Sicilian Tomato Onion Salad Food

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TOMATO & ONION SALAD



Tomato & Onion Salad image

Make and share this Tomato & Onion Salad recipe from Food.com.

Provided by FloridaGrl

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
4 large tomatoes, thinly sliced
1 medium sweet onion, thinly sliced
1/4 cup chopped fresh basil

Steps:

  • Whisk together the first 5 ingredients in a large bowl.
  • Arrange tomato and onion slices in rows on a serving dish. Sprinkle with chopped basil. Drizzle evenly with marinade.
  • Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 142.5, Fat 13.7, SaturatedFat 1.9, Sodium 150.7, Carbohydrate 5.2, Fiber 1.4, Sugar 3.1, Protein 1

TOMATO ONION SALAD



Tomato Onion Salad image

"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 large tomatoes, sliced
2 medium sweet onions, thinly sliced and separate into rings
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO & ONION SALAD



Tomato & Onion Salad image

Make and share this Tomato & Onion Salad recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, thinly sliced
4 tomatoes, sliced
1/2 cucumber, sliced (optional)
1 green chili pepper, deseeded and finely chopped
2 garlic cloves, finely chopped
2 tablespoons malt vinegar
1 teaspoon superfine sugar
1/4 teaspoon salt

Steps:

  • Pour boiling water over the onion and leave for 10 minutes
  • Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
  • Mix the chili and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
  • This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

Nutrition Facts : Calories 30.7, Fat 0.2, Sodium 102.5, Carbohydrate 6.8, Fiber 1.4, Sugar 4, Protein 1.1

ITALIAN TOMATO ONION SALAD



Italian Tomato Onion Salad image

I made up this recipe as a copy cat to the tomato onion salad served at my favorite Italian place. It's not exactly the same but it's as close as I could get. This is a great veggie dish to have with pizza, lasagne or any Italian dish. UPDATED to adjust the amounts: I rarely use measuring utensils, especially when I'm making up a recipe and don't have time or the inclination to write everything down as I'm doing it. after reading your reviews I did notice some problems with the recipe...hopefully I've fixed them!

Provided by catalinacrawler

Categories     Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

4 large tomatoes
1 1/2 cups red onions, sliced
1 dash apple cider vinegar
1 teaspoon sea salt
1/4 cup fresh basil, chopped
1/2 tablespoon oregano
3 -4 fresh garlic cloves, minced
3 tablespoons olive oil
1 tablespoon crushed red pepper flakes (optional)
cracked black pepper

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.

SICILIAN ROMAINE-TOMATO SALAD



Sicilian Romaine-Tomato Salad image

Make and share this Sicilian Romaine-Tomato Salad recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 1h20m

Yield 4-6 salads, 4-6 serving(s)

Number Of Ingredients 10

1 -2 peeled garlic clove, cut into slivers
1/3 cup olive oil
1 large head romaine lettuce, washed, dried, torn into bite-size pieces, and chilled
2 tablespoons fresh lemon juice
1 cup crouton
1/2 teaspoon dried basil or 1/2 teaspoon oregano
salt and pepper
2 medium tomatoes, peeled and cut into wedges
1/3 cup grated parmesan cheese
4 -6 flat anchovy fillets, drained and minced

Steps:

  • Put garlic slivers and oil in a salad bowl; leave 1 hour.
  • When ready to serve, remove and discard garlic.
  • Add romaine; toss lightly.
  • Add lemon juice, croutons, basil or oregano, salt and pepper; toss.
  • Mix in tomatoes, cheese, and anchovies; toss.

SICILIAN SALAD



Sicilian Salad image

Cheese cubes give substance to this beautiful, mild and fresh pasta salad. It makes a great side in any season. -Ben Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1 package (7 ounces) small pasta shells
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 large tomato, diced
1 cup cubed part-skim mozzarella cheese
1/2 cup chopped red onion
1/3 cup sliced ripe olives, drained
1/4 cup minced fresh parsley
1/4 cup olive oil
1 to 1-1/4 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. , In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 606mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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