Best 5 Armenian Tomato And Herb Salad Recipes

In the vibrant tapestry of Armenian cuisine, the vibrant tomato and herb salad shines as a refreshing and flavorful delight. This delectable dish, known as "Tomat U Sudzux," captures the essence of Armenian culinary traditions, combining the juicy sweetness of sun-ripened tomatoes with the aromatic essence of freshly picked herbs, resulting in an explosion of flavors that tantalize the palate. Join us on a culinary journey as we explore the simplicity and elegance of this traditional Armenian salad, discovering the secrets behind its vibrant colors, tantalizing aromas, and unforgettable taste. Along the way, we'll uncover variations of this beloved dish, each offering unique twists and flavors that reflect the diverse culinary heritage of Armenia. Get ready to embark on a sensory adventure as we delve into the world of Armenian tomato and herb salads.

Here are our top 5 tried and tested recipes!

ARMENIAN GARDEN SALAD

Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO-HERB SALAD

Tomato-Herb Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams

ARMENIAN TOMATO AND HERB SALAD

Armenian Tomato and Herb Salad image

Make and share this Armenian Tomato and Herb Salad recipe from Food.com.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 3-4

Number Of Ingredients 9

Ingredients

80 g flat leaf parsley, roughly chopped (1/8 cup or about 3 ounces)
15 g of fresh mint, finely chopped (1/2 ounce-I use a handful)
400 g ripe tomatoes, cubed (1 pound-deseed if very juicy)
1 small-medium cucumber, deseeded and cubed
1/2 red onion, finely chopped
1 teaspoon sumac
1/2 lemon, juice of (large and juicy!)
sea salt, to taste
3 tablespoons extra virgin olive oil

Steps:

Chop the fresh ingredients as stated above.
Combine in a large bowl.
Just before serving, sprinkle over sumac and salt then dress with lemon juice and olive oil.

Nutrition Facts : Calories 203.2, Fat 14.6, SaturatedFat 2.1, Sodium 41.9, Carbohydrate 17.9, Fiber 7.4, Sugar 6.4, Protein 4.8

YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD

Yotam Ottolenghi's Tomato and Pomegranate Salad image

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za'atar
3 1/2 tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
1/2 yellow bell pepper, seeds removed and very thinly sliced
1/2 small red onion, peeled and very thinly sliced
1/3 cup loosely packed fresh basil leaves, torn into pieces
1/3 cup loosely packed fresh mint leaves, torn into pieces
1 1/2 teaspoons freshly squeezed lemon juice
Flaky sea salt
3 1/2 ounces manouri or feta cheese, broken into small chunks

Steps:

Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams

CUCUMBER AND TOMATO SALAD WITH CILANTRO AND MINT

Cucumber and Tomato Salad With Cilantro and Mint image

Greater Los Angeles is a collection of not just smaller cities but also exotic populations. Among those cities is Glendale (not so small: it would be the second-most-populous city in New England), a center of the Armenian diaspora and home to one of the world's largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.

Provided by Mark Bittman

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 ripe tomatoes, chopped
4 Persian cucumbers, chopped
1/2 small white onion, chopped
2 tablespoons chopped purple or green basil
1 tablespoon chopped cilantro
1/2 teaspoon dried mint
1/2 teaspoon crushed red chili powder (or ancho chile powder)
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

Combine all of the ingredients in a bowl; toss, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 309 milligrams, Sugar 5 grams

Tips:

To get the best flavor, use ripe, in-season tomatoes.
If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
Don't overdress the salad. A little bit of dressing goes a long way.
Serve the salad immediately or chill it for a few hours before serving.
This salad is a great side dish for grilled or roasted meats, fish, or vegetables.
It's also a great way to use up leftover tomatoes.

Conclusion:

Armenian tomato and herb salad is a simple but delicious salad that is perfect for summer. It's made with fresh tomatoes, herbs, and a simple dressing. This salad is a great way to get your daily dose of vegetables and it's also a good source of vitamins and minerals. This salad is also very versatile. You can add other vegetables, such as cucumbers, peppers, or onions. You can also change the herbs to your liking. And if you want a more flavorful salad, you can add a pinch of salt and pepper.