SUMMER ASPARAGUS, CORN AND TOMATO SALAD
So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy.
Provided by scwheeler24
Categories Corn
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
- Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
- Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
- Top with avocado and crumbled cheese right before serving.
- These ingredients need not be exact. Add or subract to your liking.
Nutrition Facts : Calories 238.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 4.2, Sodium 122.8, Carbohydrate 19.3, Fiber 6.7, Sugar 5.4, Protein 6.3
SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD
Provided by Amanda Freitag
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt.
- Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
- For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
- Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.
SUMMER FRESH TOMATO SALAD WITH GRILLED CORN AND FENNEL
Steps:
- Brush corn and fennel slices with 2 tablespoons of the olive oil. Place vegetables on a heated grill and grill until corn is a light golden brown and fennel is crisp tender. Remove vegetables from grill and set aside to cool. Meanwhile, in a large bowl whisk together the remaining olive oil, vinegar, lemon juice, honey, salt, black pepper, oregano and crushed red pepper flakes. When corn and fennel are cool, cut off the corn kernels and add to bowl with vinaigrette. Then coarsely chop the fennel and add to the bowl along with the remaining ingredients, except for the Romano cheese shavings. Mix lightly to coat evenly. Spoon onto serving platter, top with Romano cheese shavings and serve room temperature. Serves 6.
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE
Steps:
- Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
- Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.
SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Seafood Fish Salmon Corn Tomato Summer Dinner Poach One-Pot Meal Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.
- Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za'atar, and 1 tsp. salt in a small bowl.
- Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
- Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
- Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
- Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.
SUMMER QUINOA-TOMATO SALAD
The fresh flavors of summer come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.
Provided by By Arlene Cummings
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
- Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
- Before serving, sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
CHERRY TOMATO, AVOCADO, MANGO, AND FETA SUMMER SALAD
Steps:
- In a large salad bowl, whisk together the olive oil, vinegar, 1/2 teaspoon of feta and salt and pepper. Set aside. Slice avocado into 1 inch cubes. Slice cherry tomatoes in half. Slice mango into 1 inch cubes Once again whisk the dressing and immediately add the avocado, cherry tomatoes and mango to dressing and toss together. Coarsely crumble the feta over the salad in large "crumbs" and serve.
SUMMER NECTARINE, TOMATO, AND CUCUMBER SALAD
A refreshing and colorful blend of fruit and veggies, highlighted with cilantro and goat cheese. Great for a picnic or with whatever you have on the grill. Good use of garden veggies.
Provided by SharonT
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.9 g, Cholesterol 4.2 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 32 mg, Sugar 5.7 g
CORN-AND-TOMATO SCRAMBLE (GOURMET SUMMER SALAD)
A simple and delicious recipe from Gourmet Magazine (July 2009) that highlights delicious fresh summer ingredients. The corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new. The leftovers are great too!
Provided by blucoat
Categories Corn
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.
- While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
- Stir together corn, tomatoes, and scallion greens.
PRESERVED LEMON CHICKEN SKEWERS WITH SUMMER TOMATO SALAD
Cook these lemony chicken skewers on a barbecue to get that fabulous charred taste. Serve with our colourful tomato salad for a lovely light summer supper
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Cut the chicken into 3cm pieces, then mix in a bowl with the lemon, thyme, garlic, oil and ¼ tsp black pepper. Leave covered in the fridge for at least 3 hrs or ideally, overnight.
- Just before you're ready to cook the chicken, make the salad dressing by whisking together the oil, lemon juice, parsley and garlic.
- Thread the chicken onto four skewers, put on the barbecue and cook for 15-20 mins, turning halfway. They should be nicely charred and cooked through. Alternatively, heat a griddle pan over a high heat until very hot. Lay the skewers in the pan and cook for 15-20 mins, turning halfway.
- Arrange the tomatoes and olives on a sharing platter. Drizzle over the dressing, scatter over the pine nuts and extra thyme, then serve with the chicken skewers.
Nutrition Facts : Calories 341 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
SUMMER TOMATO SALAD WITH SPICY TONNATO
Steps:
- Using a sharp chef's knife or serrated knife, slice off the very bottom of the tomato. Place a box grater in a medium bowl. Rub cut face of tomato over large holes of box grater, using the flat palm of your hand to move the tomato back and forth. The flesh should be grated off while the skin remains intact in your hand. Discard skin and season tomato pulp lightly with kosher salt to taste. Transfer tomato pulp to a liquid measuring cup and set aside along with the bowl (no need to wash it).
- Place egg, lemon juice, anchovies, mustard, and capers in the bottom of an immersion blender cup or another tall-sided container that just fits the head of your immersion blender. Pour vegetable oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified; this should take between 30 and 45 seconds.
- Turn off blender and remove from blender cup. Scrape down sides of cup using a rubber spatula, then add tuna, 2 tablespoons (30ml) reserved tomato pulp, and pepper paste. Return blender head to blender cup and blend just until ingredients are thoroughly incorporated into a smooth sauce, 15 to 30 seconds.
- Taste sauce and adjust the level of heat to your liking with more pepper paste. Check the consistency of the sauce as well; it should be looser than regular mayonnaise, but still thick enough to coat a spoon (somewhere between crème fraîche and stirred whole-milk yogurt). Gradually blend in remaining tomato pulp, stopping if the sauce starts to get too runny; reserve any remaining pulp. Avoid over-blending the sauce, as this can cause it to become grainy.
- Transfer sauce to reserved bowl and slowly drizzle in olive oil while whisking constantly to emulsify. Season to taste with kosher salt. Refrigerate sauce until ready to serve.
- Using a sharp chef's knife or serrated knife, cut tomatoes into an assortment of slices, wedges, and bite-size pieces.
- Using a large spoon, spread tonnato in an even layer on a large serving plate or individual serving plates. Arrange tomatoes on top of tonnato and spoon any remaining tomato pulp over them. Sprinkle sesame seeds and sea salt (if using) over tomatoes, followed by basil leaves. If not using sea salt, season tomatoes with kosher salt. Serve immediately.
SUMMER POTATO AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
- With food processor on, put garlic and shallot through feed tube.
- If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
- Add basil to bowl with yogurt and mustard. Mix well.
- Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
- When potatoes are cooked, drain and cut into small chunks and stir into dressing.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 26 grams, TransFat 0 grams
REFRESHING, SIMPLE TOMATO SALAD FOR SUMMER
Nothing compares to a vine-ripened tomato with the season's sweet onions! Do try to make this very plain salad when tomatoes are at their best! This is a healthy family meal starter, or a side dish with grilled meats -- or an everyday summer delight. If made with inferior tomatoes and sharp onion, the result will not be as enjoyable. Dried basil is used on purpose, as it can be quite good and can be used liberally. Otherwise, finely chop fresh basil.
Provided by Zurie
Categories Onions
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry tomatoes, do not peel.
- Slice each in half, and then, with the flat sides on a wooden board, slice in the length and then across again -- into small chunks.
- Slice and chop the onion in the same way.
- Mix in a salad bowl.
- Add the three flavourings and mix well.
- Cover with plastic wrap and leave to stand at room temperature for at least 30 minutes.
- Eat as is -- to get that wonderful flavour of sunripened tomatoes and soft, sweet onion!
- Or you can drizzle over some vinaigrette which is not acidic. (That will spoil the fresh, simple, down-home tastes).
AVOCADO, BACON & TOMATO SUMMER SALAD WITH DILL DRESSING RECIPE - (4.7/5)
Provided by margiekyle
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl. Meanwhile, for dressing, in small bowl, whisk together mayonnaise, lemon juice, dill, salt, garlic powder and pepper; set aside. Add tomatoes, avocado and bacon to pasta; toss gently to combine. Add dressing; toss to coat. Serve immediately. To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing. Nutrition information (1/6 of recipe): 404 calories; 12 g protein; 13 g digestible carbohydrates*; 18 g total fat; 3 g saturated fat; 20 mg cholesterol; 441 mg sodium; 9 g total dietary fiber.
SUMMER GREENS AND TOMATO SALAD DRESSING
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- Combine basil, cheese and garlic in a food processor or blender. Process briefly, then start adding the olive oil in a steady stream, until well blended. Slowly add lemon juice, salt and pepper to taste, while blending.
- To use in salad: toss mixed lettuces with some of the dressing and arrange on a platter or individual plates. Place ripe tomato slices on top, then spoon dressing heavily over the tomato.
SUMMER TOMATO, ONION & CUCUMBER SALAD
Steps:
- Preparation 1.Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl. 2.Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour. 3.Just before serving, add herbs and toss again. Nutrition Per serving : 58 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 1 g Protein; 2 g Fiber; 202 mg Sodium; 264 mg Potassium 1/2 Carbohydrate Serving Exchanges: 2 vegetable, 1/2 fat Tips & Notes Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead
END-OF-SUMMER TOMATO SALAD
If you're looking for new ways to use up tomatoes in the garden, be sure to try this recipe. It's one of our favorites.-Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Arrange tomatoes in a 13-in. x 9-in. dish; sprinkle with olives. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar, garlic, salt and pepper; shake well. Pour over tomatoes. , Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions.
Nutrition Facts : Calories 98 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 589mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER TOMATO SALAD
This recipe is great ending to a hot summer day. It is a family recipe passed down to me from my great grandmother. My grandmother and I used to sit outside with candles all around us with this salad and warm conversation. The original recipe was first used in 1912.
Provided by PEGGYLEBLANC
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. Refrigerate 30 minutes and toss again before serving.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 5.3 g, Fat 0.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 36.6 mg, Sugar 0.1 g
END-OF-SUMMER TOMATO SALAD
Steps:
- Combine first 10 ingredients in a large bowl. Combine oil, vinegar, salt and pepper, stirring with a whisk. Drizzle oil mixture over tomato mixture; toss gently to coat. Serving size: about 3/4 cup From Cooking Light. Sept. 2005
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