Best Chopped Tomato Salad Tamatar Nu Salade Recipes

Chopped Cucumber and Tomato Salad image

Provided by David Tanis

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 roasted peppers, preferably orange or yellow, chopped
3 cups halved cherry tomatoes
3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
1/2 cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3 tablespoons roughly chopped flat-leaf parsley
4 ounces feta or queso fresco, crumbled (about 1 cup)

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.

Indian Potato Salad image

Categories Side Dish

Time 1h

Yield 4

Number Of Ingredients 9

3 lb potatoes, scrubbed, cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons mustard seed (brown or yellow)
1 teaspoon kosher (coarse) salt
1 teaspoon cumin
1 teaspoon garam masala
1/2 cup plain low-fat yogurt
1 cup fresh cilantro, chopped
Additional salt and pepper to taste

Steps:

Heat oven to 400°F. Spray cookie sheet with cooking spray.
Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.

Nutrition Facts : ServingSize 1 Serving

Chopped-Tomato Salad image

Provided by Martha Stewart

Number Of Ingredients 7

2 1/4 pounds yellow and orange tomatoes, cut into 1/2-inch pieces
1 small red onion, cut into 1/4-inch pieces
1/4 cup freshly squeezed lime juice
1/2 cup chopped fresh cilantro
Coarse salt
2 tablespoons vegetable oil
1 tablespoon whole coriander seeds

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.