Summer Tomato Salad Recipes

SUMMER TOMATO SALAD

Summer Tomato Salad image

This refreshing summer salad is delicious when fresh tomatoes are in season. For variety add 16 ounces spaghetti, cooked and drained, and toss to mix well. Serve with shredded Parmesan Cheese or cubes of fresh mozzarella cheese.

Provided by MarieRynr

Categories Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tomatoes, chopped
1/3 cup chopped green olives or 1/3 cup black Greek olive
1/4 cup chopped fresh parsley
1 tablespoon wine vinegar
1/4 cup olive oil
1/2 cup chopped purple onions or 1/2 cup sweet onion
1 medium garlic clove, chopped
1/4 cup chopped fresh basil or 1 1/4 tablespoons dried basil
salt and pepper
crumbled feta cheese (optional)

Steps:

Combine the tomatoes, olives, parsley, vinegar, olive oil, onion, garlic, basil, salt and pepper in a bowl and toss to mix well.
Sprinkle with cheese and serve at room temperature.

Nutrition Facts : Calories 111.4, Fat 10.3, SaturatedFat 1.4, Sodium 122.1, Carbohydrate 4.8, Fiber 1.5, Sugar 2.6, Protein 1.1

SUMMERTIME TOMATO SALAD

Summertime Tomato Salad image

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 medium ears sweet corn, husked
2 pounds cherry tomatoes (about 6 cups), halved
1 small yellow summer squash, halved lengthwise and sliced
1 cup fresh blueberries
1 small red onion, halved and thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh mint
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well., Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.

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