Easy Tomato Red Onion And Kalamata Olive Summer Salad Food

EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD

Easy Tomato, Red Onion, and Kalamata Olive Summer Salad image

This refreshingly-light summer salad is my absolute favorite way to enjoy vine-ripened summer tomatoes. It's a quick and easy tummy-satisfying dish on a warm midday when the last thing I want to do is turn on the stove. The juicy tomatoes, sweet onions and rich-tasting Kalamatas are dressed simply with olive oil, red wine vinegar, fresh herbs, salt and pepper. If desired, add whatever other garden veggies you enjoy - our family loves cucumbers; or add a slice of feta and some sliced green peppers and you've got a Greek "village" salad! Don't forget the crusty Italian bread to mop up the tomato and vinaigrette juices.

Provided by Feast Your Eyes

Categories Salad Dressings

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 medium red onion, thinly sliced and separated into rings
1/2 cup red wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 teaspoons honey
2 garlic cloves, minced
2 1/2 ounces capers, drained
2 teaspoons chives, snipped
coarse salt (Kosher or Sea salt)
fresh ground black pepper
1 cup extra virgin olive oil
6 -8 vine-ripened tomatoes, cored and cut into 1/2-inch-thick slices
1 cup kalamata olive, pitted
5 ounces cheese (crumbled blue cheese OR curls of Romano cheese made with a vegetable peeler)
1/3 cup mixed fresh herbs, minced (basil, flat-leaf parsley, tarragon, and mint)
crushed red pepper flakes (to taste) (optional)

Steps:

In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
Let salad stand for a minimum of 15 - 20 minutes before serving.
COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
Buon appetito!

Nutrition Facts : Calories 698.5, Fat 66.8, SaturatedFat 13.5, Cholesterol 22.7, Sodium 1176.3, Carbohydrate 20.5, Fiber 4.5, Sugar 9.3, Protein 9.7

EASY GREEK SALAD

Easy Greek Salad image

This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!

Provided by Elise Bauer

Categories Salad Make-ahead Quick and Easy Greek Salad

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
1/2 teaspoon dried dill, or 1 teaspoon chopped fresh dill
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
A heaping half cup crumbled feta cheese

Steps:

Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper. This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

Nutrition Facts : Calories 197 kcal, Carbohydrate 9 g, Cholesterol 11 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 253 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 6, UnsaturatedFat 0 g

TOMATO AND RED ONION SALAD

Tomato and Red Onion Salad image

Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 6

Ingredients

1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium
1 medium red onion, quartered and cut into 1/4-inch-thick slices
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality extra-virgin olive oil

Steps:

Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

GREEK-STYLE WATERMELON SALAD

Greek-Style Watermelon Salad image

It's not an immediately obvious combination - watermelon, cucumber, olives and feta - but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it's a lovely light lunch; with practically any grilled meat or fish, it's an ideal summer supper.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups cubed watermelon
2 large ripe tomatoes
1 medium cucumber
1 small red onion
1/3 cup pitted kalamata olives
1/3 cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Steps:

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 698 milligrams, Sugar 11 grams

GREEK TOMATO SALAD

Greek Tomato Salad image

"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

Steps:

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

More about "easy tomato red onion and kalamata olive summer salad food"

EASY TOMATO SALAD RECIPE - COOKIE AND KATE

Web Aug 31, 2020 This recipe features ripe tomatoes, fresh basil, soaked red onion, balsamic vinegar and olive oil. Recipe yields 4 to 6 side salads …
From cookieandkate.com
4.8/5 (11)
Calories 109 per serving
Category Salad

First, fill a small bowl with ice water and add the chopped red onion (soaking the onion will tame its intense flavor and make it more crisp). Set aside as you prep the remaining ingredients.
To assemble the salad, spread the tomato wedges over a large serving platter. Drain the onions well, and layer about one-third of the onions on top. Add half of the cherry tomatoes, followed by a layer of any optional additions, followed by another one-third of the onions. Finish with the remaining cherry tomatoes, followed by the remaining onions, and sprinkle the basil all over.
Drizzle the olive oil over the salad, followed by the balsamic vinegar. Sprinkle the salt and several twists of black pepper on top. Serve promptly. This salad is best consumed within a couple of hours, but leftover salad will keep in the refrigerator, covered, for 3 days.

Easy Tomato Red Onion And Kalamata Olive Summer Salad Food

EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD

EASY GREEK SALAD

This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!

TOMATO AND RED ONION SALAD

Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.

GREEK-STYLE WATERMELON SALAD

GREEK TOMATO SALAD

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