GARDEN CUCUMBER TOMATO SALAD
This recipe comes from my husband's great-grandmother. It's especially good with ripe tomatoes from the garden, but drained canned tomatoes may also be used.-Maxine Foreman, Columbus, Nebraska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
GARDEN TOMATO SALAD
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
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
GARDEN FRESH BROCCOLI TOMATO AND BEAN SALAD!
This salad is filling and really simple and quick to make! The cumin style dressing combined with the black beans marry nicely and I decided at the last minute to add chili pepper flakes, which raised the bar! Came up with this because I had the salad dressing already made and the salad ingredients on hand fresh from my garden.
Provided by Gayle Rich-Boxman @richbox-3286
Categories Other Salads
Number Of Ingredients 13
Steps:
- Make salad dressing ahead if it's easier! I can keep this salad dressing for over a week, and just zap it in the microwave before using in the salad.
- Put broccoli florets into a steamer basket and a large pot with about an inch of water. Steam til firm/tender.
- While steaming broccoli, mince the onion and cut tomatoes in half. Sun Gold tomatoes are my very favorite from my garden, but cherry or other small tomatoes will work as a substitute.
- Put dressing on the bottom and then add broccoli, beans, onion and tomatoes. Toss and add chili pepper flakes, salt and pepper to taste. I use Jacobsen's salt/pepper combo and add the chili pepper flakes last. Serve at room temperature and can be chilled for later! (The wine is for the chef!)
GARDEN TOMATO AND POTATO SALAD
Provided by Orah Raia
Categories Salad Potato Tomato Low Fat Quick & Easy Summer Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook potatoes in large pot of boiling salted water until just tender. Drain and cool slightly. Cut potatoes into small pieces and place in large bowl.
- Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining 1/4 cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.
GARDEN TOMATO SALAD
This simple salad of ripe tomatoes with fragrant herbs and finely diced shallots makes a refreshing side salad or buffet dish
Provided by Sarah Cook
Categories Buffet, Side dish
Time 20m
Yield Serves 6 for a starter or lunch, or 8-10 with other dishes
Number Of Ingredients 6
Steps:
- Slice the large-to-medium tomatoes and halve the smallest. Pick the leaves from the herbs and roughly chop, then mix the herbs with the shallots.
- Choose a large platter and start layering up the tomatoes, mixing colours and sizes. As you finish each layer, scatter with some of the herb-shallot mix and some ground black pepper. Keep layering until everything is used up. Cover and chill for a few hrs. Bring to room temperature 45 mins before serving.
- Whisk together the dressing ingredients with some salt, then drizzle over the salad and serve.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHUNKY GARDEN TOMATO SALAD
Make and share this Chunky Garden Tomato Salad recipe from Food.com.
Provided by Parsley
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the diced tomatoes, cucimbers, onion and chopped basil; set aside.
- In a small bowl, whisk together oil, red wine vinegar, salt, pepper, dill weed and sugar.
- Pour the dressing over veggie mixture and gently toss to coat.
- Chill before serving.
Nutrition Facts : Calories 52.3, Fat 2.5, SaturatedFat 0.4, Sodium 200, Carbohydrate 7.4, Fiber 1.6, Sugar 4.2, Protein 1.3
GARDEN TOMATO SALAD
You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Combine tomatoes and onions in a large serving bowl. Drizzle with the olive oil, and sprinkle with the salt and pepper. Cover with plastic wrap; let stand at room temperature at least 1 hour to allow flavors to develop. Snip basil, and toss into salad just before serving.
GOURMET GARDEN TOMATO SALAD
I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit. -Stacy Kibler, Centerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Arrange tomatoes on a serving platter. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over tomatoes. Sprinkle with cheese and basil.,
Nutrition Facts : Calories 167 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD
Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
- Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
- Mix the avocados, herbs, shredded lettuce and lemon juice.
- Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.
Nutrition Facts : Calories 681 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.61 milligram of sodium
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