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.

TOMATO CUCUMBER SALAD

Tomato Cucumber Salad image

A simple, refreshing salad that accompanies any type of food.

Provided by Sowmya

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

2 tomatoes, chopped
1 cucumber, peeled and diced
1 onion, chopped
1 tablespoon lemon juice
salt to taste
ground black pepper to taste

Steps:

Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 3.2 g

CHOPPED CUCUMBER AND TOMATO SALAD

Chopped Cucumber and Tomato Salad image

Here's an easy summer salad that's always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.

Provided by David Tanis

Categories salads and dressings, vegetables, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 roasted peppers, preferably orange or yellow, chopped
3 cups halved cherry tomatoes
3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
1/2 cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3 tablespoons roughly chopped flat-leaf parsley
4 ounces feta or queso fresco, crumbled (about 1 cup)

Steps:

Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

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.

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.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

TOMATO SALAD WITH CUCUMBER AND GINGER

Tomato Salad With Cucumber and Ginger image

The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It's a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.

Provided by Alexa Weibel

Categories brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 Persian cucumbers
Kosher salt
3 teaspoons granulated sugar
1 1/2 teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes)
4 teaspoons fish sauce
1 tablespoon coconut oil or canola oil
1 tablespoon very thinly sliced green serrano chile (about 1/2 large chile)
1 garlic clove, finely grated
12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
1/2 cup torn fresh basil
1/2 cup small sprigs cilantro
1/4 small red onion, very thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
1/4 cup roasted salted peanuts, coarsely chopped

Steps:

Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.