Red And Yellow Tomato Salad With Basil Olives And Onions Food

MARINATED TOMATO SALAD

Steps:

• Prep your red onions, sliced tomatoes, and fresh basil.
• In a bowl, add tomatoes, onions and basil. Set aside.
• In a new small bowl, whisk together olive oil, red wine vinegar, salt and pepper.
• Pour oil mixture over tomatoes and mix well.
• Let tomatoes and onions marinate for 20 minutes at room temperature.
• If you choose to refrigerate, please note that olive oil is a fat and solidifies to an extent after long periods in colder temperatures. Make sure you bring salad to room temperature for 30 minutes and then stir to liquefy olive oil in salad prior to serving. This is with all olive oils.

CHERRY TOMATO SALAD

Steps:

• Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
• Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
• Place tomatoes, onion and basil in a bowl.
• Pour over Dressing. Gently toss and serve immediately.

TOMATO AND RED ONION SALAD

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.

5-INGREDIENT MEDITERRANEAN SALAD

Steps:

• Prepare vegetables. Slice tomatoes, peppers and onion and chop the garlic.
• Make the dressing by whisk 2 tbsp extra virgin olive oil with 1 tbsp vinegar and a pinch of thick sea salt. Set aside.
• Assemble the salad by first placing the large tomatoes, then the cherry tomatoes, then the pepper and finally the onions. Sprinkle with chopped garlic and basil. Drizzle the salad dressing and add ground black pepper and a pinch of thick sea salt.

TOMATO ONION SALAD

Steps:

• Cut the onion into thin slices. Soak the slices for 5 minutes in a bowl of cold water. Add an ice cube if your tap water doesn't get very cold. This removes most of the pungency.
• In the meantime slice the tomatoes into wedges - about 1/4 inch thick - and add them to a small salad bowl. Chop the dill (or other herb) and add as well.
• Now drain the onion slices and pat dry with a kitchen or paper towel. Add to the remaining ingredients.
• To finish off the Tomato Onion Salad, drizzle a little oil to lightly coat the vegetables, and season with salt and pepper to taste.
• Gently toss everything to combine and serve right away. This is the traditional salad served with Plov called Shakarob.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

Steps:

• Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil until it emulsifies. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.).
• Bring water and broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
• Mix tomatoes, feta, basil, olives, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper.
• Add pine nuts right before serving; toss. Garnish with fresh parsley.

CRISP TOMATO & BOCCONCINI SALAD

Steps:

• On large plate, toss the onion with the vinegar and a pinch of salt.
• Spread in a single layer and let sit for 20 minutes to pickle.
• In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
• In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
• Fill 4 martini glasses with the tomato salad, bocconcini and onions.

VINE RIPENED TOMATO, SWEET ONION AND BASIL SALAD

Steps:

• Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
• In a small dish, blend the olive oil and vinegar together, pour over the salad.
• Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
• Allow to rest 10 to 15 minutes before serving.

WW TOMATO SALAD WITH RED ONION AND BASIL 2-POINTS

Steps:

• To prepare the dressing, in a small bowl, whish the vinegar, oil, sugar, salt, mustard and pepper.
• In a large salad bowl, combine the tomatoes, onions and basil.
• Drizzle with the dressing; toss to coat.
• Refrigerate, covered, tossing once, until the flavors are blended, at least 1 hour.

CHERRY TOMATO AND RED ONION SALAD

Steps:

• Chop garlic in food processor. Add lemon juice and basil; process until basil is finely chopped. With machine running, gradually blend in oil. Season dressing to taste with salt and pepper. Enclose in jar with tight-fitting lid. Toss tomatoes and onions in large bowl with enough dressing to coat. Season salad to taste with salt and pepper. Arrange cheese on platter. Top with tomato salad and serve.

TOMATO OLIVE SALAD

Steps:

• Whisk together first five ingredients.
• Place cheese in a plastic bag and pour in dressing.
• Marinate mozzarella cheese at least 4 hours or overnight.
• In a large bowl mix together tomatoes, olives, basil and red onion.
• Stir into tomatoes, marinated mozzarella along with the dressing.
• Chill until ready to serve.

TOMATO, ONION AND ZUCCHINI SALAD

Steps:

• Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

RED AND YELLOW TOMATO SALAD

Steps:

• In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired.

PANZANELLA SALAD WITH RED ONIONS, FRESH BASIL, AND OLIVES

Steps:

• Place the tomatoes in a colander or strainer over a bowl and toss with a teaspoon of kosher salt. Let sit for 15 to 30 minutes to collect the tomato juices.
• Heat the oven to 350 degrees F.
• Toss the bread cubes with 1 tablespoon of olive oil on a sheet pan and place them in the oven to bake for 15 minutes. Stir the bread cubes halfway through.
• Cool on a wire rack.
• Add the red onion, garlic, oregano, mustard, and vinegar to the drained juice from the tomatoes.
• Whisking or stirring constantly, drizzle the rest of the olive oil into the dressing ingredients. Season with salt and pepper. Let sit for about 10 minutes.
• Toss all of the ingredients (tomatoes, croutons, basil, together in a large bowl and let rest at room temperature for at least 30 minutes.
• Serve.

TOMATO AND ONION SALAD

Steps:

• Put the onion and tomato into a decent size bowl.
• Add the olive oil, salt, and pepper, then mix.
• Add the vinegar, pesto, basil and sugar, then mix again.
• It's then fine to leave in the fridge if you want it for a lunch another day or in a tupper ware box, or ready to eat, then and there!
• Obviously, the last step is... ENJOY!!!!! xxxx thanks to all in advance

LENTIL SALAD WITH CARROTS, YELLOW TOMATOES, AND BELL PEPPERS

Steps:

• Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

TOMATO SALAD WITH CELERY, CAPERS, OLIVES AND BALSAMIC

Steps:

• Make a nice bed of arugula on a large platter. Arrange the sliced tomatoes on top, followed by the celery and red onions. Sprinkle on the basil, olives and capers. Drizzle with the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper.

TOMATO, BASIL, AND RED ONION SALAD

Steps:

• Arrange alternating slices of tomatoes and onions on a serving platter. Drizzle with vinegar and oil. Season with salt and pepper. Garnish with torn basil leaves.

RED AND YELLOW TOMATO SALAD WITH BASIL, OLIVES AND ONIONS

Steps:

• Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.

BASIL, TOMATO AND ONION SALAD WITH CHEESE

Steps:

• Core and slice the tomatoes about 1/8-inch thick. Peel the onions whole and cut into same-size slices. Shingle the tomato and onion slices with basil leaves on a platter. Place the grated mozzarella in the center of the platter. Mix the oil, lemon juice, oregano and salt and pepper to taste. Pour over everything and sprinkle with grated Parmesan cheese. This recipe serves 6. Comments: Tomatoes and fresh basil simply belong together. What a marriage! This is one of my favorite summer salads, especially if you can bring the tomatoes in from your garden while they are still warm from the sun. Keep this recipe tucked away until next summer. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 09-01-1995 Recipe by: Jeff Smith

FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES

Steps:

• Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.