog, you’ll remember I planted a backyard garden from seed in December. That garden has been growing steadily and I’ve harvested some Rainbow Swiss Chards as well as Black Seed Simpson Green lettuce. Along with my eggs, I sauteed a handful of swiss chard and some yellow tomatoes with a little bit of salt and Olive Oil. Amazing! The flavor combination between the bitter and slightly salty chard and the sweet grape tomatoes was better than any other cold salad I’ve ever tried!
And if you are wondering why I’m on such a tomato kick, the reason is that these little beauties are at our market right now. They look so happy and cheery I couldn’t help but try them. We should have them in stock for a few days, so try them before they are gone! And if that’s not enough to get you to try them, you should know they are grown in Immokalee, Florida! Gotta love Florida produce!
Have you ever had a salad with cooked veggies?
What’s your favorite salad?