Tomato And Pepper Salad Recipes

GREEN PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

GREEN PEPPER AND TOMATO SALAD

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

ISRAELI PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

BELL PEPPER, TOMATO, AND FETA SALAD

Steps:

• Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
• Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.

ROASTED PEPPER AND TOMATO SALAD

Steps:

• To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
• Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
• Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

FRESH TOMATO PEPPER SALAD

Steps:

• Mix all dressing ingredients, down to the garlic salt in a medium bowl.
• Thinly slice tomatoes, onions and peppers.
• Add veggies to dressing and toss.
• You can serve now but I prefer to allow it to sit in the fridge for at least and hour or so.
• The flavors get better the longer it sits.
• Serve as a side dish or use the veggies on your favorite summertime sandwich.

TOMATO, PEPPER AND ONION SALAD

Steps:

• Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

TOMATO AND ROASTED RED PEPPER SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.

SPICY TOMATO AND CHERRY PEPPER SALAD

Steps:

• Cut away and discard tomato cores. Cut tomatoes into 1-inch cubes. There should be about 2 1/2 cups.
• Put tomatoes in bowl and add remaining ingredients. Stir to blend and serve.

JOAN NATHAN'S COOKED TOMATO AND PEPPER SALAD

Steps:

• 1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins. Cut the peppers into 1-inch squares.
• 2. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency.
• 3. Serve at room temperature, drizzled with the remaining tablespoon of oil.

TOMATO AND PEPPER SALAD

Steps:

• Combine all ingredients in a bowl; stir well.
• Yield: 4 cups (serving size: 1/4 cup).