Pesto Tomato Cucumber Salad Recipes

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

PESTO TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
• Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

PESTO TOMATO-CUCUMBER SALAD

Steps:

• Whisk salad dressing, pesto, salt and pepper. Toss with tomatoes, cucumbers and onion. Refrigerate, covered, at least 30 minutes.

~ CUCUMBER, TOMATO, ONION SALAD & PESTO DRESSING ~

Steps:

• 1. Mix pesto, oil, salt, pepper, oil and vinegar in a small bowl. Taste and adjust seasoning if need be. Stir in cheese.
• 2. Mix tomatoes, cucumber and onion in a bowl. Toss with dressing. Leave set 15 minutes before serving.
• 3. Enjoy, was quite tasty.

PESTO TOMATO SALAD

Steps:

• Arrange sliced vine-ripened tomatoes on serving dish.
• In bowl combine grape tomatoes, pesto and red onion and toss until evenly coated.
• Arrange tomato mixture over sliced tomatoes.

TOMATO AND CUCUMBER SALAD WITH A PESTO LIKE DRESSING.

Steps:

• Place all dressing ingredients in a blender and process till smooth and creamy.
• Place all the lettuce on a large platter.
• Arrange tomatoes and cucumbers on lettuce.
• Pour some dressing on arrangement and serve some on the side for those that want it.

CUCUMBER, TOMATO & ONION SALAD

Steps:

• Instructions Cut cherry tomatoes in half and add to a bowl. Slice and chop cucumber into pieces similar in size to the halved cherry tomatoes. Add to the bowl. Slice a red onion and cut into pieces, sprinkling into the bowl. Season veggies liberally with kosher salt and cracked black pepper. Make a dressing by adding ¼ cup red wine vinegar and a teaspoon of dried oregano to a small bowl. Whisk in about 2 tablespoon olive oil. Pour dressing onto salad. Stir to combine and serve or refrigerate overnight in an air-tight container.