Best Tomato Fruit Salad Recipes

Tomato Fruit Salad image

Provided by Melissa Clark

Time 5m

Yield 6 servings

Number Of Ingredients 9

1 pint multicolored cherry tomatoes, halved
1/2 cup blueberries
1/2 cup grapes, halved if large
1/2 cup raspberries
1 nectarine or plum, pitted and diced
1/4 cup pomegranate seeds
Best-quality balsamic vinegar, to taste
Extra-virgin olive oil, to taste
Finely ground black pepper, to taste (optional)

Steps:

Mix the tomatoes and other fruit in a bowl, seasoning them very lightly with a few drops of vinegar and oil and, if you like, a pinch of pepper.

Tomato, Stone Fruit & Fresh Mozzarella Salad Recipe - (4.4/5) image

Provided by ltrodrigu

Number Of Ingredients 12

1 cup roasted and salted pistachios, roughly chopped
Juice of 2 lemons
2 tablespoons honey
5 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups roughly torn bread
1 1/4 pounds heirloom tomatoes, cut into wedges
1 ripe nectarine, cut into wedges
2 ripe plums, cut into wedges
10 ounces fresh mozzarella, sliced into 1/4-inch rounds
8 basil leaves, roughly chopped

Steps:

Preheat oven to 375 degrees. To Make Vinaigrette: In a medium bowl, whisk together pistachios, lemon juice, honey and 4 tablespoons oil until well combined. Season with salt and pepper to taste. Set aside. To Make Croutons: Toss bread with remaining oil and season with salt. Spread croutons in a single layer on a baking tray and bake until golden, 12-15 minutes. In a bowl, toss tomatoes with stone fruit and season with salt. Divide mozzarella slices among plates and season with salt and pepper. Top with fruit mixture, drizzle with vinaigrette and garnish with basil and croutons. Serve immediately.