Italian Tomato Salad Food

EASY ITALIAN TOMATO SALAD

Steps:

• In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.

ITALIAN TOMATO CUCUMBER SALAD

Steps:

• Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

TOMATO SALAD RECIPE

Steps:

• Cut the tomatoes into large pieces. Put into a large bowl.
• Crush and chop the garlic. Set aside
• Combine olive oil, balsamic vinegar, mustard. Mix by hand until well blended.
• Add dried basil, oregano, and garlic. Mix again for about 20 seconds.
• Pour the dressing over the tomatoes.
• Cover and set aside or in the refriderator for about 2 hours.
• Take out of the refridgerator, mix again.
• Cut the fresh basil leaves. Garnish and serve.

TOMATO, BASIL AND FETA PASTA SALAD

Steps:

• In a large salad bowl, add ingredients as you are preparing them in the above listed order: tomatoes, bell peppers, basil, feta cheese, garlic, olive oil and pepper.
• Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. Drain.
• Add cooked pasta directly from the pot to salad bowl. This will allow hot pasta to melt feta cheese a bit and help flavours marry each other. A bit of pasta water transferring with pasta is fine.
• Add a pinch of salt and gently stir pasta salad just enough to combine. Serve warm or cold.

ITALIAN TOMATO ONION SALAD

Steps:

• Cut tomatoes into wedges scraping all juice, seeds and pulp into a mixing bowl.
• Slice the onion into thin strips.
• In the mixing bowl combine the onion, tomatoes, lemon juice, cider vinegar and sea salt, stir.
• Let sit for at least an hour to let the salt tenderize the tomato and onion; stir often.
• Add basil, oregano, garlic, olive oil and red pepper to taste; let marinate 30 minutes.
• Serve with crusty Italian bread or sour dough flute slices.

ITALIAN TOMATO SALAD

Steps:

• Wash the tomatoes well.
• Cut crosswise to make 1cm slices.
• Cut the fresh cheese to make 1/2cm slices.
• Wash the basil leaves.
• In a small bowl, mix vinegar, olive oil and dried oregano.
• Season with salt and pepper to taste.
• On a large serving plate, arrange tomato slices and black olives.
• Top with sliced cheese and sprinkle dressing over the salad.
• Garnish with basil leaves.

ITALIAN TOMATO SALAD

Steps:

• Layer tomatoes, cucumber and onion in a large salad bowl. Combine oil, vinegar, basil, salt and pepper; drizzle over vegetables. Cover and refrigerate; until ready to serve.

ITALIAN TOMATO SALAD (MARINATED TOMATO SALAD)

Steps:

• Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer.
• Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
• Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.
• Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
• Garnish with fresh ground pepper when ready to serve.

TOMATO SALAD WITH ITALIAN BEANS

Steps:

• Combine beans, tomatoes and dressing.
• Refrigerate 1 hour.
• Top with basil and cheese just before serving.

ITALIAN TOMATO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 to 5 minutes or until al dente; drain and place into a large serving bowl. Toss with dressing and tomatoes. Top with Parmesan and serve.

ITALIAN TOMATO SALAD RECIPE ~ VEGAN • VEGGIE SOCIETY

Steps:

• Using a very sharp knife slice the tomatoes into small wedges and add them to a serving bowl with the capers.
• Slice the purple onion into thin strips or rounds and sprinkle on top of the tomatoes. Add the fresh oregano, dill, chives and basil.
• Drizzle the salad with the olive oil and red wine vinegar.
• Season with the Fleur the Sel sea salt and gently toss to coat. Allow to macerate at room temperature for 5minutes.
• Garnish with the chive blossoms and serve promptly with a few extra flakes of Fleur de Sel on top to your taste.
• OPTIONAL: Add vegan feta cheese on top if you desire, I love the one from Follow Your Heart or you can make your own.
• HowToSection Make the Oil-Free Dressing: Array