Italian Tomato Salad Recipe 435

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ITALIAN TOMATO SALAD (MARINATED TOMATO SALAD)



Italian Tomato Salad (Marinated Tomato Salad) image

Fresh sliced tomatoes marinated in mix of olive oil, red wine vinegar and fresh herbs and onion

Provided by Courtney

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 10

3 Beefsteak tomatoes (sliced 1/3" thick)
4 Tablespoons olive oil
2 Tablespoons red wine vinegar
1⁄2 Tablespoon lemon juice
3 Tablespoons minced Red Onion
4 large leaves fresh basil (finely diced)
1 Tablespoon diced fresh parsley
1 clove garlic (crushed)
1⁄2 teaspoon fine sea salt
fresh ground pepper

Steps:

  • Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer.
  • Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
  • Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.
  • Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
  • Garnish with fresh ground pepper when ready to serve.

Nutrition Facts : Calories 117 kcal, Carbohydrate 7 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 204 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

ITALIAN TOMATO CUCUMBER SALAD



Italian Tomato Cucumber Salad image

This yummy medley of vegetables is a cool complement to zesty dishes like my fish, and also barbecued meats and poultry. -Florine Bruns, Fredericksburg, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 medium cucumbers, sliced
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice

Steps:

  • In a large bowl, combine the vegetables. Add dressing; toss to coat.

Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 257mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

TOMATO SALAD RECIPE



Tomato Salad Recipe image

This tomato salad recipe has a bit of bite. You'll want to keep some fresh bread nearby to soak up the juices.

Provided by Heather McDaniel

Categories     Salad

Time 2h15m

Number Of Ingredients 8

3 Lbs. Roma Tomatoes
3 Cloves Garlic
1/4 C Olive Oil
1/2 C Balsamic Vinegar
1 tsp Dried Oregano
1 tsp Dried Basil
1 Tbs Dijon Mustard
5-7 Fresh Basil Leaves

Steps:

  • Cut the tomatoes into large pieces. Put into a large bowl.
  • Crush and chop the garlic. Set aside
  • Combine olive oil, balsamic vinegar, mustard. Mix by hand until well blended.
  • Add dried basil, oregano, and garlic. Mix again for about 20 seconds.
  • Pour the dressing over the tomatoes.
  • Cover and set aside or in the refriderator for about 2 hours.
  • Take out of the refridgerator, mix again.
  • Cut the fresh basil leaves. Garnish and serve.

Nutrition Facts : Calories 164 kcal, ServingSize 1 serving

EASY ITALIAN POTATO SALAD



Easy Italian Potato Salad image

You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

5 to 6 medium red potatoes, cooked and cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup chopped red onion
3 to 4 plum tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1 teaspoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

ITALIAN TOMATO SALAD



Italian Tomato Salad image

When you're sharing your bumper crop of tomatoes with friends and family, be sure to send along a copy of this extra-easy recipe. The light oil-and-vinegar dressing and subtle seasonings let the wonderful flavors of just-picked tomatoes and crisp cucumbers come through.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 medium tomatoes, sliced
1/2 medium cucumber, sliced
1 small red onion, thinly sliced
1/4 cup vegetable oil
2 tablespoons cider or red wine vinegar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Layer tomatoes, cucumber and onion in a large salad bowl. Combine oil, vinegar, basil, salt and pepper; drizzle over vegetables. Cover and refrigerate; until ready to serve.

Nutrition Facts :

EASY ITALIAN TOMATO SALAD



Easy Italian Tomato Salad image

My guests were delighted with the colorful fresh-tasting salad. It has a wonderful dressing-made with fresh basil and parsley-to complement the juicy tomato slices.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

5 tablespoons olive oil
4-1/2 teaspoons red wine vinegar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium tomatoes, sliced
1 small red onion, thinly sliced and separated into rings

Steps:

  • In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.

Nutrition Facts : Calories 127 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

SICILIAN TOMATO & ONION SALAD



Sicilian Tomato & Onion Salad image

I found this recipe in an attempt for something different to use up an over abundance of summer tomatoes! The garlic salt brings out the juices in the tomatoes, it works as an acid, so there is no need for vinegar. My family just went nuts over this! Great as a side dish or as a lite lunch! The ratio of vegetables can be adjusted to suit your own taste.

Provided by Little Bee

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 large ripe tomatoes
1/2-1 medium sweet onion, depending on how much onion you like (Vidallia is my favorite)
1/4 cup extra virgin olive oil
1 tablespoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon fresh cracked black pepper
4 -6 leaves fresh basil, chopped to garnish (depending on how much Basil you like)

Steps:

  • Cut tomatoes into bite size pieces.
  • Sprinkle with garlic salt and pepper.
  • Peel a cut onion in half vertically.
  • Along edge of open side, "sliver" cut onion and add to tomatoes.
  • Add the rest of ingredients and toss lightly.
  • Marinate for at least an hour.
  • Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).

Nutrition Facts : Calories 152.3, Fat 13.9, SaturatedFat 1.9, Sodium 7.7, Carbohydrate 7.3, Fiber 2.2, Sugar 4.2, Protein 1.4

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

TOMATO AND FETA SALAD



Tomato and Feta Salad image

A fresh summer salad.

Provided by Carla Tourtellotte

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 7

4 teaspoons white wine vinegar
4 teaspoons olive oil
¼ teaspoon coarse salt
1 pint cherry tomatoes, halved
2 tablespoons finely chopped shallot
¼ cup crumbled feta cheese
2 tablespoons chopped fresh basil

Steps:

  • Whisk vinegar, olive oil, and salt in a salad bowl. Stir in cherry tomatoes, shallot, feta cheese, and basil.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 5 g, Cholesterol 14 mg, Fat 8.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3 g, Sodium 329.1 mg, Sugar 0.8 g

EASY TOMATO SALAD



Easy Tomato Salad image

This quick and easy tomato salad can be made in advance as it tastes better if it gets to marinate for at least 30 minutes in the fridge (but you can also eat it right away). This is the classic preparation for tomato salad in Germany.

Provided by volcanomama

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

6 tablespoons olive oil
3 tablespoons white vinegar
1 pinch salt
1 onion, very finely chopped
8 tomatoes, cut into wedges

Steps:

  • Combine olive oil, vinegar and salt in a large salad bowl. Stir in onion. Fold tomatoes carefully into onion mixture.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 14.2 g, Fat 20.9 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 55.1 mg, Sugar 9 g

ITALIAN TOMATO CUCUMBER SALAD



Italian Tomato Cucumber Salad image

This salad I grew up on. Flavored with extra-virgin olive oil and fresh chopped oregano.

Provided by BramptonMommyof2

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 tomatoes on the vine, cored and chopped
½ red onion, thinly sliced
½ seedless English cucumber, chopped
3 tablespoons extra-virgin olive oil, or more if needed
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste

Steps:

  • Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

Nutrition Facts : Calories 128 calories, Carbohydrate 8.1 g, Fat 10.5 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 1.5 g, Sodium 8.5 mg, Sugar 4.9 g

PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD



Panzanella: Traditional Italian Bread and Tomato Salad image

A traditional Italian bread and tomato salad with olive oil and vinegar.

Provided by Christina Conte

Categories     Salads

Time 7m

Number Of Ingredients 8

3 or 4 medium to large tomatoes
one or two pieces of stale Italian style bread, cubed
a few fresh basil leaves, torn into pieces
cucumber, sliced (optional)
sweet onion, cut into pieces (optional)
about 3 tablespoons of extra virgin olive oil, good quality
1 or 2 teaspoons of red wine vinegar
about 3/4 teaspoon of Kosher or sea salt

Steps:

  • Place the bread into a serving bowl which will accommodate the rest of the ingredients.
  • Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive oil and vinegar and toss again, until well mixed.
  • Leave for a few minutes so that the juice can soak into the bread cubes, then serve.

Nutrition Facts : Calories 328 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1152 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

BREAD AND TOMATO SALAD



Bread and Tomato Salad image

While "bread salad" may sound unusual, you'll find that this blend from Joan Gwynn of Watsonville, California is unusually good. A simple dressing jazzes up a medley of bread cubes, tomatoes, basil and red onion.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

8 cups cubed Italian or French bread
3 cups chopped tomatoes
1 cup minced fresh basil
1/2 cup thinly sliced red onion
1/2 cup olive oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced

Steps:

  • In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

Nutrition Facts : Calories 234 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steps:

  • Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
  • In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

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