Red And Yellow Tomato Salad Recipes

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TOMATO AND RED ONION SALAD



Tomato and Red Onion Salad image

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

1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium
1 medium red onion, quartered and cut into 1/4-inch-thick slices
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality extra-virgin olive oil

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.

10-MINUTE TOMATO BASIL SALAD



10-Minute Tomato Basil Salad image

Perfect for summer, delightfully delicious!

Provided by nshawger

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g

TOMATO SALAD WITH RED BEANS



Tomato Salad With Red Beans image

This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice against both the juicy tomatoes and the soft beans, and because I love its herbal, crisp and refreshing flavor.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 11

2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
Fleur de sel or coarse sea salt
1 1/2 cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
1/2 cup finely diced celery
1 small garlic clove, puréed in a mortar and pestle or put through a press
2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
2 tablespoons chopped fresh mint, plus additional for garnish
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
3 to 4 cups baby arugula (optional)
12 barley rusks or 12 small but fairly thick slices toasted whole wheat country bread

Steps:

  • Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
  • Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 666 milligrams, Sugar 8 grams

YELLOW TOMATO SALAD



Yellow Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 12m

Yield 10 to 12 servings

Number Of Ingredients 6

3 large yellow tomatoes, sliced
Salt and fresh ground pepper
4 sprigs thyme, picked
1 medium Bermuda onion, thinly sliced
Olive oil
Sherry vinegar

Steps:

  • On a platter scatter tomato slices. Then sprinkle with salt, pepper, and thyme; layer onion slices around on top. Now drizzle with oil and vinegar.

RED AND YELLOW TOMATO SALAD WITH BASIL, OLIVES AND ONIONS



Red and Yellow Tomato Salad with Basil, Olives and Onions image

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

6 cups tomatoes, cut into wedges (about 3 pounds)
2 cups yellow cherry tomatoes (about 1 pound) or 2 cups red pear tomatoes
1 cup packed fresh basil leaf, rinsed and patted dry
20 medium nicoise olives (about 1 cup) or 20 medium other brine-cured black olives
3 red onions, halved lengthwise and cut lengthwise into thin wedges
1/3 cup olive oil
5 tablespoons balsamic vinegar
salt and pepper

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

RED AND YELLOW HEIRLOOM TOMATO PLATTER WITH BALSAMIC VINAIGRETTE



Red and Yellow Heirloom Tomato Platter With Balsamic Vinaigrette image

Summer on a platter! This salad is lovely in it's rustic simplicity. The tarragon adds a delicate anise note, different than the usual basil and tomato combination. Just add crusty chunks of bread to soak up the aromatic dressing, it's practically a meal in itself. Enjoy...

Provided by BecR2400

Categories     Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

4 large ripe tomatoes, thinly sliced
4 large ripe yellow tomatoes, thinly sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons minced fresh tarragon (or snipped fresh parsley)

Steps:

  • Arrange the tomato slices in an overlapping single layer on an attractive platter.
  • Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
  • Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.

Nutrition Facts : Calories 139.5, Fat 9.8, SaturatedFat 1.4, Sodium 236.5, Carbohydrate 12.1, Fiber 2.7, Sugar 4.8, Protein 3.1

GOURMET GARDEN TOMATO SALAD



Gourmet Garden Tomato Salad image

I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit. -Stacy Kibler, Centerville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4-inch slices
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, thinly sliced

Steps:

  • Arrange tomatoes on a serving platter. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over tomatoes. Sprinkle with cheese and basil.,

Nutrition Facts : Calories 167 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.

TAMI'S TRI COLOR CAPRESE SALAD



Tami's Tri Color Caprese Salad image

Yellow and red tomatoes along with leafy fresh basil make this salad bright and eye-catching. The taste is fresh and the preparation is easy.

Provided by Tami Jones

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

3 large yellow tomatoes, sliced
1 (4 ounce) package fresh basil, leaves stripped from stems
3 large red tomatoes, sliced
10 ounces fresh mozzarella cheese, sliced
1 shallot, very thinly shaved
2 tablespoons olive oil, or to taste
1 ½ tablespoons aged balsamic vinegar, or to taste
salt and ground black pepper to taste

Steps:

  • Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 10.7 g, Cholesterol 37.1 mg, Fat 15.1 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 79.5 mg, Sugar 6.7 g

TOMATO SALAD WITH RED ONION AND HERBS



Tomato Salad with Red Onion and Herbs image

Categories     Salad     Herb     Onion     Tomato     No-Cook     Quick & Easy     Summer     Chill     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon fresh lemon juice
1 tablespoon Sherry vinegar (available at specialty foods shops and some supermarkets)
1 teaspoon Dijon-style mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 cup olive oil (preferably extra-virgin)
2 1/2 pounds (about 6 medium) tomatoes, cored and cut into 1/2-inch-thick slices
1/2 cup thinly sliced red onion, separated into rings
2 shallots, sliced thin
1/3 cup minced mixed fresh herbs such as basil, parsley, tarragon, and/or mint plus an herb sprig for garnish

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.

HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA



Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula image

Provided by Suzanne Hamlin

Categories     salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 20

1 tablespoon toasted fennel seed
1 tablespoon toasted coriander seed
2 teaspoons whole white peppercorns
1 fennel bulb, cleaned, cored and julienned
1 medium red onion, julienned
12 French breakfast radishes, thinly sliced (these radishes, longer and milder than familiar round radishes, are sold at the Union Square Greenmarket)
Fine sea salt to taste
Freshly ground pepper to taste
Dashes of balsamic vinegar
1/2 cup herb olive oil or plain extra-virgin olive oil
1 1/2 pints tiny heirloom tomatoes (at least 3 kinds, like Sweet 100's, Sunburst or Yellow Gens)
1 minced shallot
10 basil leaves, shredded
1 yellow beefsteak tomato
1 red beefsteak tomato
2 bunches arugula, stemmed, washed and dried
3 to 4 tablespoons minced garlic
chives
6 double sprigs basil
1 baguette, optional

Steps:

  • With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
  • Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
  • Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
  • Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
  • If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 8 grams

TOMATO 'N' RED ONION SALAD



Tomato 'n' Red Onion Salad image

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

5 medium tomatoes, thinly sliced
4 slices red onion, separated into rings
1/4 cup lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup minced fresh cilantro

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 :

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