Tomato And Parsley Salad Recipes

TOMATO AND PARSLEY SALAD

Tomato and Parsley Salad image

This tomato salad is so easy to make, you'll make it all summer long.

Provided by Pam Greer

Time 10m

Number Of Ingredients 6

Ingredients

6 cups tomatoes (chopped)
1 cup fresh flat leaf parsley (chopped)
1 cup red onion (thinly sliced)
2 tbsp lemon juice (fresh squeezed)
2 tbsp extra virgin olive oil
salt and pepper (to taste)

Steps:

Combine tomatoes, parsley and red onion in a bowl.
Whisk together the lemon juice and olive oil or shake them in a lidded mason jar.
Pour the dressing over the salad and toss to combine. Taste and season with salt and pepper.

Nutrition Facts : Calories 83 kcal, Carbohydrate 9 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

TOMATO SALAD WITH PARSLEY VINAIGRETTE

Tomato Salad with Parsley Vinaigrette image

Give tomatoes a flavor boost with this fast salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1/2 cup fresh parsley
1/3 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
Coarse salt and ground pepper
6 plum tomatoes, cored and quartered

Steps:

In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g

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

Ingredients

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

EASY ITALIAN TOMATO SALAD

Easy Italian Tomato Salad image

My guests were delighted with the colorful fresh-tasting salad. It has a wonderful dressing-made with fresh basil and parsley-to complement the juicy tomato slices.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 tablespoons olive oil
4-1/2 teaspoons red wine vinegar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium tomatoes, sliced
1 small red onion, thinly sliced and separated into rings

Steps:

In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.

Nutrition Facts : Calories 127 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

MIDDLE EASTERN TOMATO SALAD

Middle Eastern Tomato Salad image

This salad is a perfect side dish for any phase of the South Beach Diet, or any other diet for that matter, and it's an incredible tasting summer treat for anyone, whether or not you're on a diet. I think it pairs wonderfully with any kind of grilled meat or fish.

Provided by mjkitty96

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup seeded, finely diced cucumber
1 teaspoon salt
1 cup finely diced tomato
1 cup finely diced sweet onion (such as Vidalia®)
1 cup finely chopped fresh parsley
¾ cup finely chopped mint, or to taste
2 tablespoons olive oil, or more to taste
1 tablespoon fresh lemon juice, or more to taste
salt and ground black pepper to taste

Steps:

Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.

Nutrition Facts : Calories 48.3 calories, Carbohydrate 4.1 g, Fat 3.5 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 1.8 g

SPICY TOMATO, PEPPER, CUCUMBER, MINT, AND PARSLEY SALAD

Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad image

Provided by Aglaia Kremezi

Categories Salad Tomato Vegetarian Low Cal High Fiber Vinegar Lemon Mint Meat Cucumber Arugula Healthy Low Cholesterol Vegan Thyme Jalapeño Parsley

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)
Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Pinch of sumac (optional)

Steps:

Salad:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
Dressing:
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

TOMATOES WITH PARSLEY PESTO

Tomatoes with Parsley Pesto image

You'll love the summery flavor of this pretty salad. It's a snap to whip up the pesto in the blender then pour it over ripe tomato wedges. -Donna Hackman, Bedford, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup packed fresh parsley
1/4 cup minced chives
1 garlic clove, peeled
1/4 teaspoon salt
Dash pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
3 medium tomatoes, cut into wedges

Steps:

In a blender, combine the parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar., Transfer to a large bowl; cover and refrigerate until serving. Just before serving, add tomatoes; toss to coat.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PARSLEY SALAD WITH COUNTRY HAM, TOMATOES AND ASIAGO

Parsley Salad With Country Ham, Tomatoes and Asiago image

Provided by Amanda Hesser

Categories salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 plum tomatoes
1/4 cup plus 2 tablespoons olive oil
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons lemon juice
4 cups loosely packed flat-leaf parsley leaves
3/4 cup croutons, made with country bread
3 tablespoons grated Wisconsin asiago or Parmesan
4 paper-thin slices Smithfield country ham or prosciutto

Steps:

The night before serving, prepare the tomatoes: preheat the oven to its lowest setting, about 160 degrees. In a medium bowl, combine the tomatoes with 2 tablespoons olive oil and the sugar. Season to taste with salt and pepper. Arrange tomatoes on a baking rack fitted on top of a baking sheet. Bake overnight, 6 to 8 hours, until the tomatoes are shriveled and partially dried. Remove from oven, and let cool. Thinly slice, drain juices and reserve.
In a small bowl, whisk remaining olive oil, garlic and lemon juice. Season to taste with salt and pepper. In a large bowl, combine parsley, croutons, cheese and tomatoes. Slowly add dressing; toss until coated. Place a slice of ham on each of 4 plates; mound salad on top of each slice. Serve.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 627 milligrams, Sugar 3 grams

LAMB, TOMATO AND PARSLEY SALAD

Lamb, tomato and parsley salad image

Make and share this Lamb, tomato and parsley salad recipe from Food.com.

Provided by JustJanS

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

500 g lamb backstraps
olive oil flavored cooking spray
4 green onions, thinly sliced diagonally
2 cups fresh flat-leaf parsley, roughly chopped
200 g cherry tomatoes, halved
1/2 cup kalamata olive, pitted
grilled lavash bread, to serve
hummus, to serve
2 teaspoons extra virgin olive oil
1 clove garlic, crushed
1 lemon, juice of
salt & freshly ground black pepper

Steps:

Preheat a chargrill or heavy based frypan over medium high heat.
Spray lamb with oil.
Season with salt and pepper.
Cook the lamb for 10 minutes (medium), or until cooked to your liking, turning occasionally, then allow to rest for 10 minutes.
Combine the oniions, parsley, tomatoes and olives in a large bowl.
Slice the lamb and add to the salad mixture.
Pour over the dressing and toss.
Serve with the lavash and hommus.
DRESSING: Whisk the ingredients together or combine in a screw-top jar.

Nutrition Facts : Calories 72.3, Fat 4.5, SaturatedFat 0.6, Sodium 169.7, Carbohydrate 8.2, Fiber 2.9, Sugar 2.9, Protein 2

TOMATO, ONION & PARSLEY SALAD

Tomato, Onion & Parsley Salad image

Make ahead & let marinate an hour or so at room temp to let flavors develop. Mmmmm, delicious!! We tend to increase the parsley &/or cilantro if that's all we've currently got in the garden. The more parsley the better!

Provided by Busters friend

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs tomatoes, firm-ripe
1 red onion (white OK too)
1/2 cup Italian parsley, chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 teaspoon cumin, fresh ground
1/2 teaspoon black pepper
salt, to taste

Steps:

Rinse and core tomatoes; cut into 1/2-inch-thick wedges.
Peel and sliver onion. In a colander, rinse and drain onion.
Combine tomatoes, onion, and parsley in a large bowl.
Add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

Nutrition Facts : Calories 161.5, Fat 12.6, SaturatedFat 1.8, Sodium 15.7, Carbohydrate 12.5, Fiber 3.3, Sugar 7.1, Protein 2.5

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