Best Yellow Tomato Salad Recipes

GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD

Steps:

• Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
• Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES

Steps:

• Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

GREEN AND YELLOW BEAN SALAD WITH CHUNKY TOMATO DRESSING AND FETA

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
• Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese.
• You may also just mix and toss everything together.

RED AND YELLOW TOMATO SALAD

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.

RED AND YELLOW CHERRY TOMATO SALAD

Steps:

• Put tomatoes into a large serving bowl; season with salt and pepper and toss.
• Beat buttermilk, sour cream, basil, shallot, and garlic together with a whisk in a separate bowl; season with salt and pepper. Drizzle dressing over tomatoes and toss to coat.

RED AND YELLOW TOMATO SALAD WITH BASIL, OLIVES AND ONIONS

Steps:

• Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.

GREEN AND YELLOW BEAN SALAD WITH CHUNKY TOMATO DRESSING AND FETA CHEESE

Steps:

• Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water. Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

YELLOW TOMATO SALAD

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.

ASPARAGUS, YELLOW PEPPER & TOMATO SALAD

Steps:

• Put the asparagus pieces in a small strainer- then put that into a larger bowl with 1 inch of water on the bottom- microwave for 3 minutes. Immediately rinse in cold water.
• In a large bowl, combine asparagus, yellow pepper, tomatoes, parsley and sunflower seeds.
• In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt & pepper.
• Drizzle dressing over salad and toss to coat.
• Chill.

YELLOW PEAR AND CHERRY TOMATO SALAD

Steps:

• To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes.
• Add the olive oil, salt and pepper and whisk until well blended.
• In a large serving or salad bowl, toss together all the tomatoes.
• Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly.
• Serve immediately.

GINGERED WATERMELON AND YELLOW TOMATO SALAD

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

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.