Chunky Garden Tomato Salad Recipes

GARDEN TOMATO SALAD

Garden Tomato Salad image

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. -Shannon Arthur, Upper Arlington, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 large tomatoes, cut into wedges
1 large sweet onion, cut into thin wedges
1 large cucumber, sliced
DRESSING:
1/4 cup olive oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon minced fresh basil
1 teaspoon minced chives
1/2 teaspoon salt

Steps:

In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHUNKY GARDEN TOMATO SALAD

Chunky Garden Tomato Salad image

Make and share this Chunky Garden Tomato Salad recipe from Food.com.

Provided by Parsley

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 large garden tomatoes, homegrown, cut into large dice
1 vidalia onion, diced large
1 medium cucumber, cut lengthwise then cut into large dice
1 -2 tablespoon chopped fresh basil
1 tablespoon olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1/4 teaspoon sugar

Steps:

In a large bowl, toss together the diced tomatoes, cucimbers, onion and chopped basil; set aside.
In a small bowl, whisk together oil, red wine vinegar, salt, pepper, dill weed and sugar.
Pour the dressing over veggie mixture and gently toss to coat.
Chill before serving.

Nutrition Facts : Calories 52.3, Fat 2.5, SaturatedFat 0.4, Sodium 200, Carbohydrate 7.4, Fiber 1.6, Sugar 4.2, Protein 1.3

MARINATED TOMATO SALAD WITH HERBS

Marinated Tomato Salad with Herbs image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Steps:

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

GARDEN TOMATO SALAD

Garden Tomato Salad image

You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

11 pounds (about 33) ripe medium tomatoes, cut into 1-inch pieces
2 medium red onions, halved lengthwise and thinly sliced into half moons
1 cup extra-virgin olive oil
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
1 bunch fresh basil leaves, washed well

Steps:

Combine tomatoes and onions in a large serving bowl. Drizzle with the olive oil, and sprinkle with the salt and pepper. Cover with plastic wrap; let stand at room temperature at least 1 hour to allow flavors to develop. Snip basil, and toss into salad just before serving.

CHUNKY TOMATO SALAD

Chunky Tomato Salad image

Make and share this Chunky Tomato Salad recipe from Food.com.

Provided by Sageca

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tomatoes, cut into 3/4-inch pieces
1/3 cup kalamata olive, pitted halved
1 cup canned artichoke heart, quarterd
1/2 cup green pepper, diced
1 cup mozzarella cheese, cubed
1/3 cup red onion, sliced
1/4 cup fresh basil, thinly sliced
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt & pepper

Steps:

Combine tomatoes, artichokes, olives onions and cheese in medium bowl.
Sprinkle on the basil,olive oil and lemon juice; toss to blend well.
Season salad to taste with salt and pepper.

Nutrition Facts : Calories 272, Fat 21.4, SaturatedFat 5.8, Cholesterol 22.1, Sodium 290.7, Carbohydrate 13.8, Fiber 6.1, Sugar 5.2, Protein 9

GOURMET GARDEN TOMATO SALAD

Gourmet Garden Tomato Salad image

I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit. -Stacy Kibler, Centerville, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4-inch slices
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, thinly sliced

Steps:

Arrange tomatoes on a serving platter. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over tomatoes. Sprinkle with cheese and basil.,

Nutrition Facts : Calories 167 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.

GARDEN TOMATO SALAD

Garden tomato salad image

This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish

Provided by Sarah Cook

Categories Buffet, Side dish

Time 20m

Yield Serves 6 for a starter or lunch, or 8-10 with other dishes

Number Of Ingredients 6

Ingredients

1.25kg-1.5kg ripe tomatoes - as many colours, shapes, sizes and flavours as you can find
50g mixed soft herb - we used chives, thyme, parsley and mint
5-6 shallots , diced as finely as you can
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tbsp clear honey

Steps:

Slice the large-to-medium tomatoes and halve the smallest. Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.
Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb-shallot mix and some ground black pepper. Keep layering until everything is used up. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.
Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.

Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

CHUNKY GREEK SALAD

Chunky Greek Salad image

Make and share this Chunky Greek Salad recipe from Food.com.

Provided by GinnyP

Categories Vegetable

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cucumbers, large diced
2 cups tomatoes, cut into chunks
1/4 cup chopped red onion
6 ounces crumbled feta cheese
pitted black olives, about 10
1/4 cup olive oil
2 tablespoons dried oregano

Steps:

Combine all ingredients in a large bowl.
Toss until well blended.
Chill several hours to blend flavors.

Nutrition Facts : Calories 135.3, Fat 11.7, SaturatedFat 4.3, Cholesterol 20.1, Sodium 255.3, Carbohydrate 4.6, Fiber 1.1, Sugar 2.8, Protein 3.9

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