Blooming Tomato

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Why should onions have all the fun?!

Forget the Blooming Onion (though it is undeniably delicious), because this summer the Blooming Tomato is taking over!

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I’m always looking to do something new with veggies—to transform them into something special.

And sometimes just cutting a veggie in a different way can accomplish that goal...

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This tomato becomes the centerpiece of a salad, and suddenly the salad is an experience—not just some veggies tossed together on a plate.

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The trick is to cut it into wedges while leaving the bottom center intact.

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Then top it as you like!

I’m going with Caesar dressing, lettuce, bacon, croutons—and to make it really special, some crab.

And just imagine this with some summer heirloom tomatoes!

Oh man, get ready for a lot of Blooming Tomatoes on my Instagram!

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Blooming Tomato

servings: 1; makes 1 salad

Ingredients:

  • 1 bacon strip
  • 1 large tomato
  • Pinch kosher salt
  • Pinch ground black pepper
  • 2 tablespoons Caesar dressing
  • 1 cup shredded romaine lettuce
  • ¼ cup croutons, cut into small pieces
  • Crab meat (optional)

Directions:

  1. Heat a small nonstick skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Then transfer the bacon to a paper towel to drain.
  2. While the bacon cooks, remove the tomato’s stem and place it stem-side-up on a cutting board. Then cut the tomato into 8 wedges making all of your cuts on the stem side and leaving the bottom intact (first cut the tomato in half one way without cutting all the way through, then cut it in half the other way without cutting all the way through, and finally cut each quarter in half without cutting all the way through—for 8 even wedges).
  3. Next, sprinkle the cut tomato with the salt and pepper to taste. Drizzle the dressing over the tomato, fill it with the shredded lettuce, and top it with the croutons and crab meat (if desired). Finally, when the bacon has finished cooking, remove it from the pan, crumble it over the blooming tomato, and serve.
: @NikkiDinki

: @NikkiDinkiCooking
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BLT Pasta Salad with Romaine Lettuce Dressing

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On The Wendy Williams Show I showed everyone how to make a dish that will be your go-to this spring and summer, BLT Pasta Salad with Romaine Lettuce Dressing.

Yes, the dressing is actually made with lettuce!

Combined with the classic flavors of a BLT sandwich (minus the bread), it's the perfect dish to ring in Spring!

BLT Pasta Salad with Romaine Lettuce Dressing

servings: 4 to 6 servings, with about 2 cups Romaine Lettuce Dressing

Romaine Lettuce Dressing:

  • 2 romaine hearts, halved
  • 5 tablespoons olive oil
  • ½ cup Greek yogurt
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

BLT Pasta Salad:

  • 1 pound short-cut pasta
  • 4 strips extra thick-cut bacon
  • 2 cups Romaine Lettuce Dressing
  • 2 cups lightly packed baby spinach or chopped romaine
  • 2 cups halved grape tomatoes
  • 1 cup finely chopped sundried tomatoes
  • 1 small red onion, very thinly sliced (about 1 cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Romaine Lettuce Dressing:

  1. Heat a grill pan over high heat. Then brush the 4 lettuce halves on the cut side with 1 tablespoon of the oil. Grill the lettuce cut-side-down until it is slightly charred and wilted—about 2 to 3 minutes. Remove the lettuce from the grill pan, coarsely chop it and discard the stems.
  2. Combine the lettuce, remaining 4 tablespoons of oil, yogurt, lemon juice, mustard, salt, and pepper in a food processor or blender. If all of the lettuce does not fit at one time, puree a portion of it, adding more as you do, until it is all in the food processor. Once it has all been pureed, set it aside for later.

BLT Pasta Salad:

  1. Place a large pot of salted water over high heat. When the water boils, add the pasta and cook it according to the package directions. Then drain it, rinse it under cold water, and set it aside.
  2. While the pasta cooks, in a large skillet over medium heat, cook the bacon until it is crispy—about 7 minutes. Transfer the bacon to paper towels. Once it is cool enough to handle, coarsely chop it; this should give you about 1½ cups of bacon pieces. Set the bacon aside for later.
  3. Toss the pasta with the Romaine Lettuce Dressing, spinach or romaine, grape tomatoes, sundried tomatoes, onion, salt, and pepper. Top it with the bacon and serve!
: @NikkiDinki

: @NikkiDinkiCooking
 

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