Yellow Pear And Cherry Tomato Salad Recipes

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YELLOW PEAR AND CHERRY TOMATO SALAD



Yellow Pear and Cherry Tomato Salad image

Make and share this Yellow Pear and Cherry Tomato Salad recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 cups yellow pear tomatoes, halved
1 1/2 cups orange cherry tomatoes, halved
1 1/2 cups cherry tomatoes, halved
4 large fresh basil leaves, cut into slender ribbons

Steps:

  • To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes.
  • Add the olive oil, salt and pepper and whisk until well blended.
  • In a large serving or salad bowl, toss together all the tomatoes.
  • Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly.
  • Serve immediately.

Nutrition Facts : Calories 39.9, Fat 2.5, SaturatedFat 0.4, Sodium 108.9, Carbohydrate 4.3, Fiber 1.2, Sugar 2, Protein 1.1

YELLOW TOMATO SALAD



Yellow Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 12m

Yield 10 to 12 servings

Number Of Ingredients 6

3 large yellow tomatoes, sliced
Salt and fresh ground pepper
4 sprigs thyme, picked
1 medium Bermuda onion, thinly sliced
Olive oil
Sherry vinegar

Steps:

  • On a platter scatter tomato slices. Then sprinkle with salt, pepper, and thyme; layer onion slices around on top. Now drizzle with oil and vinegar.

GARDENER'S SWEET CORN AND CHERRY TOMATO SALAD



Gardener's Sweet Corn and Cherry Tomato Salad image

This salad is a celebration of the summer garden- fresh ripe corn, sweet juicy cherry tomatoes still warm from the summer sun, and basil picked from the herb garden. I like Yellow Pear and Sweet Million tomatoes, but use whatever grows well in your garden. This is a very simple recipe that is all about using the best that the summer garden can offer. Second rate ingredients will not produce the same result. If you're reading this in the winter, save it until you can use fresh, local produce! You'll be glad you did.

Provided by IngridH

Categories     Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
kosher salt
black pepper, freshly ground
3 cups corn kernels (from about 6 cooked ears of corn)
20 cherry tomatoes (red or yellow or combined)
2 tablespoons fresh basil leaves, thinly siced
1 tablespoon flat-leaf Italian parsley, chopped

Steps:

  • In a large mixing bowl, whisk the oil and vinegar with salt and pepper to taste to form a dressing.
  • Add the remaining ingredients, and toss to coat with the dressing.
  • Taste, and reseason if necessary.

GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD



Green Bean, Yellow Bean and Cherry Tomato Salad image

Categories     Salad     Onion     Tomato     Side     Picnic     Basil     Green Bean     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
3 cups cherry tomatoes (about 14 ounces), halved
1 medium-size red onion, thinly sliced
1/2 cup thinly sliced fresh basil
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon sugar

Steps:

  • Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
  • Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

WARM CHERRY TOMATO SALAD



Warm Cherry Tomato Salad image

Categories     Salad     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Basil     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons minced garlic
6 cups assorted vine-ripened cherry tomatoes, some halved
freshly ground black pepper to taste
1/3 cup finely shredded fresh basil leaves
Garnish: basil sprigs

Steps:

  • In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing until slightly tender and heated through, 1 to 2 minutes.
  • Toss tomatoes with shredded basil and garnish with basil sprigs.

CHERRY TOMATO SALAD



Cherry Tomato Salad image

This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.

Provided by Keren

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
  • In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  • In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g

CHERRY, PEAR, AND PECAN SALAD



Cherry, Pear, and Pecan Salad image

This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.

Provided by Mommy Epstein

Categories     Green Salads

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup balsamic vinegar
3 tablespoons cherry preserves
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (10 ounce) package mixed salad greens
2 medium fresh pears, peeled and diced
½ cup dried cherries
½ cup chopped pecans
¼ medium red onion, finely chopped
⅓ cup crumbled Gorgonzola cheese

Steps:

  • Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  • Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  • Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg

CHOCOLATE PEAR AND CHERRY SALAD



Chocolate Pear and Cherry Salad image

It's fun to come up with new ways to use the ingredients we love. I developed a chocolate vinaigrette, knowing how well it would play with stone fruit, the peppery bite of arugula and the deep acidic sweetness of balsamic. There are tons of other options that can go with this vinaigrette so feel free to play! -Ryan Christie, Pacheco, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 14

3/4 cup cut French green beans (haricots verts)
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup balsamic vinegar
1 ounce dark chocolate candy bar, chopped
1 tablespoon red wine vinegar
4 cups fresh arugula
1 medium pear, peeled and cut into 1/2-inch cubes
1/2 cup frozen pitted sweet cherries, thawed and halved
1/4 cup dried cranberries
3 tablespoons coarsely chopped pecans
1 tablespoon minced dried apricots
2 teaspoons thinly sliced fresh mint leaves

Steps:

  • Heat oven to 350°. In an 8-in. square baking dish, toss beans with 1 tablespoon olive oil, salt and pepper. Roast until tender, 12-15 minutes. Remove from oven. Toss with balsamic vinegar; refrigerate, covered, 1-1/2 - 2 hours., Meanwhile, in a microwave, melt chocolate; stir until smooth. Pulse melted chocolate, red wine vinegar and remaining 2 tablespoons olive oil in a blender until smooth., Divide arugula evenly between 2 salad bowls. Drizzle with chocolate mixture. Top with pears, cherries, cranberries and beans; sprinkle with pecans, apricots and mint leaves.

Nutrition Facts : Calories 511 calories, Fat 33g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 166mg sodium, Carbohydrate 62g carbohydrate (47g sugars, Fiber 8g fiber), Protein 4g protein.

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