Herbed Boston Lettuce And Cherry Tomato Salad Recipes

CHERRY TOMATO SALAD

Cherry Tomato Salad image

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. -Sally Sibley, St. Augustine, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 quart cherry tomatoes, halved
1/4 cup canola oil
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano

Steps:

Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

Nutrition Facts : Calories 103 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO AND BIBB LETTUCE SALAD

Tomato and Bibb Lettuce Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup mayonnaise
2 1/2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons finely chopped fresh parsley
1 head bibb lettuce, separated into leaves
2 ripe beefsteak tomatoes, cut into wedges
1/2 small red onion, cut into rings
2 tablespoons pitted Kalamata olives, halved

Steps:

Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.

SOFT HERB SALAD

Soft Herb Salad image

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Provided by Julia Moskin

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 6 to 8 servings (can be doubled)

Number Of Ingredients 12

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup basil or mint leaves
1 cup arugula leaves
2 cups purslane, mâche or hearts of Boston lettuce leaves
4 tablespoons unsalted butter
1 cup sliced almonds
Salt and coarsely ground black pepper
¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste

Steps:

Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

CHERRY TOMATO CAESAR SALAD

Cherry Tomato Caesar Salad image

Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 garlic cloves, minced
1/4 teaspoon fine sea salt
2 teaspoons fresh lemon juice
3/4 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
4 crisp leaves romaine lettuce, thinly sliced
1/2 pound cherry tomatoes, preferably a mix of colors, halved
4 anchovies packed in oil, coarsely chopped
1 and 1/2 ounces Parmesan, more to taste
Black pepper

Steps:

In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 307 milligrams, Sugar 2 grams

HERBED CHERRY TOMATOES

Herbed Cherry Tomatoes image

Meet the Cook: My recipe's a good one for when you want a little fancier salad dish but one that's still quick to fix. I find it's especially popular served with grilled steak, baked potatoes and corn on the cob. I came across Herbed Cherry Tomatoes when I was a new bride searching for interesting ways that I could cook for my husband. Jerry and I now have a pair of daughters, ages 16 and 10. -Dianne Bahn, Yankton, South Dakota

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pint cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons white vinegar
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon sugar
Leaf lettuce, optional

Steps:

Place tomatoes in a large bowl; set aside. In a small bowl, combine oil and vinegar. Add parsley, basil, oregano, salt and sugar. Pour over tomatoes. , Cover and refrigerate for at least 3 hours. Drain; serve on lettuce if desired.

Nutrition Facts : Calories 56 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO AND HERB SALAD

Tomato and Herb Salad image

Great-tasting tomatoes are drizzled with a simple oil-and-vinegar dressing to create a showstopping salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
1 cup small grape tomatoes, cut in half
1/4 cup thinly sliced sweet onion (such as Walla Walla or Maui)
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh oregano leaves

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended.
On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

CHERRY TOMATO AND WHITE BEAN SALAD

Cherry Tomato and White Bean Salad image

This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.

Provided by Lidey Heuck

Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

Steps:

In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

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