Best Chopped Tomato Salad Recipes

CHOPPED CUCUMBER AND TOMATO SALAD

Steps:

• Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
• Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
• To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

TOMATO, CUCUMBER, AND GREEN PEPPER CHOPPED SALAD

Steps:

• Mix lemon juice and garlic in large bowl. Whisk in oil. Add remaining ingredients; toss. Season with salt and pepper.

TOMATO, CUCUMBER, AND GREEN PEPPER CHOPPED SALAD

Steps:

• Mix lemon juice and garlic in large bowl. Whisk in oil. Add remaining ingredients; toss. Season with salt and pepper.

VEGGIE SPIRAL PIE WITH SPICED TOMATO SAUCE & CHOPPED SALAD

Steps:

• Heat a large saucepan, tip in the cumin and coriander seeds and toast for a few mins until you can smell their fragrance and they turn a shade darker, then tip into a pestle and mortar. Add the oil to the pan, then tip in the onions and cook slowly until golden and caramelised - this will take 15-20 mins. Meanwhile, bring 2 pans of water to the boil. Add the lentils to 1 pan and cook for 20 mins. Put the rice and a pinch of salt in the other pan and cook for 5 mins (it should still have a little bite). Drain both pans, and leave the lentils and rice to steam-dry.
• Boil the kettle. Stir the garlic into the onions and cook for 1-2 mins over a low heat. Grind the whole spices in the pestle and mortar to a fine powder and add these to the onion mixture. Grate half of the nutmeg and add to the onions with the turmeric and allspice.
• Put the spinach in a colander in the sink, pour over a kettle of boiling water, then rinse under cold water. Use your hands to squeeze out as much liquid as possible. Finely chop the spinach and add to the onions with the herbs, lemon zest and juice and the rice, lentils and plenty of seasoning. Leave to cool before stirring through the feta.
• To assemble the pie, you'll need plenty of space on your work surface - about 1 metre. Unwrap the filo and cover with a damp tea towel. Have your bowls of melted butter and beaten egg to hand, as well as a pastry brush for each. Working quickly, lay 4 sheets of filo end to end, running along the length of your work surface, and butter each piece generously, overlapping each sheet by about 10cm. Top with another 4 sheets, butter well, then repeat with 3 final sheets of filo (save the last one to cover any cracks later on.)
• Spoon the rice filling down the centre of the filo, leaving 5cm free on either end. Brush the egg around the edges and tuck the ends in to cover the filling. Starting from one end, roll the filo over the filling, working your way along until you have a long filo sausage. From one end, start to coil the sausage back on itself - if the pastry cracks, patch it over the hole with your reserved piece of filo. When the coil is complete, slide onto a tray lined with baking parchment, brush the top with beaten egg and sprinkle over the sesame seeds. You can now cover it loosely with cling film and chill for up to 24 hrs.
• When you're ready to bake, heat oven to 200C/180C fan/gas 6. Place the pie on the middle shelf and bake for 45 mins until golden and crisp. Meanwhile, tip the ingredients for the tomato sauce into a pan, season and bubble for 30 mins until rich and thick.
• For the salad, halve the cucumber through the centre, then cut in half lengthways and chop into small cubes. Put in a bowl, add the remaining ingredients and season well. Set aside until ready to serve.
• Leave the pie to cool for 20 mins before serving with the sauce, salad and a large bowl of yogurt.

CHICKEN CHOPPED SALAD WITH SPICY SUNDRIED-TOMATO PESTO DRESSING

Steps:

• 1. Put chicken breast, lightly salted & peppered, into ZipLock Zip n' Steam bag, with a shake or two of olive oil and the chopped onion, shake bag to make sure the chicken and onions are well-coated in the olive oil. Microwave on high 3 minutes, pull out and set aside to cool. 2. Toss veggies and parsley together in mixing bowl and set aside. 3. In smaller mixing bowl whisk together dressing ingredients, adjusting to desired taste & consistency. 4. Cut the steamed chicken breast into 1/2" dice, and add (with the onions) to the veggies, and toss. 5. Fold in dressing until everything is evenly coated (I like to add it in thirds so that I don't overdress,) and then toss in the almonds and the grated Parmesan. 6. Enjoy! (I occasionally like to serve it on a bed of chopped romaine, but it's great plain too, if you're in a hurry.)

FEGGOUS AND TOMATO SALAD (MOROCCAN CHOPPED CUCUMBER AND TOMATO S

Steps:

• Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.).
• Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

CHOPPED MEDITERRANEAN SALAD RECIPE WITH SUN-DRIED TOMATO VINAIGRETTE

Steps:

• To make the dressing, puree the olive oil, sun-dried tomatoes, apple cider vinegar, garlic, sea salt, and black pepper, until smooth and emulsified. (If it's too thick, thin out with more oil or water, and puree again.)
• Combine the tomatoes, cucumbers, artichokes, red onion, and feta in a large bowl. Toss with dressing.

FEGGOUS AND TOMATO SALAD - MOROCCAN CHOPPED CUCUMBER AND TOMATO SALAD

Steps:

• Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.)
• Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

Z TEJAS' AVOCADO AND TOMATO CHOPPED SALAD

Steps:

• Add 1st 6 ingredients in large stainless steel bowl. Mix well with a rubber spatula.
• Add avocado and mix well.
• Add shredded iceberg and ranch dressing. Mix well and serve immediately to say fresh and crispy.

SALSA CRIOLLA (CHOPPED TOMATO SALAD)

Steps:

• Pour olive oil and red wine vinegar into a large mixing bowl and whisk together.
• Add onion, tomatoes, and green bell pepper to the bowl.
• Toss vegetables with the dressing until evenly coated.
• Add chile to the bowl and stir. Season to taste with salt.
• Set aside for 30 minutes before serving.

EMILY'S CHOPPED SALAD WITH TOMATO VINAIGRETTE

Steps:

• In a large bowl, combine chopped cucumber, peppers, cabbage, celery and carrots. Slice tomato into quarters and remove inner flesh and put in blender. Chop up remaining tomato and add to salad. Blend the tomato and pour through strainer over a small bowl to remove seeds. Whisk in vinegar and olive oil. Season to taste. Serve salad with vinaigrette and toppings.

CHOPPED CUCUMBER AND TOMATO SALAD

Steps:

• put onion, garlic, vinegar and olive oil in large mixing bowl. let set for 10 minutes
• add roasted peppers, cherry tomatoes, cucumbers, and celery
• let macerate for at least 20 minutes, tossing several times with the dressing.
• to serve, toos once more and transfer to a deep platter. sprinkle with parsley and feta

CHOPPED-TOMATO SALAD

Steps:

• Combine tomatoes, onion, lime juice, and cilantro in a bowl. Salt to taste; set aside.
• Heat the oil in a small skillet over medium-high heat until very hot. Add the coriander seeds; let fry until they pop, about 5 seconds. Immediately remove from heat, and pour the oil and seeds over tomato salad. Stir gently to combine. Serve within 1 to 2 hours.

CHOPPED TOMATO SALAD CROSTINI RECIPE - (4.3/5)

Steps:

• Preheat Oven 350 degrees Place the sliced bread on a baking sheet and bake until slightly golden. Combine all of the ingredients for the salad in a medium bowl. Combine the olive oil, balsamic vinegar, salt and pepper in a small bowl and stir. Pour over the salad and toss. Spoon the salad on each piece of bread and top with fresh grated Parmesan or Romano cheese.

CHOPPED TOMATO SALAD CROSTINI

Steps:

• Preheat Oven 350 degrees Place the sliced bread on a baking sheet and bake until slightly golden. Combine all of the ingredients for the salad in a medium bowl. Combine the olive oil, balsamic vinegar, salt and pepper in a small bowl and stir. Pour over the salad and toss. Spoon the salad on each piece of bread and top with fresh grated Parmesan or Romano cheese.

CHOPPED TOMATO SALAD (TAMATAR NU SALADE)

Steps:

• Mix all ingredients except oil and mustard seed in medium bowl.
• Heat oil and mustard seed in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops.
• Pour hot oil mixture over tomato mixture; toss well.