Best Tomato Cucumber And Papaya Salad Recipes

TOMATO CUCUMBER SALAD WITH CUMIN VINAIGRETTE

Tomato Cucumber Salad with Cumin Vinaigrette image

Provided by Valerie Bertinelli

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1/2 teaspoon whole cumin seeds, lightly crushed with the side of a knife
1 medium shallot, finely chopped
2 tablespoons lemon juice
Kosher salt
4 medium vine-ripe tomatoes, chopped
1 seedless cucumber, chopped
1/2 cup chopped fresh cilantro

Steps:

Heat the olive oil in a small skillet over medium heat. Add the cumin and cook, stirring, until fragrant, about 2 minutes. Pour the cumin oil into a large bowl and add the shallot, lemon juice and 1/2 teaspoon salt; cool slightly. Add the tomatoes, cucumber and cilantro and serve immediately.

CUCUMBER-PAPAYA SALAD

Cucumber-Papaya Salad image

Provided by Emeril Lagasse

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups)
1/2 teaspoon salt
1/4 cup rice wine vinegar
4 teaspoons sugar
1 tablespoon peanut oil
1 teaspoon minced Hawaiian chiles or chile paste
2 teaspoons minced fresh ginger
1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
1/4 cup chopped fresh cilantro
6 lettuce leaves

Steps:

Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
Serve.

TOMATO AND CUCUMBER SALAD

Tomato and Cucumber Salad image

Provided by Kardea Brown

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 to 3 large tomatoes, seeded and diced
1 English cucumber, diced
1/2 red onion, sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon dried basil
1 tablespoon chopped fresh parsley
1 teaspoon dried dill
Kosher salt and freshly cracked black pepper

Steps:

Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight.

CUCUMBER AND TOMATO SALAD

Cucumber and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

TOMATO PAPAYA SALAD

Tomato Papaya Salad image

I made this recipe last summer after I saw the colourful summer tomatoes. I love papaya and find it a great ingredient. My wife likes mango more (I try not to fault her on that) and this salad works with mango as well. While pretty much all tomatoes are available year round, I find the fresh, summer grown tomatoes are key for the full flavour. Smell your tomatoes! If they don't smell like a tomato, they ain't going to taste like one.

Provided by whatscooking

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 large papayas or 2 -3 small papayas, seeded and diced
1 pint cherry tomatoes (or grape, or strawberry, etc.)
1 beefsteak tomato, seeded and diced, any liquid reserved
1 orange tomatoes, seeded and diced, any liquid reserved
1 yellow tomatoes, seeded and diced, any liquid reserved
1 red onion, cut in half and thinly sliced
1 cup fresh cilantro, chopped
1 pint baby bocconcini, drained
1 -2 tablespoon black sesame seed
1/4 cup extra virgin olive oil, good quality
salt and pepper, to taste

Steps:

Combine and toss the first eight ingredients (include any reserved juices).
Using a dry skillet, toast the black sesame seeds until they are fragrant, about 2-3 minutes.
Once the seeds have cooled, add the seeds and olive oil to the tomato mixture and season to taste. Let salad sit for an hour before serving for the flavours to meld.

Nutrition Facts : Calories 214.2, Fat 15.2, SaturatedFat 2.1, Sodium 25, Carbohydrate 19.7, Fiber 4.5, Sugar 10.4, Protein 3