Tomato Salad With Lemon And Cilantro Recipes

TOMATO SALAD WITH LEMON AND CILANTRO

Tomato Salad With Lemon and Cilantro image

Another magazine find. The lemon rind and juice get utilized in this salad. I love the lemon oil fragrance in the lemon skin! I had it as a side dish with shrimp scampi and it went well. Nice with sea salt.

Provided by Oolala

Categories Lemon

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 pints cherry tomatoes, halved
1/2 cup fresh cilantro leaves, chopped
1 large lemon
1/2 cup olive oil
salt
cracked black pepper

Steps:

Place tomatoes and cilantro in large bowl.
With a vegetable peeler, carefully remove peel from lemon, leaving white pith behind.
Toss with tomatoes.
Squeeze lemon to make 1/4 cup juice; pour in oil and whisk with lemon juice until blended.
Pour over tomatoes; toss lightly, seasoning with salt and pepper to taste.

Nutrition Facts : Calories 90.5, Fat 9.1, SaturatedFat 1.3, Sodium 3.2, Carbohydrate 2.9, Fiber 1, Sugar 1.3, Protein 0.6

TOMATO AND RED ONION SALAD WITH LIME-CILANTRO DRESSING

Tomato and Red Onion Salad with Lime-Cilantro Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 limes, juiced
1/2 cup cilantro leaves, a couple of handfuls
2 teaspoons hot sauce, eyeball it
Salt and pepper
1/3 cup extra virgin olive oil, eyeball it
1 small red onion, quartered and thinly sliced
3 large beefsteak tomatoes, quartered and thinly sliced

Steps:

Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.

CORN AND TOMATO SALAD WITH CILANTRO DRESSING

Corn and Tomato Salad with Cilantro Dressing image

Provided by Lovoni Walker

Categories Blender Garlic Tomato Vegetable Low Cal High Fiber Corn Summer Vegan Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

Combine in large bowl: ;
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper

Steps:

Just before serving, pour dressing over corn mixture and toss.

CILANTRO COUSCOUS SALAD

Cilantro Couscous Salad image

Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.-Cindy Gifford, Cedar City, Utah

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 8

Ingredients

1 package (10 ounces) couscous
1 medium cucumber, finely chopped
2 medium tomatoes, seeded and finely chopped
2/3 cup minced fresh cilantro
1/3 cup olive oil
1/4 cup lemon juice
3 garlic cloves, minced
1 package (8 ounces) feta cheese, crumbled

Steps:

Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

CUCUMBER AND TOMATO SALAD WITH CILANTRO AND MINT

Cucumber and Tomato Salad With Cilantro and Mint image

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

Ingredients

4 ripe tomatoes, chopped
4 Persian cucumbers, chopped
1/2 small white onion, chopped
2 tablespoons chopped purple or green basil
1 tablespoon chopped cilantro
1/2 teaspoon dried mint
1/2 teaspoon crushed red chili powder (or ancho chile powder)
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon olive oil

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

POTATO SALAD WITH LEMON AND CILANTRO

Potato Salad With Lemon and Cilantro image

This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb.

Provided by MarieRynr

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs waxy salad potatoes
kosher salt
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
fresh ground black pepper
1/2 cup lightly packed chopped fresh cilantro leaves
2 green onions, thinly sliced (white and green parts, Or 1 shallot minced)

Steps:

Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.

Nutrition Facts : Calories 419.2, Fat 27.2, SaturatedFat 3.8, Sodium 16.4, Carbohydrate 41.3, Fiber 5.3, Sugar 2.2, Protein 4.8

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Cilantro, Avocado, Tomato, and Feta Salad image

This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.

Provided by Celeste

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

8 roma (plum) tomatoes, diced
3 jalapeno peppers, seeded and diced
3 bunches green onion, sliced
4 ounces crumbled garlic and herb feta cheese
4 avocados - peeled, pitted and diced
2 tablespoons fresh lemon juice
3 bunches cilantro, chopped
salt and ground black pepper to taste

Steps:

Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g

TOMATO, AVOCADO, AND CILANTRO SALAD

Tomato, Avocado, and Cilantro Salad image

This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

6 small tomatoes, cored and cut in eighths
1 small white onion, thinly sliced
coarse salt
freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons mild vinegar, such as champagne vinegar or white wine vinegar
2 ripe avocados, peeled, pitted, and sliced lengthwise
3/4 cup fresh basil or cilantro leaves

Steps:

In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avocado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter with fresh basil or cilantro leaves.

CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Cucumber, Tomato, And Avocado Salad Recipe by Tasty image

Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil

Provided by Robin Broadfoot

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 english cucumber, diced
4 roma tomatoes, diced
3 ripe avocados, diced
½ red onion, diced
¼ cup fresh cilantro, chopped
1 lemon, juiced
salt, to taste
pepper, to taste
2 tablespoons extra virgin olive oil

Steps:

Slice then dice cucumber.
Slice then dice tomatoes.
Slice avocado and carefully remove stone. Scoop out inside and dice.
Peel onion and remove tops. Then slice.
Chop cilantro and place in a large salad bowl with previous ingredients.
Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
Enjoy!

Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams

CILANTRO TOMATO CORN SALAD

Cilantro Tomato Corn Salad image

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Steps:

Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

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