TAMI'S TRI COLOR CAPRESE SALAD
Yellow and red tomatoes along with leafy fresh basil make this salad bright and eye-catching. The taste is fresh and the preparation is easy.
Provided by Tami Jones
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.
Nutrition Facts : Calories 220.8 calories, Carbohydrate 10.7 g, Cholesterol 37.1 mg, Fat 15.1 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 79.5 mg, Sugar 6.7 g
YELLOW TOMATO SALAD
Provided by Food Network
Categories side-dish
Time 12m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- On a platter scatter tomato slices. Then sprinkle with salt, pepper, and thyme; layer onion slices around on top. Now drizzle with oil and vinegar.
RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
RED AND YELLOW TOMATO SALAD WITH BASIL, OLIVES AND ONIONS
Pretty, great tasting summer salad that serves 12 and includes sweet yellow cherry or pear tomatoes. Share it or keep it on hand in the refrigerator for great lunches and healthy snacks.
Provided by sugarpea
Categories Onions
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.
Nutrition Facts : Calories 90.6, Fat 6.3, SaturatedFat 0.9, Sodium 13.1, Carbohydrate 8, Fiber 1.8, Sugar 4.5, Protein 1.5
TOMATO AND RED ONION SALAD
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
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.
TOMATO SALAD WITH RED BEANS
This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice against both the juicy tomatoes and the soft beans, and because I love its herbal, crisp and refreshing flavor.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
- Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 666 milligrams, Sugar 8 grams
TOMATO SALAD WITH RED ONION AND HERBS
Steps:
- In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.
KIDNEY BEAN, RED ONION AND TOMATO SALAD
Provided by Nigella Lawson
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
- Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 10 grams
HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA
Provided by Suzanne Hamlin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
- Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
- Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
- Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
- If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 8 grams
RED AND YELLOW HEIRLOOM TOMATO PLATTER WITH BALSAMIC VINAIGRETTE
Summer on a platter! This salad is lovely in it's rustic simplicity. The tarragon adds a delicate anise note, different than the usual basil and tomato combination. Just add crusty chunks of bread to soak up the aromatic dressing, it's practically a meal in itself. Enjoy...
Provided by BecR2400
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the tomato slices in an overlapping single layer on an attractive platter.
- Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
- Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.
Nutrition Facts : Calories 139.5, Fat 9.8, SaturatedFat 1.4, Sodium 236.5, Carbohydrate 12.1, Fiber 2.7, Sugar 4.8, Protein 3.1
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- 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.
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