SUMMER TOMATO SALAD RECIPES

SUMMER TOMATO SALAD | BETTER HOMES & GARDENS

Summer Tomato Salad | Better Homes & Gardens image

Make the most of juicy summer tomatoes with a bright and colorful salad topped with quick pickled red onions.

Provided by Recipe by Sara Forte

Total Time 50 minutes

Number Of Ingredients 10

Ingredients

1 medium red onion, very thinly sliced and cut up (1 cup)
? cup white wine vinegar
1 tablespoon organic cane sugar
¾ teaspoon salt
2 teaspoons Dijon-style mustard
2 tablespoons white balsamic vinegar
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
2?½ pounds ripe red, yellow, green, and/or orange tomatoes, cut into wedges
Microgreens (optional)

Steps:

Place onion slices in a medium heatproof bowl; set aside. In a small saucepan warm the white wine vinegar, sugar, and 1/2 teaspoon of the salt over medium heat, stirring to dissolve sugar. Pour over onions; toss to coat. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens.

Nutrition Facts : Calories 83 calories, CarbohydrateContent 8 g, FatContent 6 g, ProteinContent 1 g, SaturatedFatContent 1 g, SodiumContent 117 mg, SugarContent 5 g

SUMMER TOMATO SALAD - SKINNYTASTE

Summer Tomato Salad - Skinnytaste image

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

Provided by Gina

Categories Lunch Salad Side Dish

Total Time 25 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

Ingredients

5 large or 8 cups medium ripe red heirloom or beefsteak tomatoes (cut into 1-inch cubes)
1/2 cup red onion (chopped)
8 - 10 fresh basil leaves (chopped)
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
Kosher salt and fresh ground pepper to taste
good crusty bread (for serving (optional))

Steps:

In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.

Nutrition Facts : ServingSize 2 cups, Calories 86.5 kcal, CarbohydrateContent 12.5 g, ProteinContent 2 g, FatContent 4 g, SaturatedFatContent 0.5 g, SodiumContent 21.5 mg, FiberContent 3 g, SugarContent 1 g

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1. Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What's going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Don't worry about the salad being too salty, as a lot of the salt drips away.
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