Emeril's Tomato and Cucumber Salad With Roasted Shallots

Emeril's Kicked-Up Salad

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

A salad doesn't have to be boring. Emeril's Tomato and Cucumber Salad With Roasted Shallots will put some Bam! into your healthy routine.


  • 6 peeled shallots, cut in half if large
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • 1/2 pound tomatoes (2 medium tomatoes), cut into wedges
  • 1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tarragon, chopped
  • Cooking Directions

    Preheat the oven to 400 degrees.

    In a small roasting dish, toss the shallots with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 12 minutes. Remove from the oven to cool.

    Combine the tomatoes and cucumbers in a salad bowl.

    In a small bowl, combine the shallots with the vinegar, tarragon, and remaining olive oil. Season to taste with salt and pepper. Toss with the tomatoes and cucumbers, and serve immediately.

    Recipe courtesy of Chef Emeril Lagasse, © 2003

    Recipe Summary

    Main Ingredients: shallots, tomatoes, cucumbers

    Course: Appetizer/Starter, Dinner, Lunch, Salad, Vegetable

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