Cherry Tomato And Lemon Salad Recipes

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CHERRY TOMATO AND LEMON SALAD



Cherry Tomato and Lemon Salad image

Categories     Salad     Citrus     Tomato     Appetizer     No-Cook     Low Fat     Vegetarian     Quick & Easy     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 large lemons
1 tablespoon sugar
1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
3 tablespoons chopped fresh chives
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
  • Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).

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

EASY CHERRY TOMATO SALAD



Easy Cherry Tomato Salad image

Fresh produce needs only a light dressing to turn it into a worthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Coarse salt and ground pepper
2 pints cherry tomatoes, halved

Steps:

  • In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper, and whisk to combine. Add tomatoes, and toss to coat.

Nutrition Facts : Calories 59 g, Fat 4 g, Fiber 1 g, Protein 1 g

HEIRLOOM AND CHERRY TOMATO SALAD



Heirloom and Cherry Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 (1/2-pint) basket assorted cherry tomatoes
2 pounds heirloom tomatoes, different colors and sizes
1 shallot, diced fine
2 tablespoons red wine vinegar
1 garlic clove, smashed
Salt
1/2 cup extra-virgin olive oil
Pepper
Green and purple basil leaves, chopped
Lemon cucumbers and torpedo onions, optional

Steps:

  • Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.
  • For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.
  • Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
  • For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.

CHERRY TOMATO & SPINACH SALAD



Cherry Tomato & Spinach Salad image

This was taken from another fellow memeber's recipe, but altered it according to the ingredients I had on hand. I also replaced the vinegar with lemon juice. Works just as well! And so easy!

Provided by Domestic Princess

Categories     Spinach

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 1/2 tablespoons spicy tomato sauce (alternatively, ketchup)
3 tablespoons lemon juice
1 teaspoon ginger
1/2 teaspoon pepper
2 tablespoons chopped onions
3 teaspoons soy sauce
1/2 teaspoon salt
1 teaspoon lemon rind
4 teaspoons water
1 cup cherry tomatoes (or grape tomatoes, roma tomatoes)
1 -2 bunch spinach

Steps:

  • Mix salad dressing together.
  • Leave in fridge overnight for flavour to infuse.
  • Wash and cut off stalks of spinach.
  • Put spinach leaves together in a bowl with cherry tomatoes.
  • Pour dressing over salad and mix well.

Nutrition Facts : Calories 264.9, Fat 15.3, SaturatedFat 2.2, Sodium 2447.1, Carbohydrate 27.4, Fiber 10.6, Sugar 7.8, Protein 13.6

CHERRY TOMATO & OLIVE SALAD



Cherry Tomato & Olive Salad image

I haven't tried this yet but it does sound like a nice summer salad to use up all those cherry tomatoes from the garden! Don't forget to leave an hour aside for chilling, after you've put the dish together.

Provided by Sackville

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

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
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper

Steps:

  • Take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion.
  • In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
  • Stir into tomato mixture.
  • Separately, 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 526.9, Fat 51.6, SaturatedFat 6.1, Sodium 846.8, Carbohydrate 17.2, Fiber 5.6, Sugar 8.8, Protein 5.3

TOMATO, ONION, AND ROASTED LEMON SALAD



Tomato, Onion, and Roasted Lemon Salad image

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Provided by Yotam Ottolenghi

Categories     Salad     Leafy Green     Brunch     Side     Vegetarian     Lunch     Mint     Spring     Summer     Healthy     Raw     Parsley     Bon Appétit

Yield 6 servings

Number Of Ingredients 14

1 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
1/2 teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
1/2 teaspoon ground allspice
Kosher salt, freshly ground pepper
1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
1/2 small red onion, thinly sliced
1/4 cup fresh flat-leaf parsely leaves with tender stems
1/4 cup fresh mint leaves, torn if large
1/4 cup purple sprouts or microgreens (optional)
Ingredient info:
Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

Steps:

  • Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
  • Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
  • Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

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