Tomato Potato Salad With Basil Recipes

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CHERRY TOMATO SALAD



Cherry Tomato Salad image

Recipe video above. This fresh, juicy tomato salad brings together two of the greatest flavour combinations known to mankind - tomato and basil! Make this with cherry tomatoes or grape tomatoes, or even normal tomatoes cut into chunks.The vinaigrette is slightly thickened with mustard so it clings to the tomato better, and a touch of red onion provides some much needed freshness.

Provided by Nagi

Categories     Sides     Vegetables

Number Of Ingredients 7

750g/ 1.5lb cherry tomatoes or grape tomatoes ((or large tomatoes))
1/2 red onion (, finely sliced)
1/2 cup basil leaves (, tightly packed, finely sliced (Note 2))
1 tbsp cider vinegar ((Note 3 for others))
2.5 tbsp extra virgin olive oil
1/2 tsp dijon mustard ((or other non spicy mustard))
1/2 tsp each salt and pepper

Steps:

  • Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
  • Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
  • Place tomatoes, onion and basil in a bowl.
  • Pour over Dressing. Gently toss and serve immediately.

Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

POTATO, TOMATO, CORN AND BASIL SALAD



Potato, Tomato, Corn and Basil Salad image

Provided by Dave Lieberman

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound baby red potatoes, scrubbed
5 medium ears of corn (about 3 pounds)
1 pint grape tomatoes, halved lengthwise
1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
1 large bunch fresh basil, rinsed, dried, and leaves picked
1/4 cup extra-virgin olive oil
2 large lemons, juiced
1 teaspoon kosher salt
About 15 grinds freshly ground pepper

Steps:

  • Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
  • Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
  • Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

Nutrition Facts : Calories 350 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 362 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 9 grams, Sugar 10 grams

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE



Tomato-Potato Salad with Olive Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield SERVES: 6 servings

Number Of Ingredients 10

2 pounds small Yukon Gold or red-skinned potatoes
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
Freshly ground pepper
1/3 cup pitted nicoise olives
2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
2 pounds beefsteak tomatoes, chopped
1/4 cup fresh basil, torn
1/4 cup chopped fresh chives

Steps:

  • Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
  • Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

TOMATO, BASIL, AND FETA SALAD



Tomato, Basil, and Feta Salad image

Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!

Provided by VANCGIRL2

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
¼ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

  • In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g

TOMATO-BASIL SALAD



Tomato-Basil Salad image

Simple salad with fresh taste and nice presentation.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

4 tomatoes, sliced
1 onion, sliced and halved
¼ cup fresh basil leaves, or to taste
½ cup shredded mozzarella cheese
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon oregano
salt and ground black pepper to taste

Steps:

  • Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
  • Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 8.2 g, Cholesterol 9 mg, Fat 9.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 133.7 mg, Sugar 4.7 g

TOMATO-POTATO SALAD WITH BASIL



Tomato-Potato Salad with Basil image

The potatoes taste best hot off the grill with the cool tomatoes, but they can also be served at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

4 to 6 red potatoes (about 1 pound), cut into 1/4-inch-thick slices
Extra-virgin olive oil
Salt and freshly ground pepper
2 to 3 large, ripe tomatoes (enough for 12 slices)
16 fresh basil leaves, half green and half purple basil, if available
Balsamic vinegar

Steps:

  • Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender.
  • Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them.
  • Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste.

POTATO, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING



Potato, Corn, and Cherry Tomato Salad with Basil Dressing image

Categories     Salad     Food Processor     Potato     Tomato     Side     Fourth of July     Vegetarian     Quick & Easy     Basil     Corn     Summer     Gourmet

Yield Serves 8

Number Of Ingredients 6

2 tablespoons white-wine vinegar
1/2 cup olive oil
1 cup packed fresh basil leaves
2 1/2 pounds small red potatoes
the kernels cut from 6 cooked ears of corn
1/2 pound cherry tomatoes, halved

Steps:

  • In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

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.

TOMATO AND BASIL COUSCOUS SALAD



Tomato and Basil Couscous Salad image

It's hard to believe that tossing a few pantry ingredients with summer's fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups water
1-1/2 cups uncooked couscous
2 medium tomatoes, seeded and chopped
1/4 cup fresh basil leaves, thinly sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 255 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

10-MINUTE TOMATO BASIL SALAD



10-Minute Tomato Basil Salad image

Perfect for summer, delightfully delicious!

Provided by nshawger

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC



Roasted Potatoes with Tomatoes, Basil, and Garlic image

Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.

Provided by MYAGIKUN

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 8

Number Of Ingredients 6

2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  • Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g

POTATO, GREEN BEAN, AND BASIL SALAD



Potato, Green Bean, and Basil Salad image

The mustard dressing and basil leaves perk up this potato-and-green-bean salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

Coarse salt
3 pounds new potatoes, cut into 1/2-inch-thick rounds
1 1/4 pounds green beans, trimmed
6 tablespoons fresh lemon juice
2 1/4 teaspoons grainy mustard
Freshly ground pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 cup fresh basil leaves, torn if large

Steps:

  • Bring a large pot of water to a boil. Add 1 teaspoon salt and potatoes. Return to a boil, and cook until potatoes are almost tender, 6 to 7 minutes. Add green beans; cook until potatoes are just tender and beans are bright green and tender, about 4 minutes. Drain. Let cool slightly.
  • Whisk together lemon juice, mustard, and 1 teaspoon salt in a large bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Add potatoes and green beans; toss to combine. Add basil; toss. Serve salad warm or at room temperature.

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POTATO SALAD WITH CHERRY TOMATOES RECIPE | LEITE'S CULINARIA
Jun 8, 2009 Put the white wine vinegar, olive oil, basil leaves, salt, and black pepper in a blender or food processor. Process until the mixture is emulsified. Place the potatoes in a …
From leitesculinaria.com
5/5 (2)
Total Time 45 mins
Category Sides
Calories 377 per serving
  • Put the white wine vinegar, olive oil, basil leaves, salt, and black pepper in a blender or food processor. Process until the mixture is emulsified.
  • Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.
  • Drain and let cool until you can handle them but they are still warm. Cut into quarters, but do not peel.
  • Put the potatoes, cherry tomatoes, and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.


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