Mixed Tomato Salad Recipes

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THE MOTHERSHIP TOMATO SALAD



The Mothership Tomato Salad image

Provided by Jamie Oliver

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped

Steps:

  • This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
  • If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
  • Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
  • Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
  • Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
  • This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

INSANELY EASY TOMATO SALAD



Insanely Easy Tomato Salad image

This is a recipe that I use when I have fresh tomatoes and basil from our garden. The fresher the tomatoes, the better the salad.

Provided by I Cook Therefore I

Categories     Onions

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 medium tomatoes, cubed
1 garlic clove, crushed
2 tablespoons chopped fresh basil (or to taste)
1 medium red onion, sliced thin
1/4 cup Italian dressing

Steps:

  • Mix all ingredients and refrigerate.
  • Enjoy!

Nutrition Facts : Calories 77.9, Fat 4.5, SaturatedFat 0.7, Sodium 250.1, Carbohydrate 9.4, Fiber 1.9, Sugar 5.7, Protein 1.5

MIXED TOMATO SALAD



Mixed Tomato Salad image

There are thousands of varieties of tomatoes, including beefsteak, plum, and small-size cherry, grape, and pear-use a mix for this simple salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
3 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 bunch arugula (6 to 8 ounces), washed well and dried

Steps:

  • Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
  • Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.

Nutrition Facts : Calories 152 g, Fat 11 g, Protein 3 g

MIXED GREEN SALAD



Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

  • Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

MIXED TOMATO SALAD



Mixed Tomato Salad image

Categories     Salad     Tomato     Summer

Yield Serves 4

Number Of Ingredients 5

2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
3 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and fresh ground pepper
1 bunch arugula (6 to 8 ounces), washed well and dried

Steps:

  • Core the beefsteak tomatoes; cut each into 8 wedges. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.
  • Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper. In a large bowl, toss the arugula with half the dressing. Divide the arugula and tomatoes evenly among 4 serving plates, or arrange on a platter; drizzle the tomatoes with the remaining dressing. Serve immediately.

MIXED TOMATO SALAD



Mixed Tomato Salad image

Incredibly flavorful, easy, tasty and healthy, this is a recipe you have to make!

Provided by Francine Lizotte

Categories     Other Salads

Time 15m

Number Of Ingredients 14

SALAD
4 c cherry tomatoes variety pack, washed and halved
1/4 c shallots, finely chopped
1 large clove garlic, pressed
1 Tbsp basil leaves, finely chopped plus more for garnish
1 tsp oregano leaves, finely chopped
3/4 c (120 g/12 oz.) mini bocconcini cheese, drained and halved
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
VINAIGRETTE
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp granulated sugar
1/4 tsp hot paprika

Steps:

  • 1. To a mixing bowl, add halved tomatoes, shallots, garlic, basil, oregano, Bocconcini, sea salt and freshly ground black pepper. Gently toss until the ingredients are well combined, cover and transfer to the fridge for at least 1 hour.
  • 2. To make the vinaigrette: In a small container, add extra virgin olive oil, balsamic vinegar, granulated sugar and hot paprika. Cover and shake well until everything is well blended. Transfer to the fridge until ready to serve.
  • 3. Before pouring the vinaigrette over the salad, give another good shake to make sure it's well mixed, pour it on, and gently toss the salad until the ingredients are well coated.
  • 4. To view this recipe on YouTube, click on this link >>>> https://youtu.be/pMyMs6S1Ox4

MIXED TOMATO SALAD



Mixed Tomato Salad image

A bit spicy, a touch sweet, this mixed tomato alad will be bursting with flavor-especially if you pick the ripest tomatoes you can find.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 pint red cherry tomatoes
1 pint yellow pear tomatoes
1 small or 1/2 large red onion, finely diced
1 clove garlic, minced
1/4 cup fresh basil, washed and chopped, plus sprigs for garnish
1/4 cup fresh cilantro, washed and coarsely chopped
1/2 teaspoon ground cumin
Salt and freshly ground pepper

Steps:

  • Halve the cherry and pear tomatoes. In a large bowl, mix the tomato halves with the onion and garlic.
  • Stir in the basil, cilantro, and cumin. Season the mixture with salt and pepper. Let stand for at least 15 minutes to let the flavors meld. Garnish with basil sprigs.

GARDEN TOMATO SALAD



Garden tomato salad image

This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish

Provided by Sarah Cook

Categories     Buffet, Side dish

Time 20m

Yield Serves 6 for a starter or lunch, or 8-10 with other dishes

Number Of Ingredients 6

1.25kg-1.5kg ripe tomatoes - as many colours, shapes, sizes and flavours as you can find
50g mixed soft herb - we used chives, thyme, parsley and mint
5-6 shallots , diced as finely as you can
3 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1 tbsp clear honey

Steps:

  • Slice the large-to-medium tomatoes and halve the smallest. Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.
  • Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb-shallot mix and some ground black pepper. Keep layering until everything is used up. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.
  • Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.

Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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