Tomato Mint Salad Recipes
TOMATO CUCUMBER SALAD WITH MINT
This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.
Provided by TOOS64
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
- Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 11.4 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 394.7 mg, Sugar 6.6 g
TOMATO & MINT SALAD
A fruity Sicilian olive oil brings out the best in this refreshing salad
Provided by Ursula Ferrigno
Categories Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.
Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
COUSCOUS SALAD WITH TOMATOES AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
- Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
- Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
TOMATO SALAD WITH LEMON AND MINT
This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper.
- Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.
Nutrition Facts : Calories 129 g, Fat 8 g, Fiber 5 g, Protein 3 g
TOMATO, CUCUMBER AND RED ONION SALAD WITH MINT
Categories Salad Onion Tomato Side No-Cook Quick & Easy Low Cal Mint Summer Healthy Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- 6 SERVINGS Cut cucumbers in half lengthwise; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces. Place in large bowl. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally.
- Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season salad with salt and pepper.
WATERMELON, TOMATO AND MINT SALAD
Provided by Rick Rodgers
Categories Salad Onion Tomato No-Cook Fourth of July Picnic Quick & Easy Feta Watermelon Spring Summer
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
- Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.
BEET AND TOMATO SALAD WITH MINT
For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin olive oil, coarse salt, lemon juice, and a handful of fragrant mint leaves.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)
- Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 teaspoon salt and the pepper. Scatter mint over top, and serve.
CORN SALAD WITH TOMATOES, FETA AND MINT
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Season to taste with salt and pepper. Serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams
CUCUMBER AND TOMATO SALAD WITH CILANTRO AND MINT
Greater Los Angeles is a collection of not just smaller cities but also exotic populations. Among those cities is Glendale (not so small: it would be the second-most-populous city in New England), a center of the Armenian diaspora and home to one of the world's largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.
Provided by Mark Bittman
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a bowl; toss, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 309 milligrams, Sugar 5 grams
HEIRLOOM TOMATO & MINT SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
- 2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.
Nutrition Facts : Calories 180, Fat 14 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 3 grams
TOMATO-MINT-GARLIC SALAD
I adapted this from a "secret" Lebanese salad dressing recipe that was given to me by an old friend. This salad can be prepared up to 24 hours in advance -- just keep the tomato-mint-garlic mixture separate from the lettuce until ready to serve.
Provided by Hi Heels
Categories Vegan
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- First, we make the dressing --
- Mince (or press using a garlic press) the garlic and set in a glass or glass measuring cup.
- Pour salt on the garlic.
- Squeeze the lemon over the garlic. If the lemon wasn't very juicy, you might need to squeeze more lemon.
- Add the olive oil GRADUALLY. The proportion of oil should be slightly less than half the amount of the lemon-garlic mixture.
- Whisk the dressing with a fork until it is slightly creamy.
- Place the diced tomatoes and chopped mint in a non-reactive bowl.
- Pour the dressing over the tomato-mint mixture and stir well.
- Cover and place in the fridge until ready for use. This mixture can keep up to 24 hours.
- Meantime, rinse, dry and finely shred the Romaine lettuce and refrigerate until ready to use. If dry enough, the lettuce can also keep up to 24 hours.
- When ready to use, pour the tomato-mint-garlic mixture over the lettuce, toss and serve.
Nutrition Facts : Calories 174.6, Fat 14.3, SaturatedFat 2, Sodium 165.2, Carbohydrate 13.1, Fiber 6, Sugar 5.1, Protein 3.4
TOMATO & MELON SALAD
A lovely light starter that is superhealthy and all of your five-a-day in one bowl!
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
SUMMERTIME TOMATO SALAD
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
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
MINTY ONION TOMATO SALAD
This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state, where the sweetest onions outside of Vidalia, GA are grown! (how's that for diplomacy!)
Provided by Outta Here
Categories Onions
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Layer ingredients, cover and chill 2 hours or more.
Nutrition Facts : Calories 42.2, Fat 0.4, SaturatedFat 0.1, Sodium 11.1, Carbohydrate 9.2, Fiber 2.9, Sugar 4.8, Protein 1.9
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- In bowl combine tomatoes and mint. In small bowl whisk together vinegar, oil, garlic, sugar, salt, and pepper. Pour over tomatoes; toss.
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