Best Yellow Tomato Salad With Lemongrass Recipes

RED AND YELLOW TOMATO SALAD

Red and Yellow Tomato Salad image

Provided by Food Network

Time 30m

Yield Serves 6-8

Number Of Ingredients 9

Ingredients

3 medium vine ripened red tomatoes, wedged
3 medium vine ripened yellow tomatoes, wedged
2 cloves of garlic, minced
1 small bunch of basil leaves, chiffonade
1 teaspoon fresh thyme, chopped
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1 small white or vidalia onion, julienned
Salt and pepper

Steps:

In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired.

TAMI'S TRI COLOR CAPRESE SALAD

Tami's Tri Color Caprese Salad image

Yellow and red tomatoes along with leafy fresh basil make this salad bright and eye-catching. The taste is fresh and the preparation is easy.

Provided by Tami Jones

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

3 large yellow tomatoes, sliced
1 (4 ounce) package fresh basil, leaves stripped from stems
3 large red tomatoes, sliced
10 ounces fresh mozzarella cheese, sliced
1 shallot, very thinly shaved
2 tablespoons olive oil, or to taste
1 ½ tablespoons aged balsamic vinegar, or to taste
salt and ground black pepper to taste

Steps:

Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 10.7 g, Cholesterol 37.1 mg, Fat 15.1 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 79.5 mg, Sugar 6.7 g

YELLOW TOMATO SALAD

Yellow Tomato Salad image

Provided by Food Network

Categories side-dish

Time 12m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

3 large yellow tomatoes, sliced
Salt and fresh ground pepper
4 sprigs thyme, picked
1 medium Bermuda onion, thinly sliced
Olive oil
Sherry vinegar

Steps:

On a platter scatter tomato slices. Then sprinkle with salt, pepper, and thyme; layer onion slices around on top. Now drizzle with oil and vinegar.

GINGERED WATERMELON AND YELLOW TOMATO SALAD

Gingered Watermelon and Yellow Tomato Salad image

Yield Serves 4

Number Of Ingredients 7

Ingredients

a 4-pound piece watermelon (preferably seedless)
2 pounds vine-ripened tomatoes (about 6 medium; preferably yellow)
1 teaspoon coarse salt (preferably sea salt)
1/2 small red onion
2 tablespoons fresh lime juice, or to taste
1 teaspoon finely grated fresh gingerroot
1/2 teaspoon sugar

Steps:

Remove rind and any seeds from watermelon. Cut fruit into 1 1/2-inch pieces and put in a large bowl. Cut tomatoes into 1 1/2-inch pieces. Add tomatoes and salt to watermelon, tossing to combine. Let mixture stand at cool room temperature 3 hours.
In a colander set over a small saucepan drain mixture and transfer to a bowl. Simmer liquid until reduced to about 2 tablespoons and cool completely. Halve onion and thinly slice enough to measure 1/4 cup. Add onion to watermelon mixture. (For best results do not chill salad, as it will lose flavor.) In a small bowl stir together reduced watermelon-tomato juice, lime juice, gingerroot, and sugar.
Just before serving, toss salad with juice mixture.

YELLOW TOMATO SALAD WITH LEMONGRASS

Yellow Tomato Salad with Lemongrass image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/2 cup vegetable oil
8 stalks of lemongrass (available at Asian markets and some specialty produce markets), the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks, minced
4 shallots, minced
2 tablespoons fresh lemon juice, or to taste
1 garlic clove, minced
1/4 teaspoon finely grated fresh lemon zest
1/4 teaspoon ground coriander seeds
cayenne to taste
6 medium yellow tomatoes (about 3 pounds), sliced crosswise
whole pear and currant tomatoes (available at specialty produce markets) and cherry tomatoes for garnish

Steps:

In a small bowl whisk together the oil, the lemongrass, the shallots, the lemon juice, the garlic, the zest, the coriander, the cayenne, and salt to taste. Divide the tomato slices among 6 salad plates, spoon the dressing over them, and let the salad stand at room temperature for at least 30 minutes and up to 1 hour. Garnish each serving with some of the whole tomatoes.