SUMMER TOMATO AND HORSERADISH SALAD
Even better when made with all different types of ripe tomatoes - the more colour the better!
Provided by Jamie Oliver
Categories Sides Jamie's Dinners Vegetables Alfresco Tomato
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What's going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Don't worry about the salad being too salty, as a lot of the salt drips away.
- Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1-2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning - you may or may not need salt but will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread.
- This salad is fantastic with roast beef, goat's cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.
Nutrition Facts : Calories 119 calories, Fat 12.1 g fat, SaturatedFat 1.8 g saturated fat, Protein 0.6 g protein, Carbohydrate 2.1 g carbohydrate, Sugar 2 g sugar, Sodium 0.43 g salt, Fiber 0.8 g fibre
SUMMERTIME TOMATO SALAD
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
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
SIMPLE SUMMER TOMATO SALAD
This Simple Summer Tomato Salad with tomatoes, shallots, garlic, herbs and olive oil is the perfect salad for any summer get together.
Provided by Deseree
Categories Side Dishes
Time 1h
Number Of Ingredients 7
Steps:
- Combine tomatoes, shallots, garlic, basil and parsley together in a bowl. Mix well. Drizzle with olive oil and sprinkle with salt and pepper. Let stand at room temperature for about an hour. Serve.
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
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
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
SUMMER TOMATO & CANTALOUPE SALAD
Steps:
- Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.
- Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.
- Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
- Gently toss to combine and garnish with fresh mint. Serve.
- Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.
Nutrition Facts : ServingSize 1 side salads, Calories 105 kcal, Carbohydrate 13.9 g, Protein 1.3 g, Fat 5.7 g, SaturatedFat 0.8 g, Sodium 48 mg, Fiber 1.6 g, Sugar 11.5 g
SUMMER TOMATO SALAD
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
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
SUMMER CHERRY TOMATO SALAD
This is a great slad for those home growm little beauties! So easy, and is especially lovely when different colour cherry tomatoes are used.
Provided by Tisme
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put onion in a bowl with the vinegar and oil. Toss well and leave to marinate in refrigerator for 1 hour, until flavours blend.
- When marinated, remove from fridge and add tomatoes, salt flakes, and cracked pepper.
- Toss salad and just before serving, sprinkle tomato salad with the basil.
- Serve.
Nutrition Facts : Calories 111.8, Fat 7.2, SaturatedFat 1, Sodium 12.2, Carbohydrate 11.6, Fiber 3.1, Sugar 7.1, Protein 2.2
SUMMER TOMATO SALAD
This recipe is great ending to a hot summer day. It is a family recipe passed down to me from my great grandmother. My grandmother and I used to sit outside with candles all around us with this salad and warm conversation. The original recipe was first used in 1912.
Provided by PEGGYLEBLANC
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. Refrigerate 30 minutes and toss again before serving.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 5.3 g, Fat 0.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 36.6 mg, Sugar 0.1 g
MEDITERRANEAN TOMATO SALAD
Use medium size campari or cocktail tomatoes for this tomato salad. Slice into quarters from stem to stem and be sure to use a good quality extra virgin olive oil for the best fruity taste.
Provided by Heidi
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, gently toss the tomatoes, parsley, red onion, capers and garlic. Drizzle the olive oil and lemon juice over the tomato mixture and season with kosher salt and black pepper. Toss to coat and taste for seasoning, adding more salt and pepper if needed. Let the salad marinate for about 15 minutes for the flavors to meld. Serve or refrigerate for up to 2 days.
Nutrition Facts : ServingSize 1 cup, Calories 119 kcal, Carbohydrate 9 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 536 mg, Fiber 3 g, Sugar 4 g
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