Summertime Tomato Salad Recipes

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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

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

SUMMERTIME TOMATO SALAD



Summertime Tomato Salad image

This excellent and cool summer snack or side dish is very easy to make and takes very little time.

Provided by Jay

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 8h15m

Yield 2

Number Of Ingredients 8

½ cup vegetable oil
¼ cup white vinegar
½ teaspoon white sugar
½ teaspoon ground black pepper
1 teaspoon Dijon mustard
2 teaspoons seasoned salt
3 tomatoes, diced
2 onions, diced

Steps:

  • Whisk together the vegetable oil, vinegar, sugar, pepper, mustard, and seasoned salt in a bowl; add the tomato and onion to the bowl and toss to coat; cover and refrigerate overnight.

Nutrition Facts : Calories 572.2 calories, Carbohydrate 20.4 g, Fat 55.1 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 8.6 g, Sodium 994 mg, Sugar 10.6 g

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

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-MELON SALAD



Summertime Tomato-Melon Salad image

Looking for a savory summer salad? The combination of tomatoes, cantaloupe, avocado and greens sings with freshness and health.-Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 17

4 cups small baby heirloom tomatoes, halved
1 English cucumber, peeled and cubed
2 cups cubed cantaloupe
1 package (8 ounces) feta cheese, cubed
1 medium ripe avocado, peeled and cubed
1 bunch watercress, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup chopped red onion
CORIANDER-LIME VINAIGRETTE:
1 teaspoon coriander seeds
1/3 cup canola oil
3 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion., In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind., In a small bowl, whisk the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat.

Nutrition Facts : Calories 165 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 323mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

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