Easy Tomato Red Onion And Kalamata Olive Summer Salad Recipes

TOMATO ONION SALAD

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.

EASY GREEK SALAD

Steps:

• Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper. This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
• Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD

Steps:

• In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
• Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
• On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
• Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
• Let salad stand for a minimum of 15 - 20 minutes before serving.
• COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
• COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
• Buon appetito!

TOMATO AND RED ONION SALAD

Steps:

• Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

POTATO, RED ONION & OLIVE SALAD

Steps:

• Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
• Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
• Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.

CHUNKY TOMATO AND BLACK OLIVE SALAD

Steps:

• Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.