Tomato Rainbow Salad Recipes

TOMATO RAINBOW SALAD

Tomato Rainbow Salad image

This delicious salad is made from fresh ingredients and doesn't need lots of complicated cooking methods. It's an easy, bright, and colorful tomato salad with homegrown basil. This recipe is incredibly simple, yet delightful and refreshing.

Provided by K33 Kitchen

Categories Salad Healthy Quick and Easy Vegan Budget-Friendly Vegetarian Pescatarian 30 or Less Easy Quick Dairy-Free Shellfish-Free Raw Gluten-Free Egg-Free Soy-Free Entertaining Fall Holidays Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

400 gram Heirloom Cherry Tomato
1/4 Red Onion
1 tablespoon Extra-Virgin Olive Oil
1 teaspoon Red Wine Vinegar
1 pinch Ground Black Pepper
1 pinch Sea Salt
1 handful Fresh Basil Leaf

Steps:

Arrange the Heirloom Cherry Tomato (400 gram) and Red Onion (1/4) on a serving plate.
Combine the Extra-Virgin Olive Oil (1 tablespoon) and Red Wine Vinegar (1 teaspoon) in a small bowl, then drizzle it over the tomatoes.
Sprinkle with Sea Salt (1 pinch), Ground Black Pepper (1 pinch), and Fresh Basil Leaf (1 handful). Serve and enjoy!

Nutrition Facts : Calories 58 calories, Protein 1.8 g, Fat 3.5 g, Carbohydrate 4.8 g, Fiber 1.8 g, Sugar 3.7 g, Sodium 19.7 mg, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 2.9 g

RAINBOW TOMATO SALAD

Rainbow tomato salad image

Use seasonal tomatoes in different colours, shapes and sizes and sprinkle basil to give this side salad a dazzling finish

Provided by Cassie Best

Categories Lunch, Side dish

Time 10m

Yield Serves 6 as a side dish

Number Of Ingredients 5

Ingredients

1kg ripe tomato of various colours, shapes and sizes, at room temperature
sea salt , to season
2 tsp balsamic vinegar
drizzle extra-virgin olive oil
basil leaves

Steps:

Slice the tomatoes and arrange on a platter, then season with sea salt and some pepper. Drizzle over the vinegar and oil, and scatter over the basil.

Nutrition Facts : Calories 35 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.7 milligram of sodium

RAINBOW VEGGIE SALAD

Rainbow Veggie Salad image

Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 English cucumber, cut lengthwise in half and sliced
2 medium carrots, thinly sliced
1 cup each red and yellow cherry tomatoes, halved
3/4 cup pitted ripe olives, halved
1 celery rib, thinly sliced
1/4 cup each chopped sweet yellow, orange and red pepper
1/4 cup thinly sliced red onion
1/8 teaspoon garlic salt
Dash coarsely ground pepper
1 package (5 ounces) spring mix salad greens
2/3 cup Pesto Buttermilk Dressing or reduced-fat buttermilk ranch salad dressing

Steps:

Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Rainbow Veggie Salad Recipe by Tasty image

Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper

Provided by Joey Firoben

Categories Appetizers

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 large head romain lettuce, chopped
1 cup cherry tomatoes, halved
1 cup carrot, shredded
1 yellow bell pepper, diced
1 cucumber, sliced & halved
½ red onion, diced
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon dried oregano
1 garlic clove, minced
3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

On a cutting board, chop head of lettuce.
In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
Pour the dressing over the salad just before serving.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams

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