Best Chunky Garden Tomato Salad Recipes

CHUNKY TOMATO SALAD

Chunky Tomato Salad image

Make and share this Chunky Tomato Salad recipe from Food.com.

Provided by Sageca

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tomatoes, cut into 3/4-inch pieces
1/3 cup kalamata olive, pitted halved
1 cup canned artichoke heart, quarterd
1/2 cup green pepper, diced
1 cup mozzarella cheese, cubed
1/3 cup red onion, sliced
1/4 cup fresh basil, thinly sliced
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt & pepper

Steps:

Combine tomatoes, artichokes, olives onions and cheese in medium bowl.
Sprinkle on the basil,olive oil and lemon juice; toss to blend well.
Season salad to taste with salt and pepper.

Nutrition Facts : Calories 272, Fat 21.4, SaturatedFat 5.8, Cholesterol 22.1, Sodium 290.7, Carbohydrate 13.8, Fiber 6.1, Sugar 5.2, Protein 9

GARDEN TOMATO SALAD

Garden Tomato Salad image

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. -Shannon Arthur, Upper Arlington, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 large tomatoes, cut into wedges
1 large sweet onion, cut into thin wedges
1 large cucumber, sliced
DRESSING:
1/4 cup olive oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon minced fresh basil
1 teaspoon minced chives
1/2 teaspoon salt

Steps:

In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHUNKY TOMATO AND BLACK OLIVE SALAD

Chunky Tomato and Black Olive Salad image

Categories Salad Olive Tomato Quick & Easy Spring Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

Ingredients

4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons

Steps:

Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

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