Fresh
Salads with a Mediterranean Spin
(ARA) - It’s time to spring into the salad season, and a good way to go
is with Mediterranean flavors. They’ve taken root in this country and
small wonder -- ingredients like olive oil, garlic, grains, seafood and
fresh tomatoes just seem to belong together. Marinating and grilling
are among the Mediterranean techniques that deliver delightful dishes,
including interesting salads with a touch of sophistication.
Americans love fresh tomatoes in salads, so it’s fortunate fresh
tomatoes from Florida are at the peak of their season right now.
Incorporating them into Mediterranean-style salads seems appropriate
because, of course, tomatoes were originally from the Americas.
Following their introduction to Europeans by New World explorers,
tomatoes gradually won acceptance and today, fresh tomatoes are a
staple in the Italian diet. Quite often they’re paired with pasta. In
this case, cheese tortellini get together with tangy-sweet tomatoes,
fresh greens and peas (photo) to make a salad that’s great on its own,
on a buffet table or as a side for grilled salmon or steak.
Tunisians are as fond of fresh tomatoes as their neighbors elsewhere in
the Mediterranean basin. A refreshing tomato and bell pepper relish
from this tradition tastes of cumin and garlic, and it’s topped --
deliciously! -- with grilled shrimp in a spicy marinade (photo).
The much-touted health benefits of the Mediterranean diet owe a good
deal to fresh tomatoes. One medium tomato supplies 40 percent of the
vitamin C and 20 percent of the vitamin A we need each day. Tomatoes
deliver fiber, potassium, iron, phosphorous and some B vitamins. What’s
more, preliminary scientific research suggests that eating one-half to
one cup of antioxidant-rich tomatoes a week may reduce the risk of
prostate cancer.
Store firm tomatoes at room temperature on a kitchen counter until they
soften and turn a deeper red. Don’t even think about popping them in
the refrigerator -- the chill will damage their taste and texture.
The Florida Tomato Committee is offering a new recipe leaflet with 21
quick ideas for salads, sandwiches and sides with fresh tomatoes. Get a
free copy by sending a self-addressed stamped envelope to: 21
Quick Ideas; c/o Lewis & Neale Inc.; 35 E. 21 Street, Floor 10; New
York, NY 10010. To download the leaflet, and for more great ideas,
visit floridatomatoes.org.
Tomato Recipes
Tortellini, Fresh Tomato and Pea Salad
Ingredients:
1 pound frozen cheese tortellini
1 cup frozen peas
4 tablespoons prepared Italian or balsamic salad dressing, divided
1 pound fully ripened fresh Florida tomatoes, cut in chunks (about
2-1/2 cups)
1/2 cup salad greens, such as watercress, arugula or mixed greens
1/2 cup diced sweet onion
Directions: Cook tortellini according to package directions, adding
peas during the last 30 seconds; drain; place in a bowl. Add 2
tablespoons of the salad dressing; toss gently, cool. Just before
serving, add tomato, salad greens, onion and remaining 2 tablespoons
salad dressing; toss gently.
Yield: 4 to 6 portions
Per portion: 457 calories, 19 g protein, 13 g fat, 68 g carbohydrate
Shrimp and Tunisian Fresh Tomato Relish
Ingredients:
1 pound shelled and deveined shrimp
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon ground red pepper, divided
2 large yellow or green sweet bell peppers, diced
1/2 cup sliced green onions (scallions)
2 teaspoons finely chopped garlic
2 teaspoons ground cumin
1-1/2 pounds fully ripened fresh Florida tomatoes, diced (about 3 3/4
cups)
Directions: In a bowl, toss shrimp with 1 tablespoon of the oil, 1/4
teaspoon each of salt and ground red pepper; set aside. In a large
skillet, heat remaining tablespoon of oil over medium-high heat. Add
bell peppers, green onions, garlic, cumin and remaining 1/2 teaspoon of
salt and 1/4 teaspoon of ground red pepper. Cook and stir until
vegetables are just tender, about 5 minutes. Stir in tomatoes; cook
just until tomatoes are hot, 3 to 5 minutes longer; transfer to a
platter. Add marinated shrimp to skillet; cook and stir until pink,
about 2 minutes. To serve; arrange shrimp on top on Tunisian Fresh
Tomato Relish. Sprinkle with chopped fresh parsley, if desired. Serve
hot or at room temperature.
YIELD: 4 portions
Per portion: 242 calories, 26 g protein, 10 g fat, 14 g carbohydrate
Courtesy of ARAcontent
