Best 3 Cherry Tomato And Lemon Salad Recipes
Feast your eyes on a culinary delight that will tantalize your taste buds and transport you to a Mediterranean paradise - the Cherry Tomato and Lemon Salad. This vibrant and refreshing salad, bursting with sunshine flavors, is a symphony of textures and colors that will make you crave for more. With just a handful of ingredients and a few simple steps, you can create a dish that is both visually stunning and incredibly delicious.
Alongside the classic Cherry Tomato and Lemon Salad, this article also presents a tantalizing array of variations that cater to diverse tastes and preferences:
- **Cherry Tomato and Avocado Salad:** Indulge in a creamy and satisfying twist with the addition of ripe avocados, adding a luscious texture and a boost of healthy fats to the salad.
- **Cherry Tomato, Lemon, and Feta Salad:** This Greek-inspired version incorporates salty and tangy feta cheese, transforming the salad into a delightful medley of flavors and textures.
- **Cherry Tomato and Watermelon Salad:** Experience a refreshing summer delight with the addition of sweet and juicy watermelon, making this salad a perfect choice for warm-weather gatherings.
- **Cherry Tomato and Goat Cheese Salad:** Create a sophisticated and elegant rendition by incorporating creamy goat cheese, adding a rich and tangy dimension to the salad.
- **Cherry Tomato and Arugula Salad:** Enjoy a peppery and vibrant rendition with the addition of arugula, adding a slightly bitter note that balances the sweetness of the tomatoes.
YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD
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
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
HEIRLOOM AND CHERRY TOMATO SALAD
Steps:
- Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.
- For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.
- Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
- For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.
TOMATO, ONION, AND ROASTED LEMON SALAD
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Provided by Yotam Ottolenghi
Categories Salad Leafy Green Brunch Side Vegetarian Lunch Mint Spring Summer Healthy Raw Parsley Bon Appétit
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
- Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
- Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
Tips:
- Use ripe, flavorful cherry tomatoes: This will ensure that your salad is packed with flavor. Look for tomatoes that are deep red in color and have no blemishes.
- Choose a good quality olive oil: Extra virgin olive oil is the best choice for this salad, as it has a fruity, peppery flavor that will complement the tomatoes and lemon.
- Use fresh herbs: Fresh basil or oregano will add a nice pop of flavor to your salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't overcrowd the pan when cooking the tomatoes: If you overcrowd the pan, the tomatoes will steam instead of roast, and they will not have as much flavor.
- Let the salad cool slightly before serving: This will allow the flavors to meld together and the tomatoes to slightly soften.
Conclusion:
This cherry tomato and lemon salad is a simple yet flavorful dish that is perfect for a summer lunch or dinner. The roasted tomatoes are sweet and juicy, the lemon adds a bright acidity, and the herbs add a touch of freshness. This salad is also very versatile, so you can easily customize it to your liking. For example, you could add some grilled chicken or fish, or you could use a different type of cheese, such as feta or goat cheese. No matter how you serve it, this salad is sure to be a hit!
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