Best Tomato Parmesan Salad Recipes

ARUGULA, CORN, AND TOMATO SALAD WITH SHAVED PARMESAN

Steps:

• Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD

Steps:

• Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
• Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
• Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
• Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
• Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.

PLUM TOMATO AND ESCAROLE SALAD WITH PARMESAN BALSAMIC DRESSING

Steps:

• In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
• Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.

TOMATO, ARUGULA (ROCKET) & PARMESAN SALAD

Steps:

• Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
• In small bowl, mix together oil, vinegar, salt and pepper.
• Pour over salad and toss well.
• Scatter Parmesan shavings on top to serve.

BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F.
• Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
• In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
• Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

BALSAMIC MARINATED FLANK STEAK WITH ARUGULA, TOMATO, AND SHAVED PARMESAN SALAD

Steps:

• Whisk together ½ cup of the vinegar, ¾ cup of the oil, the garlic, and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours turning every 2 hours. Heat your grill to high. Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill and grill until medium=-rare 3, to 4 minutes more. Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch think slices against the grain of the meat. Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes and onion and toss to coast. Divide the sliced steak amount 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of the parmesan over each dish

PARMESAN CHICKEN WITH TOMATO-BASIL SALAD

Steps:

• Place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
• Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the Parmesan cheese. Combine the four dried herbs with the grated cheese.
• Coat each chicken filet with flour, then egg, then the Parmesan-herb mixture.
• Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
• While the chicken is cooking, put the mixed greens in four salad bowls. Top with fresh basil & tomatoes.
• Whisk together the lemon juice, olive, & salt-pepper to create a dressing. Pour over salads, and toss a bit if desired. Once the chicken filets are done, serve them over the salad.

TOMATO PARMESAN SALAD

Steps:

• In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside. , In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.

TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS

Steps:

• Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop.
• Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely.
• Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
• Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad.

TUSCAN BREAD AND TOMATO SALAD WITH PARMESAN CHEESE

Steps:

• Make a vinaigrette of the oil, vinegar, garlic, salt and pepper.
• Mix the other ingredients together in a bowl with the vinaigrette and garnish with parsley. Let sit 15 minutes before serving, so the bread absorbs the dressing.

FRESH AND SUN-DRIED TOMATO SALAD WITH PARMESAN

Steps:

• Arrange the tomatoes in a single layer on 4 salad plates; season to taste with salt and pepper.
• Scatter the sun-dried tomatoes over the fresh tomato slices; drizzle with oil and vinegar.
• Use a vegetable peeler to shave the cheese over the salad.

PARMESAN-BAKED RICOTTA WITH TOMATO, OLIVE & BASIL SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
• Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
• To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.

PARMESAN CHICKEN WITH CHERRY TOMATO SALAD

Steps:

• In a small bowl, add the cherry tomatoes, garlic, basil, salt, pepper and 1 tablespoon of the olive oil. Toss to combine and set aside. Add the flour to a shallow dish. In another shallow dish add the eggs. In a third shallow dish combine the panko and cheese. Pat the chicken dry. Working with one piece at a time, dredge the chicken breasts in the flour, then dip in the eggs and then press into the panko mixture (on both sides). Place a large skillet over medium heat. Add 3 tablespoons of the olive oil. When hot, place two of the prepared chicken breasts in the skillet. Cook for 3 to 5 minutes per side (depending on the thickness of the chicken breasts), until golden brown and the inside is no longer pink. Transfer the breasts to a paper towel lined plate. Add the remaining 3 tablespoons of olive oil to the skillet and repeat with the final two chicken breasts. Meanwhile, cook the couscous. When couscous is full and fluffy, add the oil and juices from the pan to the couscous and stir. Serve with the chicken breasts and spoon some of the tomato salad over each chicken breast.

TOMATO CAESAR SALAD WITH BACON PARMESAN CRISPS

Steps:

• Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop. Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely. Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl. Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad. Photograph by Anna Williams

TOMATO SALAD WITH BASIL AND PARMESAN

Steps:

• Chop tomatoes into large chunks, removing excess seeds and pulp. Place in bowl, mixing in remaining ingredients. Place in fridge for 20 minutes to chill.

PARMESAN, CHICKEN AND TOMATO SALAD

Steps:

• Combine first 3 ingredients; spoon into 4 salad bowls.
• Top with remaining ingredients.
• Mix lightly just before serving.