This Tomato Salad with Sun-Dried Tomato Vinaigrette is a vibrant celebration of one of my favorite ingredients, the tomato. Sitting atop a mound of textural couscous is a haphazard mess of yellow, orange and red dressed in a fragrant, fruity vinaigrette. Finished with a scattering of chopped oregano, tarragon and mint, this salad is freshness incarnate. These bold, scrumptsh flavors are sure to keep the fork-to-mouth motion in full effect until the last morsel is consumed.
I should also mention that the types of tomatoes used aren’t particularly important. Can’t find yellow cherry tomatoes? Go with all red. Orange tomatoes not available in your local market? Pick up a roma, beefsteak or plum tomato. Simply use the recipe below as a general guideline. You’ll definitely want to make sure all of your tomatoes are ripe. This salad is best consumed during the summer months when tomatoes are in season. Continue reading for the recipe plus giveaway details.
Mooney Farms has graciously provided me with two Bella Sun Luci prize packs to give away to Kitchen Konfidence readers. In this salad, the julienne cut sun-dried tomatoes provide a delicious contrast in flavor and texture while the olive oil-packed halves work perfectly in the vinaigrette. Prize pack includes:
Bella Sun Luci Sun Dried Tomato Halves in Olive Oil & Herbs
Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
Bella Sun Luci Sun Dried Tomato Pesto
Bella Sun Luci Sun Dried Tomato Bruschetta
Bella Sun Luci Premium Sun Dried Tomato Halves
Bella Sun Luci Premium Julienne Cut Sun Dried Tomatoes
Bella Sun Luci Premium Julienne Cut with Italian Basil
Bella Sun Luci Premium Julienne Cut with Zesty Peppers
I’m giving you several ways to enter to win:
1. Share your favorite tomato recipe in the comments below.
2. Follow Kitchen Konfidence on Twitter and tweet this:
I just entered to win a Sun-Dried Tomato Prize Pack in the @k_konfidence @BellaSunLuci Giveaway http://bit.ly/LYwQXc
3. Get extra entries by doing any or all of the follow [leave a separate comment for each]:
- Like Kitchen Konfidence on Facebook.
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I will be collecting entries until 11:59pm on June 17, 2012. Winners will be selected at random and announced shortly after. For US residents only. Good luck! Continue on for the recipe.
- For the salad:
- 3/4 cup couscous
- Kosher salt
- Olive oil
- 1 cup Israeli couscous
- 1 cup yellow cherry tomatoes, halved
- Freshly ground black pepper
- 1 orange tomato, cut into thin wedges
- 3/4 cup red cherry tomatoes, halved
- 1/2 cup sliced sun-dried tomatoes (I used the julienne-cut ones shown above)
- 2 tablespoons roughly chopped oregano
- 2 tablespoons roughly chopped tarragon
- 3 tablespoons roughly chopped mint
- For the vinaigrette:
- 2 sun-dried tomato halves packed in oil, minced (also shown above)
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/3 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 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.