Green And Red Tomato Salad Recipes

GREEN AND RED TOMATO SALAD

Green and Red Tomato Salad image

Don't turn up your nose at green tomatoes. In this clever recipe, red and green tomatoes are topped with a savory oil and vinegar dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 18 servings.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon pepper
3 medium red tomatoes, diced
3 medium green tomatoes, diced
1 medium red onion, thinly sliced into rings
3 tablespoons minced fresh basil

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, garlic, cumin and pepper; shake well. Refrigerate., In a large salad bowl, combine the tomatoes, onion and basil. About 30 minutes before serving, drizzle with dressing and toss to coat.

Nutrition Facts :

GREEN AND RED TOMATO SALAD

Green and Red Tomato Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons wine vinegar
1 shallot, quartered
1 garlic clove, lightly crushed with the side of a knife blade, then minced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 head iceberg lettuce, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long
1/2 head red cabbage, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long
2 English cucumbers, peeled and sliced into 1/8-inch discs
4 medium red tomatoes, cut into wedges
4 medium green tomatoes, cut into wedges

Steps:

Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then, leaving the blender running, add the olive oil in a thin stream. Set aside until needed.
Toss together the lettuce, cabbage, and cucumbers with enough of the dressing to coat, and gently fold in the tomatoes. Serve family style with additional dressing on the side.

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

Green Tomato Salad With Russian Dressing image

This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt, and if I don't make the mayonnaise myself, I always use Hellmann's (called Best in Western states) because it isn't sweet.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 12

Ingredients

1 1/4 pounds green tomatoes, sliced 1/4 inch thick
1 large red beefsteak tomato, halved and sliced 1/4 inch thick
2 teaspoons sherry vinegar or champagne vinegar
1 tablespoon extra virgin olive oil
Salt, preferably coarse sea salt or kosher salt, and freshly ground pepper to taste
1/4 cup Hellmann's Real Mayonnaise or Best Foods Mayonnaise (they are the same product)
1/4 cup plain low-fat yogurt
2 tablespoons ketchup
1 tablespoon capers, rinsed and chopped
2 tablespoons finely chopped red onion, soaked for five minutes in cold water, drained, rinsed, and drained on paper towels optional
1 teaspoon finely chopped fresh parsley
1 hardboiled egg, cut in wedges

Steps:

Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 368 milligrams, Sugar 6 grams, TransFat 0 grams

GREEK TOMATO SALAD

Greek Tomato Salad image

"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

Steps:

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GREEN PEPPER TOMATO SALAD

Green Pepper Tomato Salad image

My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GREEN TOMATO SALAD

Green Tomato Salad image

Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired by Rachael Ray, who gets green tomatoes from a wholesaler when they're scarce or has a favorite farmer at the Union Square Greenmarket in Manhattan set some aside during the late spring and early summer when they're abundant. You can adjust the amount of peppers to control the heat. And red tomatoes work fine if you can't find green ones.

Provided by Kim Severson

Categories easy, salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 large green tomatoes, cored, quartered and thinly sliced lengthwise
2 teaspoons kosher salt, plus more to taste
1 Persian cucumber or 1/3 seedless English cucumber, thinly sliced
1/2 medium white onion, thinly sliced
A fat handful each of parsley and mint, chopped
1 to 2 green chiles, such as serrano or jalapeño, seeded and thinly sliced or finely chopped
Juice of 1 lime
1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste

Steps:

Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 5 grams

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