RED AND YELLOW TOMATO SALAD
Provided by Food Network
Time 30m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired.
RED AND YELLOW TOMATO SALAD WITH BASIL, OLIVES AND ONIONS
Pretty, great tasting summer salad that serves 12 and includes sweet yellow cherry or pear tomatoes. Share it or keep it on hand in the refrigerator for great lunches and healthy snacks.
Provided by sugarpea
Categories Onions
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.
Nutrition Facts : Calories 90.6, Fat 6.3, SaturatedFat 0.9, Sodium 13.1, Carbohydrate 8, Fiber 1.8, Sugar 4.5, Protein 1.5
TOMATO, SWEET ONION, AND CELERY SALAD
Steps:
- Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
- In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.
MARINATED CUCUMBER, ONION, AND TOMATO SALAD
This is an easy salad that is perfect for a warm summer day.
Provided by BogeyBill
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g
VINE RIPENED TOMATO, SWEET ONION AND BASIL SALAD
Make sure that the tomatoes are fresh vine-ripened tomatoes--they make all the difference in the world. A delicious and quick summer salad using fresh ingredients. For the garlic infused olive oil, I used the olive oil from Juenessa's Recipe #221637.
Provided by PaulaG
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
- In a small dish, blend the olive oil and vinegar together, pour over the salad.
- Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
- Allow to rest 10 to 15 minutes before serving.
TOMATO, BASIL, AND RED ONION SALAD
Steps:
- Arrange alternating slices of tomatoes and onions on a serving platter. Drizzle with vinegar and oil. Season with salt and pepper. Garnish with torn basil leaves.
FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES
Steps:
- Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.
TOMATO SALAD, WITH OLIVES AND SARDIN
Provided by Moira Hodgson
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the tomatoes and arrange them on a serving plate. Arrange the sardines over the top in a fan shape.
- Thinly slice the onion and arrange over the top. Add the olives and the basil. Sprinkle with salt and pepper. Dribble on the oil and vinegar.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 534 milligrams, Sugar 4 grams
TOMATO SALAD WITH RED ONION AND HERBS
Steps:
- In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.
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- First, fill a small bowl with ice water and add the chopped red onion (soaking the onion will tame its intense flavor and make it more crisp). Set aside as you prep the remaining ingredients.
- To assemble the salad, spread the tomato wedges over a large serving platter. Drain the onions well, and layer about one-third of the onions on top. Add half of the cherry tomatoes, followed by a layer of any optional additions, followed by another one-third of the onions. Finish with the remaining cherry tomatoes, followed by the remaining onions, and sprinkle the basil all over.
- Drizzle the olive oil over the salad, followed by the balsamic vinegar. Sprinkle the salt and several twists of black pepper on top. Serve promptly. This salad is best consumed within a couple of hours, but leftover salad will keep in the refrigerator, covered, for 3 days.
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