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Tomato Salad with Sun-Dried Tomato Vinaigrette [Giveaway]

Tomato Salad with Sun-Dried Tomato Vinaigrette

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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.

TomatoesRoasted Tomatoes

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]:

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.

Sun-Dried Tomatoes

Tomato Salad with Sun-Dried Tomato Vinaigrette

Tomato Salad with Sun-Dried Tomato Vinaigrette [Giveaway]

by Brandon Matzek
4.50 from 6 votes
Print Recipe Pin Recipe
Servings 4 servings

Ingredients
  

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

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.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!
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Comments

  2. Amy L says

    My favorite recipe is thick slices of tomato spread on a platter, with sliced fresh mozzerella, torn or whole basil leaves, salt and pepper to taste. Drizzle with olive oil and balsamic vinegar. Serve with good bread for dipping in the juices. YUM!

    Reply

  6. Rachel says

    My favorite tomato recipe is my fresh tomato pasta:

    Fresh Tomato Pasta
    Original Recipe

    Ingredients
    8 ounces whole-wheat rotini or other pasta
    5 medium-sized, perfectly ripe tomatoes
    1 clove garlic, grated to a paste
    handful of basil (about 1/4 cup), chopped—I used a mix of purple and lemon
    1–2 tablespoons extra virgin olive oil
    S&P to taste
    freshly grated parmesan cheese for serving

    Instructions
    Dice the tomatoes into 1/4-inch chunks, and place them in a large non-reactive bowl. Grate the garlic clove over the tomatoes using a fine grater. Add the chopped basil, olive oil, salt and pepper to the bowl. Toss gently, and let sit at room temperature for 2 hours (or as long as you can). During this time, try not to pluck too many tomato bites from the bowl.

    Cook the pasta until it is just undercooked. Drain, and return to the pot. Spoon some of the juice from the bottom of the tomato bowl into the pot with the pasta. Simmer briefly until liquid is absorbed and pasta is done. Toss the pasta with the tomatoes, and top with parmesan cheese. Eat it all, because the refrigerator is not kind to the flavor of tomatoes overnight.

    Reply

  16. amy marantino says

    my favorite recipe is my grandmother’s pizza sauce. it is a secret recipe so i can;t share, but… let’s say that garlic and oregano are involved.

    Reply

  26. Starr Greenwell says

    I don’t really have a specific recipte, I adlib. Lots of fresh tomatoes, onions, garlic and fresh herbs for pasta sauce

    Reply

  38. Tt says

    My fav “recipe” is spanish pan con tomate- rub toast with garlic, squish tomato on it, add olive oil and salt!

    Reply

  44. cara says

    I will have to say homemade no-rules chili!
    Beans, Ground Beef, Tomatoes, Chili powder, Green Peppers, Onions

    cairablue @gmail.com

    Reply

  46. kelly nicholson says

    1. Share your favorite tomato recipe in the comments below.

    soup..potatoes,celery,onions salt pepper,parsly,and a smile on my face

    Reply

  52. Cynthia C says

    I love a sliced tomato salad – salt, pepper, minced garlic, parsley, basil, EVOO and wine vinegar, served with thick slices of crusty Italian bread.

    Reply

  55. Angela says

    4 stars
    Pasta with Sun-dried Tomatoes
    Ingredients
    1/2 pound fusilli (spirals) pasta
    Kosher salt
    Olive oil
    1 pound ripe tomatoes, medium-diced
    3/4 cup good black olives, such as kalamata, pitted and diced
    1 pound fresh mozzarella, medium-diced
    6 sun-dried tomatoes in oil, drained and chopped

    For the dressing:
    5 sun-dried tomatoes in oil, drained
    2 tablespoons red wine vinegar
    6 tablespoons good olive oil
    1 garlic clove, diced
    1 teaspoon capers, drained
    2 teaspoons kosher salt
    3/4 teaspoon freshly ground black pepper
    1 cup freshly grated Parmesan
    1 cup packed basil leaves, julienned

    Directions

    Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

    For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

    Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

    Reply

  59. Maggie says

    I love just doing a baked tomato gratin with summer tomatoes. Or, my all-time favorite, sliced garden tomatoes on cheaaaap white bread with mayo and salt and pepper!

    Reply

  61. debbie says

    My favorite summer salsa.
    (This isn’t exact- I don’t measure this). About 4-5 tomatoes, diced. Pinch of sugar, salt, pepper, 1/3 of a bunch of cilantro, finely chopped, 1 seeded finely chopped jalapeno, 1 finely diced spanish onion, juice of 1 lime. Mix together a couple of hours before stirring.
    [email protected]

    Reply

  62. DeeAnn S says

    During the summer months I use lots of tomatoes from my garden. This is one of my favorite ways to use them:

    any type/size fresh tomatoes you have on hand
    cucumbers
    fresh peppers, any color or size desired
    onion, red, yellow and/or white
    fresh parsley, oregano,
    salt & pepper to taste
    italian salad dressing

    cut up veggies into large pieces. toss with the rest of ingredients. Chill to let flavors blend. Serve as a side sidh or as a topping for a green salad.

    Reply

  67. Lynnette says

    My favorite thing is to slice a baguette, put a pesto or olive tapanade on the slices along with sundried tomatoes and buffalo mozzarella. Put it on under the broiler for a few mins and it is DELISH! Easy appetizer for any get together. Good hot and at room temp.

    Reply

  75. Jennie says

    I love sliced tomatoes layered with sliced fresh mozzarella and basil topped with Good Season’s Dressing.

    Reply

  77. elven johnson says

    We like stewed tomatoes
    can of tomatoes
    little oil
    a touch of sugar
    bring to boil then simmer for 5 mins or so
    serve with toast

    Reply

  82. Sandy w says

    My favorite tomato recipe is to just slice and put slices of fresh mozzarella between. Sprinkle chopped basil on top and drizzle with olive oil.

    Reply

  89. Anne says

    My favorite recipe with tomatoes is a fresh pizza. I buy pizza dough and put tomato sauce, fresh sliced tomatoes and fresh mozzarella cheese on top then sprinkle it with fresh basil and oregano. I put a light coating of olive oil and bake the pizza on a tray. It comes out soft and delicious.

    Reply

  90. Lucy Schwartz says

    Tomatoes and noodles.. Simple and used for meatless meals. boil 1 to 2 c. macaroni. Drain. Use 1 to 2 tabsp. cooking oil . ( My grandmother used lard.) in a large frying pan. 1 c. large canned diced tomatoes . heat. add cooked noddles and heat thoroughly. Serve with canned tuna.

    Reply

  98. Tim says

    5 stars
    My favorite tomato recipe is chili. Here is the one my wife always makes. I am sure she is okay with me sharing it,. It isn’t a family secret or anything. I am pretty certain she just found it on the web somewhere.

    Ingredients

    2 pounds ground beef
    2 onions, chopped
    4 cloves garlic, minced
    2 tablespoons chili powder
    2 teaspoons salt
    2 teaspoons dried oregano
    4 (14.5 ounce) cans stewed tomatoes
    1 (15 ounce) can tomato sauce
    1 (15 ounce) can kidney beans with liquid

    Directions

    Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
    Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
    Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

    Reply

  107. Paula Tavernie says

    My favorite Tomatoe recipe is fresh diced tomatoes tossed with vinnegrett and Bowtie Pasta!
    So simple and good!
    ptavernie at yahoo dot com

    Reply

  114. Deborah M says

    I love spreading pesto on pizza crust, then topping with sun-dried tomatoes, artichoke hearts and olives. Yummy!

    Reply

  115. tallcapp says

    Not really a recipe, but a putting together. Caprese salad—-grape tomatoes, mini mozzarella balls, basil and a drizzle of olive oil, dash of pepper.

    Reply

  117. Ann Council says

    My favorite tomato receipe is one sliced tomato, 2 slices of bread, a little mayo, salt and pepper, put the tomato between the bread, with mayo
    , salt and pepper and enjoy a good tomato sandwich. I grew up with tomato sandwiches and there’s nothing better especially with a glass or sweet tea.

    Reply

  119. Sheila Foley says

    My “go to” tomato recipe when in a hurry but very hungry is to quickly sauté in olive oil—onions ,garlic, sun dried tomatoes, capers, black olives and a can of minced tomatoes-or use fresh minced tomatoes. Add cooked linguini to above sauce, toss and eat—yum!

    Sheilatf52 at yahoo dot com

    Reply

  122. Kat Emerick says

    My favorite tomato recipe is What I call..
    “Smothered Pork Chops”

    4-6 boneless pork chops
    1 large can crushed tomatoes in juice.

    Fry pork chops til brown on both sides then add the can of tomatoes ( juice and all)
    cook on med heat until pork chops are tender.
    You can also add a side dish of cook ziti , add the tomatoes and top with cheese.

    Reply

  128. Carly says

    Throw some chopped tomatoes, fresh basil, and fresh garlic in a bowl with a cup of olive oil. Let marinate for several hours. Serve over pasta or use for bruschetta. SO DELICIOUS!

    Reply

    • Brandon Matzek says

      Sure! It will taste different, but still good 🙂 You could also try adding flat leaf parsley if you have it. Enjoy!

      Reply

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