Simple Summer Tomato Salad Food

SUMMER SQUASH AND TOMATO SALAD

Summer Squash and Tomato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

TOMATO SALAD

Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil.

Nutrition Facts : Calories 114 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 252 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams

SUMMERTIME TOMATO SALAD

Summertime Tomato Salad image

This excellent and cool summer snack or side dish is very easy to make and takes very little time.

Provided by Jay

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 8h15m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup vegetable oil
¼ cup white vinegar
½ teaspoon white sugar
½ teaspoon ground black pepper
1 teaspoon Dijon mustard
2 teaspoons seasoned salt
3 tomatoes, diced
2 onions, diced

Steps:

Whisk together the vegetable oil, vinegar, sugar, pepper, mustard, and seasoned salt in a bowl; add the tomato and onion to the bowl and toss to coat; cover and refrigerate overnight.

Nutrition Facts : Calories 572.2 calories, Carbohydrate 20.4 g, Fat 55.1 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 8.6 g, Sodium 994 mg, Sugar 10.6 g

SUMMERTIME TOMATO SALAD

Summertime Tomato Salad image

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 medium ears sweet corn, husked
2 pounds cherry tomatoes (about 6 cups), halved
1 small yellow summer squash, halved lengthwise and sliced
1 cup fresh blueberries
1 small red onion, halved and thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh mint
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well., Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER TOMATO SALAD

Summer Tomato Salad image

This refreshing summer salad is delicious when fresh tomatoes are in season. For variety add 16 ounces spaghetti, cooked and drained, and toss to mix well. Serve with shredded Parmesan Cheese or cubes of fresh mozzarella cheese.

Provided by MarieRynr

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tomatoes, chopped
1/3 cup chopped green olives or 1/3 cup black Greek olive
1/4 cup chopped fresh parsley
1 tablespoon wine vinegar
1/4 cup olive oil
1/2 cup chopped purple onions or 1/2 cup sweet onion
1 medium garlic clove, chopped
1/4 cup chopped fresh basil or 1 1/4 tablespoons dried basil
salt and pepper
crumbled feta cheese (optional)

Steps:

Combine the tomatoes, olives, parsley, vinegar, olive oil, onion, garlic, basil, salt and pepper in a bowl and toss to mix well.
Sprinkle with cheese and serve at room temperature.

Nutrition Facts : Calories 111.4, Fat 10.3, SaturatedFat 1.4, Sodium 122.1, Carbohydrate 4.8, Fiber 1.5, Sugar 2.6, Protein 1.1

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Corn Salad With Tomatoes, Basil and Cilantro image

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

Steps:

Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

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