Tomato Olive Feta Salad With Tarragon Garlic Dressing Recipes
KITTENCAL'S GREEK MARINATED TOMATO, OLIVE AND FETA SALAD
If you love Greek salads you will love this, it's an absolute must made with garden ripe tomatoes! I use the dressing from my recipe#66596 but you may use your own favorite dressing, the cucumber is only optional I like to add some in, plan ahead this salad must be chilled at least 3 hours before serving or up to 6 hours. Serve this salad with crusty bread on the side to dip into the juice, you may also serve the tomatoes with juice on a bed of lettuce.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large glass bowl stir together the dressing with parsley.
- Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
- Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
- Serve with crust bread.
Nutrition Facts : Calories 131, Fat 8.9, SaturatedFat 4.6, Cholesterol 25, Sodium 540.3, Carbohydrate 8.9, Fiber 2.4, Sugar 4.8, Protein 5.4
OLIVES AND TOMATO SALAD
This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..
Provided by AuntWoofieWoof
Categories Onions
Time 1h30m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
- Mix the brines/ juices together in a measuring cup.
- Add the sugar and stir until sugar has dissolved.
- Pour over tomato and olives mixture and stir well.
- Cover and refrigerate at least one hour before serving.
- When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.
Nutrition Facts : Calories 45.8, Fat 3.1, SaturatedFat 0.4, Sodium 499, Carbohydrate 4.8, Fiber 2, Sugar 1.5, Protein 1.1
TOMATOES AND FETA CHEESE WITH HERB-AND-GARLIC DRESSING
Provided by Susan Springob
Categories Salad Cheese Olive Tomato No-Cook Vegetarian Quick & Easy Summer Bon Appétit South Carolina
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in medium bowl; gradually whisk in oil. Season dressing to taste with salt and pepper.
- Arrange tomatoes on platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve, passing remaining dressing separately.
TOMATO SALAD WITH FETA AND OLIVES
Provided by Debra Creed-Broeker
Categories Salad Cheese Olive Tomato Appetizer No-Cook Feta Summer Bon Appétit Missouri Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
- Sprinkle salad with cheese and garnish with olives, if desired.
TOMATO FETA SALAD
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. -Robert Golus, Greer, South Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 121 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 412mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
TOMATO SALAD WITH GINGER-GARLIC DRESSING
Make and share this Tomato Salad with Ginger-Garlic Dressing recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Crush ginger using mortar and pestle to make fine paste.
- Add garlic; crush with ginger.
- Remove to small bowl; whisk in salt, sugar, vinegar and oil.
- In bowl, mix tomatoes, onion and coriander.
- Add salad dressing; toss lightly to coat.
- Note: I often make this with a couple of cupfuls of cherry tomatoes, halving the larger ones.
DIJON TARRAGON SALAD DRESSING
This salad dressing is great on a fresh spinach salad. Also great on fresh sliced tomatoes right out of the garden! I have made using different vinegar, but somehow it's just not the same.
Provided by stacycat5
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar. Cover and shake well.
- Pour over salad just before serving.
RED CABBAGE, FETA & OLIVE SALAD
I had to make this salad two days in a row. When I got home from work yesterday, my husband asked me where I'd hidden the leftovers from the night before because he wanted them for lunch. Well, I'd taken them with me for MY lunch -- so I made another batch last night to go with our chili. The night before that I'd served it with shredded chicken Bobbie-Q (see my recipes) over mashed potatoes. There was a bit left over last night -- and I made sure to leave it for my husband. I brought peanut butter & a cucumber for my lunch instead. *sigh* Anyway, if you do have any of this salad left, use it by the next day.
Provided by ThatBobbieGirl
Categories Vegetable
Time 20m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Combine vegetables and feta cheese in bowl large enough to allow tossing.
- Combine dressing ingredients in container with tight-fitting lid.
- Shake well.
- Pour over salad just before serving and toss well.
- Refrigerate leftovers, and use within one day.
TOMATO, OLIVE FETA SALAD WITH TARRAGON-GARLIC DRESSING
Garden tomatoes are good to use in this salad! A very thinly sliced red onion placed on top of the tomatoes can be used if desired. If you love tomatoes you will love this salad...try to use only tarragon vinegar for this.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine vinegar, oregano, Dijon, shallots, minced garlic, minced ginger, oil, salt and pepper' whisk to combine.
- Arrange the tomato slices on a platter, sprinkle lightly with salt and pepper if desired .
- Sprinkle with chopped olives, then feta cheese.
- Drizzle with enough dressing to coat.
- Pass the remaining dressing on the side.
- Delicious!
Nutrition Facts : Calories 637.5, Fat 64.3, SaturatedFat 13.4, Cholesterol 33.4, Sodium 618, Carbohydrate 11.5, Fiber 3.1, Sugar 6.5, Protein 7.5
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