Tomato Salad With Parsley Vinaigrette Recipes

TOMATO SALAD WITH PARSLEY VINAIGRETTE

Steps:

• In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

TOMATO, LETTUCE AND OLIVE SALAD TOSSED WITH PARSLEY VINAIGRETTE

Steps:

• Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
• Combine lettuce, tomatoes and olives in large salad bowl; toss.
• Add dressing to salad and toss again.

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE

Steps:

• For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
• Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
• For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
• Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

SPICY TOMATO, PEPPER, CUCUMBER, MINT, AND PARSLEY SALAD

Steps:

• Salad:
• Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
• Dressing:
• To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

DICED AVOCADO-TOMATO SALAD WITH PARSLEY-LEMON VINAIGRETTE

Steps:

• Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
• Place in refrigerator for at least 1 hour.
• When ready to serve, combine tomato, avocado, and olives.
• Pour on vinaigrette, lightly toss, and place in serving dishes.
• Garnish with parsley sprigs.