TOMATO AND RED ONION SALAD
Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.
TOMATO ONION SALAD
"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CHICKPEA SALAD WITH RED ONION AND TOMATO
A good chickpea salad, that is low-fat and high in protein.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g
CUCUMBER, TOMATO, AND RED ONION SALAD
This is a simple and great salad as a cooling accompaniment to curry or any spicy meal.
Provided by tastebudart
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Mix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 9.5 g, Fat 0.3 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.9 g
TOMATO-RED ONION SALAD
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
- Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.
RED ONION, TOMATO AND HERB SALAD
Steps:
- Arrange the sliced tomatoes on a shallow platter. Sprinkle the sugar on the tomatoes. Season with salt and pepper. Layer the onion rings on top of tomatoes. Garnish with chopped basil. Mix the vinegar and olive oil in a bowl and pour over the tomatoes and onions. Toss gently.
TOMATO AND RED ONION SALAD
Cool summer Salad with fresh vine ripened tomatos and sweet red onion. Simple, quick and delicious. Very nice garnished with fresh basil strips.
Provided by Derf2440
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line a platter with lettuce leaves.
- Cut tomatoes and onion into 1/4 inch slices.
- Line the lettuce leaves alternately with the tomato and onion slices. Drizzle olive oil and vinegar over. Sprinkle with salt and pepper.
Nutrition Facts : Calories 124, Fat 10.4, SaturatedFat 1.4, Sodium 303.7, Carbohydrate 7.3, Fiber 1.9, Sugar 3.8, Protein 1.4
TOMATO 'N' RED ONION SALAD
Ruby red tomatoes and pretty sliced onions in a tangy lime vinaigrette offer a nice change of pace from typical tossed green salads.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place tomatoes and onions in a shallow serving bowl. In a jar with a tight-fitting lid, combine the lime juice, oil, sugar, salt and cilantro; shake well. Pour over salad and toss gently to coat.
Nutrition Facts :
CHUNKY TOMATO AND BLACK OLIVE SALAD
Categories Salad Olive Tomato Quick & Easy Spring Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 6
Steps:
- Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.
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.
EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD
This refreshingly-light summer salad is my absolute favorite way to enjoy vine-ripened summer tomatoes. It's a quick and easy tummy-satisfying dish on a warm midday when the last thing I want to do is turn on the stove. The juicy tomatoes, sweet onions and rich-tasting Kalamatas are dressed simply with olive oil, red wine vinegar, fresh herbs, salt and pepper. If desired, add whatever other garden veggies you enjoy - our family loves cucumbers; or add a slice of feta and some sliced green peppers and you've got a Greek "village" salad! Don't forget the crusty Italian bread to mop up the tomato and vinaigrette juices.
Provided by Feast Your Eyes
Categories Salad Dressings
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
- Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
- On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
- Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
- Let salad stand for a minimum of 15 - 20 minutes before serving.
- COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
- COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
- Buon appetito!
Nutrition Facts : Calories 698.5, Fat 66.8, SaturatedFat 13.5, Cholesterol 22.7, Sodium 1176.3, Carbohydrate 20.5, Fiber 4.5, Sugar 9.3, Protein 9.7
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- Rinse and cut in half the tomatoes, green olives, and Kalamata olives. Rinse and finely chop the green onion and red pepper.
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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.
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