Best Salad Of Many Tomatoes Recipes

SLICED TOMATO SALAD

Sliced Tomato Salad image

I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. -Kendal Tangedal, Plentywood, Montana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

8 large tomatoes, cut into 1/4-inch slices
2 large sweet onions, halved and thinly sliced
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

Arrange tomatoes and onions on a large rimmed serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SALAD OF MANY TOMATOES

Salad of Many Tomatoes image

Provided by Food Network

Categories side-dish

Yield Yield: 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup plain lowfat yogurt
34 pounds ripe tomatoes, the greatest variety of colors, sizes and shapes possible
(for example, red, yellow, striped, cherry, beefsteak, plum, pear, etc.)
3 tablespoons sherry vinegar
1/2 teaspoon sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 bunch chives, minced
6 thick slices crusty country bread
1 tablespoon extravirgin olive oil

Steps:

Two hours ahead of time, place the yogurt in a strainer lined with a coffee filter and set over a bowl. Place in the refrigerator and let yogurt drain for two hours. At serving time, cut large tomatoes into chunks or wedges; cut small tomatoes in half or quarters. Place all tomatoes in large bowl. Place vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt. Drizzle in olive oil while whisking so as to form an emulsion. Pour over tomatoes, add chives, and stir. Serve over pieces of toasted country bread.
TOASTED COUNTRY BREAD
Preheat oven to 350 degrees. Brush bread slices lightly with olive oil on both sides. Place on rack placed on a cookie sheet and place in oven. Toast for 1015 minutes, or until just beginning to brown. Spoon tomato salad on top and serve.

TOMATO SALAD OF TINY TOMATOES

Tomato Salad of Tiny Tomatoes image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 pint basket of small tomatoes: cherry, red or golden currant tomatoes, yellow pear
1 shallot, finely diced
Salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
2 teaspoons chopped marjoram or torn basil leaves
Few drops balsamic vinegar, to taste

Steps:

Rinse the tomatoes, remove the stems, and cut them into halves or quarters. Leave tiny currant tomatoes whole. Put in a bowl with the shallot, season with a pinch of salt and freshly ground pepper, then toss with the olive oil and marjoram. Taste the salad and add a little balsamic vinegar if needed or desired.