Tomato Vinaigrette Salad Recipes

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TOMATO VINAIGRETTE



Tomato Vinaigrette image

My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

12 thick tomato slices
1/2 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon snipped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
6 large lettuce leaves
Minced green onions
Minced fresh parsley

Steps:

  • Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.

Nutrition Facts :

EASY TOMATO VINAIGRETTE



Easy Tomato Vinaigrette image

Tomato vinaigrette made with tomato juice, shallots, and the right amount of seasoning goes quite nicely with any salad.

Provided by Jan Nelson

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 cup tomato juice
½ cup olive oil
⅓ cup red wine vinegar
2 tablespoons minced shallot
2 teaspoons Worcestershire sauce
2 teaspoons onion powder
1 ½ teaspoons dry mustard

Steps:

  • Blend tomato juice, olive oil, vinegar, shallot, Worcestershire sauce, onion powder, and dry mustard together in a blender until smooth.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 96.5 mg, Sugar 1.5 g

TOMATO VINAIGRETTE



Tomato Vinaigrette image

A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!

Provided by Anonymous

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 5

½ cup chopped tomatoes
2 tablespoons white wine vinegar
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground mustard

Steps:

  • In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.4 g, Sodium 2.1 mg, Sugar 0.6 g

TOMATO VINAIGRETTE



Tomato Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 cups

Number Of Ingredients 7

4 medium tomatoes, diced
1 small red onion, finely diced
1/2 cup chopped cilantro
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 cup red wine vinegar
Salt and freshly ground black pepper

Steps:

  • Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
  • Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

TOMATO SALAD WITH PARSLEY VINAIGRETTE



Tomato Salad with Parsley Vinaigrette image

Give tomatoes a flavor boost with this fast salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1/2 cup fresh parsley
1/3 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
Coarse salt and ground pepper
6 plum tomatoes, cored and quartered

Steps:

  • In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g

TOMATOES VINAIGRETTE



Tomatoes Vinaigrette image

Provided by Gina Schild

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Summer     Bon Appétit     Miami     Florida

Number Of Ingredients 9

3 large tomatoes, chopped
1/4 cup red wine vinegar
1 garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
Pinch of sugar
Pepper
2 tablespoons olive oil (optional)
2 tablespoons chopped fresh Italian parsley

Steps:

  • Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.

PIZZA SALAD WITH TOMATO VINAIGRETTE



Pizza Salad with Tomato Vinaigrette image

Many of the ingredients in a deluxe pizza go into this no-hassle salad. Feel free to substitute pepperoni for the Canadian bacon. The dressing is great on other salads, too.-Wendy Nickel, Kiester, MN

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10-1/2 cups salad plus 3/4 cup leftover dressing.

Number Of Ingredients 18

VINAIGRETTE:
1 can (8 ounces) tomato sauce
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
SALAD:
1 package (6 ounces) fresh baby spinach
1/2 pound Canadian bacon, cut into thin strips
1 cup shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
2 medium tomatoes, cut into wedges and seeded
1 medium green pepper, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
3 fresh basil leaves, thinly sliced
1 tablespoon minced chives

Steps:

  • In a small bowl, whisk the vinaigrette ingredients. Chill until serving., In a large salad bowl, combine the spinach, bacon, cheeses, tomatoes, pepper, olives, basil and chives. Just before serving, whisk dressing and drizzle 1 cup over salad; toss to coat. Save remaining dressing for another use.

Nutrition Facts : Calories 119 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 392mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

TOMATO-BASIL VINAIGRETTE



Tomato-Basil Vinaigrette image

A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.

Provided by KellyMac6

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
1 large ripe tomatoes, cored, seeded, and chipped fine
1/4 cup red wine vinegar
4 scallions, sliced thin
2 tablespoons minced fresh basil
1 garlic clove, minced
1 teaspoon salt
3/4 teaspoon pepper

Steps:

  • Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
  • The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

TOMATO SALAD WITH SHALLOT VINAIGRETTE, CAPERS, AND BASIL



Tomato Salad with Shallot Vinaigrette, Capers, and Basil image

Provided by Melia Marden

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Low Cal     Basil     Healthy     Vegan     Shallot     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3 tablespoons minced shallots
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt plus more
1/2 teaspoon sugar
1/2 cup extra-virgin olive oil
5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
2 tablespoons rinsed salt-packed capers
Freshly ground black pepper
10 fresh medium basil leaves, torn into approx. 1/2" pieces

Steps:

  • Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
  • Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

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