Best Gourmet Garden Tomato Salad Recipes

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

FANCY AND BEAUTIFUL TOMATO SALAD

Fancy and Beautiful Tomato Salad image

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

Provided by Sarah Jampel

Categories Bon Appétit Dinner Lunch Salad Tomato Feta Basil Mint Lemon Summer Vegetarian Soy Free Peanut Free Tree Nut Free Quick & Easy Kid-Friendly

Yield 6 servings

Number Of Ingredients 12

Ingredients

1½ lb. heirloom tomatoes (about 3 medium), sliced into 8-12 wedges, depending on size
12 oz. mixed cherry tomatoes (about 2 cups), halved, quartered if large
1¾ tsp. kosher salt, divided, plus more
1 lemon
½ garlic clove
6 Tbsp. extra-virgin olive oil
2 Tbsp. za'atar
2 cups pita chips
1½ tsp. (or more) honey
3.5 oz. feta, thinly sliced into planks
½ cup basil leaves, torn if large
½ cup mint leaves, torn if large

Steps:

Gently toss heirloom and cherry tomatoes and 1¼ tsp. salt in a medium bowl to combine and set aside.
Finely grate lemon zest into a small bowl, then grate in garlic; set lemon aside.
Heat oil in a small saucepan or skillet over medium until just starting to shimmer. Add za'atar and cook, stirring occasionally, until fragrant and slightly darkened in color, about 1 minute. Add lemon zest and garlic, cook 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za'atar oil to a heatproof measuring cup.
Place pita chips in a large bowl and drizzle 2 Tbsp. za'atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
Cut reserved lemon in half and squeeze juice from 1 lemon half into a small bowl. Stir in honey and remaining ½ tsp. salt. Gradually add remaining za'atar oil, stirring constantly until emulsified. Taste dressing and add more lemon juice, honey, or salt if needed.
Add feta, basil, mint, and reserved tomatoes to bowl with chips and drizzle dressing over; toss gently to combine.
Spoon salad onto platter, making sure to leave no juices behind. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.