Tomato And Red Onion Salad Recipes

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

TOMATO AND RED ONION SALAD

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.

TOMATO, CUCUMBER AND RED ONION SALAD

Steps:

• In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
• Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
• This recipe is featured in our.

TOMATO AND BREAD SALAD WITH RED ONION

Steps:

• Pour vinegar into small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Place bread in large bowl. Pour in enough cold water (about 8 cups) to cover bread. Soak 5 minutes. Drain well; squeeze bread to remove as much liquid as possible. Coarsely crumble bread into same bowl. Add tomatoes, onion and basil. Toss with enough vinaigrette to coat. Season salad generously with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate. Let stand 1 hour at room temperature before serving.)

CUCUMBER, TOMATO, AND RED ONION SALAD

Steps:

• Mix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.

CHICKPEA SALAD WITH RED ONION AND TOMATO

Steps:

• In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

TOMATO 'N' RED ONION SALAD

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.

RED ONION, TOMATO AND HERB SALAD

Steps:

• Arrange the sliced tomatoes on a shallow platter. Sprinkle the sugar on the tomatoes. Season with salt and pepper. Layer the onion rings on top of tomatoes. Garnish with chopped basil. Mix the vinegar and olive oil in a bowl and pour over the tomatoes and onions. Toss gently.

TOMATO-RED ONION SALAD

Steps:

• Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
• Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

TOMATO, BASIL, AND RED ONION SALAD

Steps:

• Arrange alternating slices of tomatoes and onions on a serving platter. Drizzle with vinegar and oil. Season with salt and pepper. Garnish with torn basil leaves.

TOMATO AND RED ONION SALAD

Steps:

• Line a platter with lettuce leaves.
• Cut tomatoes and onion into 1/4 inch slices.
• Line the lettuce leaves alternately with the tomato and onion slices. Drizzle olive oil and vinegar over. Sprinkle with salt and pepper.

TOMATO AND ONION SALAD

Steps:

• Put the onion and tomato into a decent size bowl.
• Add the olive oil, salt, and pepper, then mix.
• Add the vinegar, pesto, basil and sugar, then mix again.
• It's then fine to leave in the fridge if you want it for a lunch another day or in a tupper ware box, or ready to eat, then and there!
• Obviously, the last step is... ENJOY!!!!! xxxx thanks to all in advance

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Steps:

• Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
• Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
• When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
• Top with more parsley and basil, and eat immediately or at room temperature.

TOMATO, MINT, AND RED ONION SALAD

Steps:

• Cut the tomatoes into 1/4-inch-thick slices and arrange half the slices in one layer in a shallow serving dish. In a small bowl combine the sugar and the salt and sprinkle the layer of tomatoes with half the mixture. Arrange the remaining tomato slices on top and sprinkle them with the remaining sugar mixture. Drizzle the tomatoes with the oil and the vinegar and let the salad stand at room temperature for 30 minutes. Sprinkle the salad with the mint and arrange the onion, drained and separated into rings, on top.