Salads with tomatoes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people love salads with juicy fresh tomatoes. You can simply chop this vegetable with onions, s alt and pour over with olive oil - and you will get a great vitamin snack. But if you want something more interesting, there are a huge number of recipes at your service.

Italian bright green appetizer

So, an Italian salad with tomatoes, red onion, parsley, oregano and avocado can be not only a he althy dinner, but also a festive table decoration.

First of all, you need to chop the onion and place it in a deep bowl, pour red wine vinegar with water. While it marinates, you can prepare other ingredients. Just a few minutes in vinegar water will draw out all the bitterness from the onion.

All you need is the following:

• 3-4 fresh large tomatoes, chopped;
• sea s alt;
• 1/2 red onion, thinly sliced;
• 2 avocados, peeled and cut into pieces;
• 1/4 cup fresh parsley, chopped;
• 1 garlic clove, mincedminced meat;
• 1 teaspoon chopped dried oregano or 1 tablespoon chopped fresh;
• red wine vinegar;
• extra virgin olive oil;
• freshly ground black pepper.

Cooking a bright he althy salad

Place a layer of chopped tomatoes on a large serving platter. Sprinkle with s alt. Arrange slices of thinly sliced pickled red onion and avocado over the tomatoes. Sprinkle with chopped fresh parsley, minced garlic and oregano.

Sprinkle red wine vinegar with olive oil, season again with s alt and pepper.

Serve this salad immediately with tomatoes and avocado, or wrap in plastic wrap and leave at room temperature for an hour or two before serving. Do not freeze.

Spicy jalapeno salad

This easy salad recipe with tomatoes, cucumbers and avocados invites you to infuse the dish with spicy spicy taste, from jalapenos and fresh limes and chili. Features like these make it a terrific side dish for any meal. If you don't like cilantro, you can safely replace it with parsley. Chopped jalapenos give the salad a spice. If you want a more delicate taste, be sure to remove the seeds and inner parts of the pods, which contain the most pungent element.

Cucumbers and sweet onions make the salad crunchy, which goes well with soft avocados. It is advisable to take long cucumbers and use their fleshymiddle. These vegetables have softer skins, so there is no need to remove them.

You can also make this cherry tomato salad to ensure not only a delicious taste, but also an attractive look. All you need:

• 1 long cucumber, small slices;
• 2 avocados, peeled, chopped and cut into chunks no larger than 1cm;
• 8-10 small tomatoes, preferably "plum";
• ¼ sweet onion, thinly sliced;
• 1 jalapeno, thin slices;
• 1 cup fresh cilantro leaves;
• 2 tablespoons of rapeseed oil;
• juice 2 limes, about ¼ cup;
• ¼ teaspoon chili powder;
• a little sugar;
• sea s alt and ground black pepper.

How to do it?

In a large salad bowl, add cucumber, avocado, tomato, onion, jalapeno and cilantro leaves. In a small bowl, mix canola oil with lime juice, chili powder, sugar and season with s alt and freshly ground black pepper to taste. Pour this mixture over all the salad ingredients and toss lightly. Serve chilled or at room temperature. As you can see in the photo, the salad with tomatoes and cucumbers looks very bright and appetizing.

Corn and tomato salad

This is a light, flavorful and delicious dish that takes less than 15 minutes to prepare. It consists of corn, basil, cucumber, feta cheese and tomatoes - that is, he althy and loved by many ingredients. This salad willappreciated at any holiday or party, especially if you love corn. You will need the following:

• 3 tablespoons olive oil, individually;
• 1 tablespoon lime juice;
• ¼ teaspoons tea s alt;
• 1½ cups fresh baby or canned corn;
• 1½ cups cherry tomatoes, halved;
• ½ cup finely chopped cucumber;
• 2 tablespoons chopped fresh basil;
• ⅓ cup crumbled feta cheese.

How to make a salad with corn and tomatoes?

Beat 2 tablespoons oil, lime juice and s alt in a small bowl and set aside.

Recipe with photo of salad with tomatoes and corn next. Put the corn in a large salad bowl, add the tomatoes, cucumber and basil. Chill in the refrigerator until you're ready to serve. Drizzle with sauce and sprinkle with feta cheese right before serving.

Salad with white beans and tomatoes

This bean and cherry tomato salad with rosemary olive oil dressing is amazingly flavorful. The dish perfectly combines the sweetness of summer vegetables with the mild flavors of white beans. The secret element of the tomato salad is the dressing, which includes olive oil with garlic and rosemary, as well as a paste of garlic, lemon, parmesan and anchovies. If you want to make a vegetarian version, remove the last ingredient. If you can't afford anchovies but don't want to cut them out, add a spoonful ortwo Worcestershire sauces. To make this cherry tomato salad you will need the following:

• 1 tin canned white beans, drained and rinsed;
• 1 branch plum tomatoes or cherry tomatoes, halved;
• 1/3 cup coarsely chopped parsley.
• Ingredients for dressing:
• 1/4 cup olive oil;
• 3 garlic cloves, peeled and mashed;
• 1 sprig fresh rosemary;
• 3 anchovy fillets, mashed with a fork;
• 1/4 cup fresh, finely grated parmesan cheese;
• 3/4 teaspoons tea s alt;
• 1/4 teaspoon fresh ground pepper;
• 1 teaspoon lemon zest;
• 1/4 cup lemon juice.

How to make this salad?

Tomato salad recipe should start with dressing. Place the garlic and rosemary sprig into the olive oil in a small saucepan. Heat the oil over medium heat until the herbs in it begin to sizzle. Remove the pan from the stove and let it stand in the room for 20 minutes, allowing the rosemary and garlic to soak into the oil. Remove twig from mixture and discard.

Then remove the garlic from the oil and place in the bowl of a food processor or blender. Add anchovies, parmesan cheese, s alt, pepper, lemon zest and juice, and beat until smooth.

In a medium bowl, gently toss garlic mixture with beans until completely coated. Leave for a few minutes to absorb the aroma. Mix gently witholive oil, tomatoes and parsley. You will get a fragrant salad with tomatoes and cheese in a dressing. Serve immediately.

Salad with broccoli and cheese

This tomato and broccoli salad has an interesting flavor and is great for a party. You can easily prepare it the day before and store it in the refrigerator. The dressing can also be made in a day and all you have to do is mix all the ingredients before serving. All you need:

• 3 cups baby broccoli;
• 1 cup finely chopped tomatoes;
• 120 grams of cheese, cubed;
• 1/4 cup red onion, chopped;
• 1 small carrot, grated in strips.

For refueling:

• 3/4 cup mayonnaise;
• 3 table spoons of sour cream;
• 2 garlic cloves;
• 1/2 teaspoon s alt;
• 1/4 teaspoon teaspoon.

How to make raw broccoli salad?

Cut the broccoli into small pieces. Fry the carrots, cut into thin strips with a special grater.

Mix all salad ingredients in a serving bowl. Taste and add more s alt or pepper if needed. In a separate bowl, make the dressing by combining all the ingredients for it. Add it to the rest of the ingredients and stir. If you don't plan to serve the salad right away, refrigerate it.

Salad with dried tomatoes and tuna

This is a great recipe to use from yourpantry. Canned beans and sun-dried tomatoes can be purchased well in advance, while onions and even anchovies can be omitted. Most importantly, use high quality tuna, olives and butter. All you need:

• 250 grams canned tuna in olive oil, drained and crushed with a fork;
• 400 grams canned red beans, drained and washed;
• 75 grams sun-dried tomatoes;
• 16 anchovies, preserved with s alt or olive oil, drained and chopped;
• about 50 large olives ("royal"), halves;
• s alt and freshly ground black pepper;
• 180 ml extra virgin olive oil;
• 2 teaspoons Dijon mustard;
• 1 small red onion, very thinly sliced;
• 3 tablespoons chopped leaf (Italian) parsley;
• juice of 1 lemon.

Cooking the salad

Place the tuna, beans, tomatoes, anchovies, onions, olives and parsley in a large serving bowl. Season well with s alt and pepper. In a separate bowl, mix olive oil, mustard and lemon juice. Taste and see if the lemon tastes good in the oil - remember, you're going to be adding this to a starchy product, so the flavor doesn't have to be very concentrated. Pour the dressing over the bean and tuna mixture, being careful not to mix the ingredients too much. Taste and adjust as needed.

Tomatoes with shrimps

Stuffed tomatoes aredecoration of the festive table for many years. To make this appetizer really stand out, look for bright red flavored tomatoes without any soft spots or blemishes. For the original filler you will need:

• 500 grams peeled boiled shrimp, minced;
• 1 celery stalk, finely diced;
• ¼ cup chopped fresh basil;
• 10 large olives, chopped;
• medium shallot minced;
• 2 tablespoons of mayonnaise;
• 1 tablespoon white wine vinegar;
• a little fresh ground pepper;
• 4 large ripe tomatoes.

How to make salad in tomatoes?

Mix shrimp, celery, basil, olives, shallots, mayonnaise, vinegar and pepper in a medium bowl. Carefully cut out the inside of each tomato using a small spoon. Fill each tomato with ½ cup of shrimp mixture. You can keep this original tomato salad in the refrigerator for up to three days.

Quinoa mint salad

This dish is light and filling at the same time. Cucumber and tomato salad combined with parsley, mint and quinoa is suitable even for a festive table. It requires;

• 1 cup quinoa;
• 1 large tomato, quartered;
• 1 large cucumber, seeded, cut into thin pieces;
• s alt;
• 2 small shallots minced;
• 1/2 cup roughly chopped parsley leaves;
• 1/4 cupfresh mint leaves, cut into pieces;
• 5 tablespoons extra virgin olive oil;
• 2 tablespoons of red wine vinegar;
• freshly ground black pepper.

Cooking Quinoa Salad

Mix the quinoa and 2 cups of water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover and simmer for 7 minutes. Turn off the stove and let the grits stand until the water is absorbed, about 5 minutes. Transfer the quinoa to a strainer and rinse under cold water until completely cool. Leave to drain for 10 minutes.

Meanwhile, place the tomatoes and cucumbers in a colander set in the sink. Season with s alt and stir. Let the liquid run down the sink.

In a large bowl, add quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil and vinegar. Season to taste with s alt and pepper. Serve immediately or leave overnight in a covered container in the refrigerator.