Colorful Tomato Salad With Rose Water Dressing Recipes

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KACHUMBARI



Kachumbari image

This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It's so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 medium red onion, diced
2 teaspoons sea salt
4 medium tomatoes, diced
½ medium cucumber, peeled and diced
¼ cup chopped cilantro
1 jalapeno pepper, seeded and diced
1 avocado - peeled, pitted and diced
1 lime, juiced, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
  • Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

Nutrition Facts : Calories 124 calories, Carbohydrate 14.7 g, Fat 7.7 g, Fiber 6.1 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 931.7 mg, Sugar 5.6 g

HEIRLOOM TOMATO SALAD WITH ROSEMARY



Heirloom Tomato Salad with Rosemary image

During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.

Provided by aimeej.B

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
⅛ teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered

Steps:

  • Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g

SOUTHWESTERN SUMMER SALAD



Southwestern Summer Salad image

This salad calls for fresh vine ripened tomatoes, lime juice and cilantro.

Provided by Santiago

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

4 large tomatoes, sliced
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon fennel seed
1 dried red chile pepper
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • Arrange tomato slices on a platter; sprinkle with lime juice.
  • Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
  • Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 10.3 mg, Sugar 4.9 g

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