Del Sol Tomato Salad Recipes

MEDITERRANEAN TOMATO SALAD

Steps:

• In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic.
• Add sumac, kosher salt and a generous sprinkle of freshly ground pepper. Add lemon juice, white wine vinegar and extra virgin olive oil. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese (optional). Enjoy!

TOMATO AND LENTIL SALAD

Steps:

• Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
• In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
• Serve cold or at room temperature. This dish can be made 1 day ahead.

SIMPLE SUMMER TOMATO SALAD

Steps:

• Combine tomatoes, shallots, garlic, basil and parsley together in a bowl. Mix well. Drizzle with olive oil and sprinkle with salt and pepper. Let stand at room temperature for about an hour. Serve.

COSTA DEL SOL BARBEQUE SAUCE

Steps:

• Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

EASY TOMATO SALAD

Steps:

• Combine olive oil, vinegar and salt in a large salad bowl. Stir in onion. Fold tomatoes carefully into onion mixture.

PICKLED TOMATO SALAD

Steps:

• In a bowl, combine tomatoes, green pepper, onion and basil; set aside. In a saucepan, bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove pickling spices; cool to room temperature. Pour over vegetables. Cover and refrigerate at least 1 hour before serving.

DILLED CUCUMBER AND TOMATO SALAD

Steps:

• In a large glass bowl, combine tomatoes, cucumber and onion.
• In a small bowl, combine all remaining ingredients; blend well. Pour vinegar mixture over vegetables; toss to mix.
• Cover; refridgerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.