tomato salad

Marinated Tomato Salad with Herbs

tomatoes

green onions

olive oil

balsamic vinegar

brown sugar

Salt and black pepper

parsley

basil leaves, chiffonade

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.

Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.

Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

This is excellent for anytime. My husband loves them!

My family makes a similar tomato salad with a simple vinaigrette of red wine vinegar, olive oil and salt and pepper poured over wedged tomatoes, slices of Vidalia onion and chopped basil. Its a summer staple in our house and so good with crusty Italian bread to sop up all the extra dressing. Yum! 

For years I have made tomatoes and cucumbers in a little Italian dressing for a light summer salad addition to a meal. This Balsamic dressing brings this to a new level. Wonderful, delicious and quick. This will become my new go-to recipe.<br />

Great summer dish that I make often. I place it along side a nice fish dish or chicken. It is light, simple but very tasty. Very nice, fresh and satisfying. Thank you!<br />

A pleasantly nice twist on serving fresh tomatoes.  The brown sugar and balsamic vinegar add a whole new flavor treat.  I find that changing the greens to cilantro, kale or spinach also opens the doors to a completely different salad.  Lots of possibilities with this salad!

This recipe was not only easy but to die for - my entire family loved this!  I will try adding cucumbers next time for a different twist - thank you Ree!

My husband and I really liked this salad.  We have a lot of tomatoes from our garden and I was looking for a different way to prepare them and this is a perfect option.  I didn't have light brown sugar, so I mixed white sugar with dark brown sugar and it tasted fine, though I will buy the light to use next time.  There was even dressing left over to be used again.  

Really Good, and looks super!
Ok I had to come back a say I could not help myself the day after I made this and loved it, had a little left over, I kept thinking I want to try this with some angle hair pasta, so I did and wow it was really good!!! not to much just enough to get the pasta involved..loved it both ways!

I thought this recipe was just too tasty!  If think like others that other types of ingredients could be substituted, but i am talking about the salad YOU made and it was just too tasty!  Keep going!   Sooo Proud of you...  Sweety you have got your plate full and doing anawesome job!  I say..Keep Goin!!

I made this recipe not too long ago, but I didn't refrigerate the salad.  I just let it sit out room temperature.  (Why ruin a good tomato with ice cold refrigeration?  But of course, I also live in temperate weather, so nothing gets ruined if it sits out for a few hours.  It maybe marinated for an hour tops, and it was just great.  I loved that it uses green onions, since we always have those on hand.  The brown sugar lends a nice molasses touch to the recipe and mellows out the acidity.  Yum.  

This tomato salad recipe is ripe tomatoes, fresh basil, mozzarella cheese and red onions, all tossed together in a zesty garlic and herb dressing. A classic summer salad that never goes out of style!

Tomato Salad

tomatoes (cut into 1 inch pieces)

bocconcini mozzarella balls

red onion (thinly sliced)

basil leaves

red wine vinegar

sugar

oregano

garlic

salt and pepper

Place the tomatoes, mozzarella balls, red onion and basil in a large bowl.

In a small bowl, whisk together the olive oil, red wine vinegar, sugar, oregano, garlic, and salt and pepper to taste.

Pour the dressing over the tomato mixture and gently toss to coat evenly. Serve immediately, or cover and refrigerate for up to 2 hours.

https://content.jwplatform.com/videos/DddzgQ5Y.mp4

Fresh garden tomatoes topped with herbs and a simple olive oil and vinegar mixture.

Fresh Tomato Salad

grape tomatoes (halved or 3 cups diced tomatoes)

herbs

salt & pepper

bocconcini (sliced

Place tomatoes, red onion and bocconcini (if using) in shallow bowl.

Drizzle with olive oil and red wine vinegar. Toss to combine.

Season with salt, pepper and fresh herbs to taste.

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

red onion (chopped)

basil leaves (chopped)

extra virgin olive oil

garlic (minced)

Kosher salt and fresh ground pepper

crusty bread (for serving (optional))

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.

Panzanella

French bread

salt

tomatoes,

hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

red bell pepper,

yellow bell pepper,

onion,

basil leaves,

capers, drained

Dijon mustard

Champagne vinegar

black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

This recipe has become legendary in my group of friends. I have made it so many times, and it never disappoints. I have sometimes added grilled shrimps or scallops to make it a bit more substantial. The only change I make is adding a bit of honey to the dressing for a touch of sweetness. 

Excellent. Three people ate the whole 12 servings!! Yummmmmm. 
((Could not find champagne vinegar so used rice vinegar.))

omg. its delish.  i did not have champagne vinegar so i used red wine vinegar .  still delish!  

Absolutely delicious! The capers add an extra tangy aspect that make this dish. Definitely let it sit for at least a half hour so the flavors can come together.

I've made this for friends several times and it's always been a hit. I've added mozzarella to it.<div><div><div>Once I added grilled chicken breast (cut up) and another time, I added chicken thighs. All turned out well, but it is spectacular as is.</div></div></div><div>I usually serve it while the croutons are still warm and crunchy. </div>

This has become one of my favorite summer recipes! If you have the opportunity &amp; time, visit the farmer’s market for vegetables and bread. While store bought works, there’s something about farmer’s market ingredients that makes it better.

A real favorite! Our son studied in Florence and his host mother made her version often. This recipe is easy and flavorful. I made it with rice vinegar the first time but now keep champagne vinegar on hand.

This recipe was excellent- bursting with flavor! A new favorite salad! Great for company- as beautiful as it is delicious! 

So good. You have to let the bread and tomatoes sit in the dressing for about 30 minutes. A little salt and the cucumbers will release even more liquid. The bread needs to be squishy. 

One of my absolute favorites! I make it all summer. I omit the peppers and capers and add chopped mozzarella. Wonderful!!

https://www.foodnetwork.com/videos/inas-panzanella-salad-recipe-0169866

Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Learn how she does it in this Barefoot Contessa video.

Ina Garten's Panzanella Salad Recipe

There's nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens, all doused with a chunky tomato lime dressing and topped with a shards of corn chips, it has high-impact flavor and heartiness to satisfy even the biggest appetites.

Beef Taco Salad with Chunky Tomato Dressing

beef

garlic,

black beans, drained and rinsed

chili powder

cayenne pepper,

water

lime juice

hearts romaine lettuce, chopped

Cheddar

corn tortilla chips (about 32 chips)

Ellie Krieger's Beef Taco Salad as seen on Food Network

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc

Good source of: Riboflavin, Vitamin K, Manganese

Searched for a low carb taco salad and came across this.  Loved the idea of the dressing, but the meat sounded a bit bland and thought the salad could use more vegetables.  So I added a diced yellow onion and diced jalapeno to the meat as it cooked before adding the garlic and remaining ingredients.  Added diced green and red pepper as well as diced avocado and thinly sliced green onion to the salad.  Used Trader Joe's Longboard chips.  Husband and son LOVED the salad!!  And considering my son isn't a fan of raw tomatoes, he loved the dressing. I plan to check out this chef's other recipes.

I must say this recipe It was quick to make and I loved it. My husband loved it and went back to get more. Can’t wait to have the leftovers tomorrow for lunch. 

This was very simple to make.  Has great flavor and is a quick weekday meal.  Our day loved it and we will definitely be making this again!!

Pretty good. I made some modifications (of course, as follows: I used 93/7 ground turkey; I diced red onion and sauteed it with the garlic before adding the meat; I used more chili powder than called for, as well as some crushed red pepper, and habanero sauce, because I didn't have any cayenne; I liberally salted the meat, as well as added some bouillon granules; in a separate pan, sauteed the beans in a little bit of bacon fat and then roughly mashed them; I tore up corn tortillas and baked them; I added lime zest to the dressing; and I added a couple tablespoons of all-natural sour cream to the dressing. Overall it turned out pretty dang good. I like strong flavors, though, and thought the original recipe might be a bit bland--some other reviewers have mentioned that the meat didn't have a lot of flavor. 

I didn't love the taste of the dish -- although I loved the idea of a lime dressed ground beef salad. I found the beef bland (which may have been the fault of the lean beef. I'll try to make the beef next time adding cumin, cinnamon, jalapenos, more garlic and onions.  But although I didn't love this,  I think Ellie Krieger has a lot of great ideas and does a great job. And all without relying on butter and cream!

I added 2 avocados to the tomato salsa as well.  I don't care for tomatoes too much, but this dish was really excellent, and I was surprised by how much I enjoyed the fresh taste of the tomato/avocado salsa.  Please give this dish a try.

I substituted cooked and shredded chicken breast and it was wonderful! I will definitely make this again. . .and again!

Followed this recipe as written though added a little sour cream to the salad.  Really good, would make again.  

Loved it!  I substituted chicken for the beef and it was awesome!  My new go to.

Very satisfying for a low cal salad. Started eating a bit more healthy and this was a good choice.  I did use pepper jack cheese for an extra kick 

https://www.foodnetwork.com/videos/beef-taco-salad-0125818

Ellie's taco salad has half the calories and fat of the fast-food variety.

Beef Taco Salad

a recipe for crispy chickpea fritters with tzatziki and tomato salad.

Crispy Chickpea Fritters with Tzatziki and Tomato Salad

chickpeas,

cumin

coriander

cayenne

kosher salt

egg,

whole-wheat flour

c. Greek yogurt

lemon juice

dill

c. cucumber, finely chopped, peeled and seeded

tbsp. red wine vinegar

extra-virgin olive oil, divided

shallot, thinly sliced into half moons

c. multi-colored grape tomatoes, halved

basil

Made this tonight. Everything was easy but I struggled to know when they were cooked through. Taste delicious.

I made everything but the tzatziki as I didn't have fresh dill. Delicious. added two additional eggs and 3 tbsp of flour as I had 2 19Oz cans of chick peas. I also added one small chopped onion and fresh cilantro instead of coriander spice. Also I fried the fritters till brown then transferred to the oven for 15 minutes at 400 because of the raw onion and egg. This is the tricky part as you want the mixture thoroughly cooked but not dried out. Also found it helpful to refrigerate the patties prior to frying so that they hold their form better.

An absolutely delicious recipe! It was so colorful, flavorful and wonderfully healthful! Thank you!

Farro Salad with Tomatoes and Herbs

farro (about 1 1/2 cups)

sweet onion (recommended: Walla Walla) chopped

chives

parsley leaves

garlic clove, minced

Chef Name: Giada De Laurentiis

Full Recipe Name: Farro Salad with Tomatoes and Herbs

Talent Recipe: Giada De Laurentiis’ Farro Salad with Tomatoes and Herbs, as seen on Food Network’s Everyday Italian

FNK Recipe: 

Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAY

Show Name: Everyday Italian

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

Yes, this is the same recipe that's on the back of the Nature's Earthly Choice bag, but I'll bet a lot of people have either passed this by in the grocery store or may not be able to get it locally (you can get farro online) so at least this wonderfully healthy grain has been introduced to a wider audience. I add fresh dill in addition to the parsley, diced celery for crunch and when it's cool I add a cup of crumbled feta cheese (because everything's betta with feta). I have to hide leftovers. Ditch the oily or mayo laden pasta salads for this one &amp; you'll be asked to bring this all the time!

Terrific. I made a few modifications. I put in quartered cherry tomatoes, not peeled or seeded. I added lemon juice (from half a lemon). I also soaked the sweet onion in cold water for five minutes before adding. Finally, I added French lentils, 1 cup cooked on the stovetop at the same time I cooked the farro. Great flavors, and doing it this way a high-protein power lunch.

Which came first? Giada's recipe or the EXACT SAME recipe on Nature's Earthly Choice farro package? Hmmm. Regardless, this was delicious. I used Roma tomatoes and fresh parsley and chives from my garden. I served it with roasted chicken. Yum! I'll be making this one again.

A great summer BBQ salad! I add extra parsley to give it more color. Thinking of switching to half red onion instead of sweet for extra pop. 

Delicious salad! I'm not a fan of raw onions so I substituted them with cucumbers for some crunch.  I really like farro and this will remain one of my go-to recipes.

Recipe is good but is word for word from the bag of Nature's Earthly Choice Italian Pearled Farro!

My family loves farro, I cook mine in a chicken bullion for more flavor. This salad recipe is a keeper,simply delish!



Amazing salad. I added some feta cheese and cucumbers and it is just delicious. Thanks Giada. 

Perfect summer side dish! Dressing is perfect, no adjustments there, but I did add cucumbers and cilantro and fresh lime juice, served with shredded cotijo cheese- Light, refreshing! 

Made it first time and my wife loved it immediately. Making it again for sure. Great recipe and could be adjusted with other ingredients.

https://www.foodnetwork.com/videos/farro-salad-with-tomatoes-0236040

Giada makes a balsamic-flavored salad of farro, tomatoes, onion and herbs.

Farro Salad with Tomatoes

I love the way Indian food brings out the wonderful perfumes and aromas in the spices. I’ve embraced that, bringing a different texture and flavour to a chopped salad. Great to eat, and fun to make. 

Indian Chopped Salad

fenugreek seeds

tesapoon mustard seeds

rapeseed oil

mango chutney

poppadoms

carrots

cucumber

spring onions

radishes

lettuce

cherry tomatoes

red chilli

mint

lemon

Indian chopped salad

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Salt and pepper

green zucchinis, quartered lengthwise

yellow zucchinis, quartered lengthwise

asparagus,

basil chiffonade (stack leaves, roll

Israeli couscous

vegetable stock, heated

water,

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

We are trying to eat better/healthier  This is delicious!  I get why you don't want to use all broth since it goes down the drain afterwards; I just heated them together.   I chopped up all the veggies into bite size pieces as to save time, and put them in my grilling basket; decreased the couscous to 3/4lb.  It worked out great for the 4 of us.  Only change was using rice vinegar w/1T balsamic due to intollerance to fermentation and in place of bell pepers I used portabella mushrooms.   Thanks so much!  

Easy recipe that was tasty! I added grilled shrimp that I brushed with basil infused olive oil, a little crushed red pepper flake and salt, to make a meal out of it. Next time I will half the recipe as it did make a lot of leftovers. 

This salad is so easy to make and so flavorful. My outdoor grill was out of propane, therefore I used my panini grill. Perfect summer salad but to be honest, we will have all year round. Thank you Bobby Flay for this amazing recipe! 

great recipe.  Used a broiler since i do not have a grill for the veggies.  Didnt use mustard bc I dont like it.  Portion is large; great for a party.  I added kalamata olives.  Easy to make.

Good, easy and fast, it was ready to eat in 10 minutes. Next time I'll borrow Dorothy's suggestion and some red onions as they grill up nice.

Actually, Allia, it IS Israeli couscous, which is different from the one found in Northern Africa and some of the Middle East. Israeli couscous is quite a bit larger than the other couscous and resembles little balls, being perfectly round, unlike the other couscous.  For a good photo, see Bobby's recipe for "Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette". I sure wish people would educate themselves before leaving erronious comments!   
Anyway, this is delicious and can be made just as successfully with orzo.

Delicious! I chopped up the vegetables and mixed in the marinade then roasted them in the oven. I also used half the amount of couscous so there would be a greater ratio of veggies to couscous. Served with Middle Eastern Chicken Burgers. Yummy dinner!

Delicious and easy to make. Loved the combination of roasted veggies and couscous. Made half the recipe as a side dish and it was the perfect amount for four adults with just a little left over.

Delicious and easy to make.  I added mozzarella cheese to it and it's a meal by itself and it tastes like caprese salad.  My family loves it.  Will definitely make this again.

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