Yellow Tomato Salad Recipes

YELLOW TOMATO SALAD WITH LEMONGRASS

Yellow Tomato Salad with Lemongrass image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/2 cup vegetable oil
8 stalks of lemongrass (available at Asian markets and some specialty produce markets), the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks, minced
4 shallots, minced
2 tablespoons fresh lemon juice, or to taste
1 garlic clove, minced
1/4 teaspoon finely grated fresh lemon zest
1/4 teaspoon ground coriander seeds
cayenne to taste
6 medium yellow tomatoes (about 3 pounds), sliced crosswise
whole pear and currant tomatoes (available at specialty produce markets) and cherry tomatoes for garnish

Steps:

In a small bowl whisk together the oil, the lemongrass, the shallots, the lemon juice, the garlic, the zest, the coriander, the cayenne, and salt to taste. Divide the tomato slices among 6 salad plates, spoon the dressing over them, and let the salad stand at room temperature for at least 30 minutes and up to 1 hour. Garnish each serving with some of the whole tomatoes.

RED AND YELLOW TOMATO SALAD

Red and Yellow Tomato Salad image

Provided by Food Network

Time 30m

Yield Serves 6-8

Number Of Ingredients 9

Ingredients

3 medium vine ripened red tomatoes, wedged
3 medium vine ripened yellow tomatoes, wedged
2 cloves of garlic, minced
1 small bunch of basil leaves, chiffonade
1 teaspoon fresh thyme, chopped
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1 small white or vidalia onion, julienned
Salt and pepper

Steps:

In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired.

YELLOW TOMATO MARMALADE

Yellow Tomato Marmalade image

Provided by Florence Fabricant

Categories side dish

Time 1h

Yield 7 eight-ounce jars

Number Of Ingredients 6

Ingredients

2 lemons, seeded and chopped, including the skins
1 cup fresh orange juice
2 pounds yellow tomatoes, peeled, seeded and chopped
2 Granny Smith apples, peeled, cored and chopped
2 cups sugar
8 whole allspice

Steps:

Combine the lemons and orange juice in a blender or food processor and process until the lemon is finely chopped. Transfer to a large, heavy saucepan, bring to a simmer and cook over medium-high heat until the lemon becomes transparent.
Add the remaining ingredients and continue to simmer over medium heat until they have thickened, about 30 minutes. Spoon into sterilized eight-ounce jelly jars and seal with paraffin or cover with canning lids and process in a boiling water bath for 10 minutes, then allow to cool, check lids and store in a dark place.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 65 grams

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

Ingredients

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

RED AND YELLOW TOMATO SALAD WITH BASIL, OLIVES AND ONIONS

Red and Yellow Tomato Salad with Basil, Olives and Onions image

Pretty, great tasting summer salad that serves 12 and includes sweet yellow cherry or pear tomatoes. Share it or keep it on hand in the refrigerator for great lunches and healthy snacks.

Provided by sugarpea

Categories Onions

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

6 cups tomatoes, cut into wedges (about 3 pounds)
2 cups yellow cherry tomatoes (about 1 pound) or 2 cups red pear tomatoes
1 cup packed fresh basil leaf, rinsed and patted dry
20 medium nicoise olives (about 1 cup) or 20 medium other brine-cured black olives
3 red onions, halved lengthwise and cut lengthwise into thin wedges
1/3 cup olive oil
5 tablespoons balsamic vinegar
salt and pepper

Steps:

Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.

Nutrition Facts : Calories 90.6, Fat 6.3, SaturatedFat 0.9, Sodium 13.1, Carbohydrate 8, Fiber 1.8, Sugar 4.5, Protein 1.5

ISRAELI PEPPER TOMATO SALAD

Israeli Pepper Tomato Salad image

"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

6 medium tomatoes, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium cucumber, seeded and chopped
1 medium carrot, chopped
3 green onions, thinly sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons each minced fresh cilantro, parsley, dill and mint
1/4 cup lemon juice
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 64 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SUMMERTIME TOMATO SALAD

Summertime Tomato Salad image

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

Ingredients

4 medium ears sweet corn, husked
2 pounds cherry tomatoes (about 6 cups), halved
1 small yellow summer squash, halved lengthwise and sliced
1 cup fresh blueberries
1 small red onion, halved and thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh mint
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

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

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

Ingredients

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.

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