3-INGREDIENT MEDITERRANEAN SALAD
Easy all-star Mediterranean salad with three star ingredients: tomatoes, cucumbers, and parsley, seasoned simply and dressed in extra virgin olive oil and lemon juice! You'll love this everyday cucumber and tomato salad next to your favorite Mediterranean entrees. You can change it up by adding feta cheese, chickpeas, or even a cup of cooked couscous to turn it into a meal!
Provided by Suzy Karadsheh
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
- Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!
Nutrition Facts : Calories 62.5 kcal, Sugar 2.6 g, Sodium 7 mg, Fat 4.9 g, SaturatedFat 0.7 g, Carbohydrate 4.8 g, Fiber 1.2 g, Protein 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
TRIPLE TOMATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h50m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.
- In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes.
- Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt.
MARINATED TOMATO SALAD WITH HERBS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
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