Beefsteak Tomato Salad with Fried Tomato Skins

Ample beefsteak tomatoes are the ones you want to eat uncooked: They are fleshy, big, juicy, and so delicious. Saving the skins and frying them is a genius touch, creating a beautiful garnish with bacony qualities.

Yield: Serves 4 (serving size: about 2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 114
  • Fat: 7.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 197mg
  • Calcium: 46mg

Ingredients

  • 2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
  • 5 tablespoons olive oil, divided
  • 3/8 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 cups baby arugula

Preparation

  1. 1. Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
  2. 2. Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
  3. 3. Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.
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