Tomato And Red Onion Salad Recipes

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TOMATO ONION SALAD



Tomato Onion Salad image

"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 large tomatoes, sliced
2 medium sweet onions, thinly sliced and separate into rings
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO AND RED ONION SALAD



Tomato and Red Onion Salad image

Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium
1 medium red onion, quartered and cut into 1/4-inch-thick slices
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality extra-virgin olive oil

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



Tomato, Cucumber and Red Onion Salad image

"Refreshing light summer salad." I like to make this salad in the Summer when my Tomatoes, and Basil are plentiful and Cucumbers are 3 for a dollar at the Grocery stores and farmers markets! A very pretty healthy salad. Try it I don't think you will be dissapointed!

Provided by Little Bee

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 large cucumbers, halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh basil leaf
3 tablespoons extra virgin olive oil
salt and pepper

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



Tomato and Bread Salad with Red Onion image

Categories     Salad     Onion     Tomato     Side     No-Cook     Quick & Easy     Buffet     Vinegar     Basil     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 7

1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
8 ounces stale Italian bread, cut into 2-inch pieces
8 cups (about) cold water
2 pounds ripe plum tomatoes, coarsely chopped (about 5 cups)
1 small red onion, thinly sliced
1 cup loosely packed fresh basil leaves, torn into bite-size pieces

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



Cucumber, Tomato, and Red Onion Salad image

This is a simple and great salad as a cooling accompaniment to curry or any spicy meal.

Provided by tastebudart

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 6

4 tomatoes, cut into 8 wedges
2 large cucumbers, peeled and sliced
1 large red onion, chopped
¼ cup chopped fresh cilantro
juice of 1 fresh lime
salt to taste

Steps:

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

Nutrition Facts : Calories 40.5 calories, Carbohydrate 9.5 g, Fat 0.3 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.9 g

CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

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.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

TOMATO 'N' RED ONION SALAD



Tomato 'n' Red Onion Salad image

Ruby red tomatoes and pretty sliced onions in a tangy lime vinaigrette offer a nice change of pace from typical tossed green salads.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

5 medium tomatoes, thinly sliced
4 slices red onion, separated into rings
1/4 cup lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup minced fresh cilantro

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.

Nutrition Facts :

RED ONION, TOMATO AND HERB SALAD



Red Onion, Tomato and Herb Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 pounds tomatoes, sliced
1 tablespoon sugar
Salt and freshly ground black pepper
1/2 small red onion, thinly sliced into rounds
3 tablespoons chopped fresh basil
2 tablespoons white balsamic vinegar
1/4 cup olive oil

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



Tomato-Red Onion Salad image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups watercress
2 tomatoes, sliced into 1/2-inch slices
1 large red onion, sliced into 1/2-inch slices
1/2 cup crumbled Maytag blue cheese

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



Tomato, Basil, and Red Onion Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

5 large ripe red tomatoes, sliced crosswise into 1/4-inch-thick slices
2 large red onions, thinly sliced crosswise
1/3 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Basil leaves, for garnish

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



Tomato and Red Onion Salad image

Cool summer Salad with fresh vine ripened tomatos and sweet red onion. Simple, quick and delicious. Very nice garnished with fresh basil strips.

Provided by Derf2440

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 -5 large lettuce leaves
2 -3 large tomatoes, vine ripened
1 medium red onion
3 -4 tablespoons extra virgin olive oil
3 -4 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper

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.

Nutrition Facts : Calories 124, Fat 10.4, SaturatedFat 1.4, Sodium 303.7, Carbohydrate 7.3, Fiber 1.9, Sugar 3.8, Protein 1.4

TOMATO AND ONION SALAD



Tomato and Onion Salad image

This really hits the spot with a meal, or make it big and have it as a meal in itself. Either way, this ones a winner! By the way, this recipe is as a small side, but you can double the quantity to make a meal.

Provided by megzii-moo

Time 10m

Yield Serves 3

Number Of Ingredients 0

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



Crispy Gnocchi With Tomato and Red Onion image

Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

5 to 6 tablespoons extra-virgin olive oil
1 (17-ounce) package shelf-stable (or frozen) potato gnocchi
1 1/2 pounds tomatoes (any variety)
1/2 red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving

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



Tomato, Mint, and Red Onion Salad image

Categories     Salad     Onion     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Summer     Vegan     Gourmet

Yield Serves 4

Number Of Ingredients 7

1 pound tomatoes (about 3)
1/4 teaspoon sugar
1/4 teaspoon salt
1 tablespoon olive oil
1 teaspoon red-wine vinegar
8 fresh mint leaves, sliced thin
1 small red onion, sliced thin and soaked in ice water for 30 minutes

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.

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