Chopped Tomato Salad Tamatar Nu Salade Recipes

CHOPPED CUCUMBER AND TOMATO SALAD

Chopped Cucumber and Tomato Salad image

Here's an easy summer salad that's always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.

Provided by David Tanis

Categories salads and dressings, vegetables, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 roasted peppers, preferably orange or yellow, chopped
3 cups halved cherry tomatoes
3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
1/2 cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3 tablespoons roughly chopped flat-leaf parsley
4 ounces feta or queso fresco, crumbled (about 1 cup)

Steps:

Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

MEDITERRANEAN CHOPPED SALAD

Mediterranean Chopped Salad image

Make this Mediterranean Chopped Salad for a large crowd. It's full of veggies, chickpeas, feta cheese, and olives and tossed in a lemony herb dressing!

Provided by Yumna Jawad

Categories Salads

Time 15m

Number Of Ingredients 15

Ingredients

2 heads romaine lettuce (chopped, about 6 cups)
1 pint grape tomatoes (quartered)
1 cup chopped Persian cucumbers
15 ounce can chickpeas (drained and rinsed)
¼ cup red onions (finely chopped)
¼ cup Kalamata olives pitted (sliced)
¼ cup crumbled feta cheese
1 tablespoon parsley chopped
¼ cup olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 garlic clove ( pressed)
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.

Nutrition Facts : Calories 226 kcal, Carbohydrate 22 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 493 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

CLASSIC ISRAELI SALAD (PAREVE)

Classic Israeli Salad (Pareve) image

An easy, vegan recipe for classic Israeli salad, made with diced tomatoes, cucumbers, and bell peppers, simply tossed with olive oil, lemon juice, and salt.

Provided by Giora Shimoni

Categories Side Dish Lunch Dinner Salad

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

3 medium tomatoes, cored, seeded, and cut into 1/4-inch dice
3 Persian cucumbers, or 1 large English cucumber, cut into 1/4-inch dice
1 red bell pepper, cored and chopped into 1/4-inch dice
3 scallions, trimmed, white and light green parts thinly sliced into rounds
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice, from about 1 large lemon
Sea salt, or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.

Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CHOPPED TOMATO SALAD (TAMATAR NU SALADE)

Chopped Tomato Salad (Tamatar Nu Salade) image

Savor the seductive aromas and flavors of India with this peppy tomato salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

3 medium (1 pound) tomatoes, chopped
1/4 cup dry-roasted unsalted peanuts, coarsely chopped
1/4 cup finely chopped fresh cilantro
1 tablespoon sugar
2 to 3 fresh Thai, serrano or cayenne chilies, finely chopped
1/2 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon black or yellow mustard seed

Steps:

Mix all ingredients except oil and mustard seed in medium bowl.
Heat oil and mustard seed in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops.
Pour hot oil mixture over tomato mixture; toss well.

Nutrition Facts : Calories 125, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg

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