Best 20 Fresh Tomato Salad Recipes

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**Dive into the Freshness: A Medley of Vibrant Tomato Salads to Delight Your Palate**

Indulge in the delightful simplicity of fresh tomato salads, where the vibrant flavors of sun-kissed tomatoes take center stage. From classic Caprese to Mediterranean-inspired delights, this collection offers a symphony of flavors to tantalize your taste buds. Prepare to embark on a culinary journey that celebrates the essence of tomatoes in all their glory.

**1. Classic Caprese: A Timeless Italian Masterpiece**

Experience the harmonious blend of flavors in this iconic Italian salad. Perfectly ripe tomatoes, creamy mozzarella, and fragrant basil leaves come together in a symphony of simplicity. Drizzle with luscious olive oil and a sprinkle of salt and pepper, and savor the essence of Italy in every bite.

**2. Heirloom Tomato Salad: A Feast for the Eyes and Palate**

Celebrate the diverse beauty of heirloom tomatoes in this vibrant salad. An assortment of colorful varieties, each with its unique flavor profile, dances on your palate. Dressed with a tangy balsamic vinaigrette, this salad is a feast for the eyes and the taste buds.

**3. Greek Salad: A Mediterranean Delight**

Transport yourself to the sun-drenched shores of Greece with this refreshing salad. Crisp cucumbers, juicy tomatoes, red onions, and briny olives mingle harmoniously, tossed in a zesty vinaigrette. Feta cheese crumbles add a touch of salty creaminess, completing this Mediterranean masterpiece.

**4. Tomato and Avocado Salad: A Creamy Fusion of Flavors**

Indulge in the creamy embrace of avocado and the tangy burst of tomatoes in this luscious salad. Perfectly ripe avocados and juicy tomatoes are complemented by a zesty lime dressing, creating a harmonious blend of flavors and textures.

**5. Tomato and Corn Salad: A Summertime Treat**

Capture the essence of summer in this vibrant salad. Sweet corn kernels, juicy tomatoes, and crisp red onions unite in a delightful medley of flavors. Dressed with a tangy vinaigrette, this salad is a refreshing accompaniment to any summer gathering.

Embark on this culinary adventure and discover the endless possibilities of fresh tomato salads. Each recipe offers a unique flavor profile, showcasing the versatility of this humble ingredient. From classic combinations to innovative twists, these salads are sure to become staples in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

  • Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

FRESH TOMATO & MOZZARELLA SALAD



Fresh Tomato & Mozzarella Salad image

Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.

Provided by CandyTX

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

Steps:

  • Cut up the tomatoes and mozzarella into large cubes.
  • Add basil leaves and drizzle w/ vinegar and olive oil.
  • Stir lightly.
  • Sprinkle with a little salt.
  • Chill at least one hour.
  • Store in refrigerator.

TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

FRESH MOZZARELLA AND TOMATO SALAD



Fresh Mozzarella and Tomato Salad image

A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.

Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD



Fresh Asparagus, Tomato, and Feta Salad image

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

FRESH TOMATO & CUCUMBER SALAD



Fresh Tomato & Cucumber Salad image

This bright, fresh recipe is so easy to prepare. It helps us to find a use for the many vegetables we accumulate from our garden and from friends who kindly share vegetables, too. -Jodie Gharbi, Shreveport, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon white wine vinegar
1 garlic clove, minced
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/8 teaspoon kosher salt
1/8 teaspoon coarsely ground pepper
4 plum tomatoes, seeded and chopped
2 medium cucumbers, chopped
1/2 cup Greek olives, sliced
2 cups torn mixed salad greens
3/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted

Steps:

  • In a small bowl, whisk the first eight ingredients; set aside., In a large bowl, combine the tomatoes, cucumbers and olives. Drizzle with half of the dressing; toss to coat. Arrange salad greens on a large serving plate; spoon tomato mixture over top. Sprinkle with cheese and pine nuts and drizzle with remaining dressing.

Nutrition Facts : Calories 209 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 366mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

FRESH TOMATO AND FETA SALAD



Fresh Tomato and Feta Salad image

Provided by Kardea Brown

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 teaspoon chopped fresh oregano
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 beefsteak tomatoes (or large heirloom if available), sliced 1/2-inch-thick
1 small red onion, diced
1 cup crumbled feta
2 tablespoons fresh mint leaves
1 tablespoon fresh parsley leaves
8 fresh basil leaves, torn

Steps:

  • For the dressing: In a small bowl, whisk together the balsamic, oregano, honey, salt and pepper. Slowly whisk in the extra-virgin olive oil until combined.
  • For the salad: Arrange the sliced tomatoes on a platter. Scatter over the onions and feta. Drizzle with the dressing, then top with the mixed herbs.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD



Fresh Mozzarella, Tomato, and Basil Couscous Salad image

A lovely light salad from Cooking Light! You're used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

Provided by Julesong

Categories     Cheese

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

2 cups diced tomatoes
3/4 cup diced fresh mozzarella cheese (about 3 ounces)
3 tablespoons minced shallots
2 teaspoons extra virgin olive oil
1/4 teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar (white balsamic or champagne vinegar okay)
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
1 garlic clove, crushed and minced
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
basil leaves, for garnish (optional)

Steps:

  • In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
  • In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
  • With a fork, fluff the couscous then let cool.
  • Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
  • Garnish with whole basil leaves and serve.
  • Note: part-skim mozzarella cheese can be substituted.

FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES



Fresh Tomato Salad with Onions, Feta and Olives image

Categories     Salad     Olive     Onion     Tomato     No-Cook     Picnic     Low Carb     Quick & Easy     Feta     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

5 ripe large tomatoes, cut into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
4 ounces feta cheese, crumbled
1/4 cup Kalamata olives or other brine-cured black olives, pitted
1 tablespoon chopped fresh parsley

Steps:

  • Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.

FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS



Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons image

Our recipe for Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons is a perfect addition to your lunch or dinner menu. Homemade croutons with buttery flavor from Country Crock® and just the right amount of garlic really elevate a simple salad to something special.

Provided by Country Crock®

Time 20m

Yield 4

Number Of Ingredients 8

4 tablespoons Country Crock® Spread, divided
2 cups Bread, italian
1 teaspoon finely chopped garlic
1 cup sliced red onion
2 large Tomatoes, red, ripe, raw
½ medium Cucumber, with peel, raw
½ cup chopped fresh basil leaves
2 teaspoons red wine vinegar

Steps:

  • Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
  • Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
  • Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 16.6 g, Fat 0.9 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 108.8 mg, Sugar 4.3 g

SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO



Sweet Corn and Tomato Salad with Fresh Cilantro image

Categories     Salad     Onion     Tomato     Side     Vegetarian     Quick & Easy     Graduation     Corn     Summer     Vegan     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Steps:

  • Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

FRESH HEIRLOOM TOMATO SALAD



Fresh Heirloom Tomato Salad image

This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
3 large heirloom tomatoes, sliced
1/2 cup fresh basil leaves
1/3 cup pine nuts, toasted
3 tablespoons chopped red onion
2 ounces fresh goat cheese, crumbled

Steps:

  • Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal.

Provided by Lavender Lynn

Categories     Corn

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

5 cups corn kernels, sweet white (from about 7 to 8 medium cobs)
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons extra-virgin olive oil
10 ounces cherry tomatoes or 10 ounces red pear tomatoes, halved
1/2 cup red onion, small-dice
1/4 cup fresh basil, thinly sliced

Steps:

  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
  • Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

FRESH TOMATO-BASIL-ASPARAGUS PASTA SALAD



Fresh Tomato-Basil-Asparagus Pasta Salad image

My favorite kind of summer meal when tomatoes are peaking. You can also just chop up a large tomato versus using grape tomatoes. This is from SOuthern Living.

Provided by KathyP53

Categories     Vegetable

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) package bow tie pasta
1 lb fresh asparagus
1 cup bottled lemon vinaigrette
1 (1 ounce) package fresh basil, chopped
1 pint grape tomatoes, halved
salt and pepper

Steps:

  • Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water.
  • Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.

FRESH MOZZARELLA SALAD W/ AVOCADO, ROASTED CORN & TOMATO



Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato image

Make and share this Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato recipe from Food.com.

Provided by swissms

Categories     Corn

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

4 ears sweet corn, in the husk
1/2 lb fresh mozzarella cheese, cut into 1/4-inch cubes or 1/2 lb bocconcini
2 ripe avocados, halved, peeled, and cut into 1/4-inch cubes
1/2 pint grape tomatoes or 1/2 pint other small tomatoes, halved
8 -10 fresh basil leaves, cut into thin strips
sea salt & freshly ground black pepper
3 handfuls of young arugula or 3 baby greens
2 tablespoons red wine vinegar, plus
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon freshly grated lemon zest
1 -2 teaspoon lemon juice, to taste
1 -2 fresh basil leaf, cut into thin strips
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh flat leaf parsley
3/8 cup extra virgin olive oil
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 400º F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
  • Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1⁄2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper or vinaigrette to taste. Serve on a bed of the arugula or baby greens.
  • Summer Herb Vinaigrette:.
  • Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl, and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to three days.

TOMATO, FRESH FIG AND BLUE CHEESE SALAD



Tomato, Fresh Fig and Blue Cheese Salad image

Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer's sweetest staples. In the kitchen, one of the best things a cook can do with a surfeit of ripe summer tomatoes is not to cook them. With such tasty beauties available (and given the tomato-pleasing heat), salads make more sense. Start simply by slicing big tomatoes into rounds and cutting smaller ones into wedges and the cherry and grape varieties in half. Very gently toss them with fresh herbs, balsamic vinegar, olive oil and good salt. Use whatever you've got to hand to dress up the pile. Here, we've used some crumbled blue cheese for tang, fresh figs for sweetness and a sprinkle of toasted pine nuts for crunch.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon balsamic vinegar
1/4 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
3 tablespoons pine nuts
1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
1/2 pound fresh figs, cut into quarters
1 ounce crumbled blue cheese, like Fourme d'Ambert, more to taste
1 teaspoon fresh thyme leaves
Black pepper

Steps:

  • In a small bowl, whisk together vinegar and salt. Whisk in oil.
  • In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
  • Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 230 milligrams, Sugar 11 grams

PINTO BEAN, FRESH CORN AND TOMATO SALAD



Pinto Bean, Fresh Corn and Tomato Salad image

Great salad to bring to a BBQ, adds wonderful flavor to grilled dishes. Making it with fresh corn is what makes it so delicious!

Provided by CRyan

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups fresh corn (about 7 or 8 ears)
1 (16 ounce) can pinto beans, rinsed and drained
1 cup seeded and chopped plum tomato
1/2 cup chopped red onions or 1/2 cup vidalia onion
1/4 cup chopped fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced

Steps:

  • Wash and drain the pinto beans, chop the tomatoes, onion and basil.
  • Grill fresh corn on the bbq or outdoor/indoor grill until done.
  • Cut off the kernals into a bowl.
  • In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
  • In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
  • Pour the dressing over the corn mixture and stir to combine.
  • Season with salt and pepper.
  • Serve at room temperature.
  • This dish can be made 4 hours ahead, just cover and chill.

FRESH TOMATO AND CORN SALAD



Fresh Tomato and Corn Salad image

3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.

Provided by rouxdog

Categories     Corn

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 5

2 large fresh tomatoes (I like creole and beefsteak) or 2 lbs cherry tomatoes
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, blanched and drained
8 fresh basil leaves
balsamic vinegar
extra virgin olive oil

Steps:

  • Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
  • Stir.
  • Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
  • Stir before serving.

HEIRLOOM TOMATO SALAD WITH FRESH GREENS, BLUE CHEESE AND CREAMY CHIVE DRESSING



Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh mixed mesclun greens
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper
Assorted large and small heirloom tomatoes, sliced or quartered
Creamy Chive Dressing, recipe follows
Point Reyes blue cheese, crumbled
Whole chives, for garnish
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 heaping tablespoon prepared mayonnaise
1/4 cup chopped fresh chives
Salt and freshly ground black pepper
1/2 cup canola oil

Steps:

  • Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
  • Combine all ingredients in a blender and blend until smooth.

FAST, FRESH GRAPE TOMATO SALAD



Fast, Fresh Grape Tomato Salad image

Super simple yet delicious and beautiful, this grape tomato salad rounds out any meal adding loads of bright red color and tantalizing flavor. Sweetened rice vinegar adds a bit of sugar and acid, and the olive oil helps the body to absorb the lycopene in the tomatoes. Hint: replace the oregano with another dried spice that compliments your meal.

Provided by Jane Cooks It Up

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 cups halved grape tomatoes
1 tablespoon olive oil
1 tablespoon sweetened rice vinegar
¼ teaspoon garlic powder
¼ teaspoon dried oregano, or to taste
1 pinch salt to taste

Steps:

  • Mix tomatoes, olive oil, rice vinegar, and garlic powder together in a bowl. Crumble oregano between fingers to release flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 4.6 mg, Sugar 2.4 g

Tips:

  • Choose ripe, flavorful tomatoes for the best flavor. Look for tomatoes that are a deep red color and have no blemishes.
  • Cut the tomatoes into even-sized pieces so that they cook evenly.
  • Use a variety of colors of tomatoes to create a more visually appealing salad.
  • Add other vegetables to the salad, such as cucumbers, onions, and bell peppers, for extra flavor and texture.
  • Use a light dressing, such as a vinaigrette or a simple olive oil and vinegar dressing, to allow the flavor of the tomatoes to shine through.
  • Season the salad with salt and pepper to taste.
  • Serve the salad immediately or chill it for later.

Conclusion:

Fresh tomato salad is a simple but delicious dish that is perfect for summer. It is a great way to use up fresh tomatoes and is a healthy and refreshing side dish or a light lunch. With just a few simple ingredients and a few minutes of preparation, you can have a delicious fresh tomato salad that everyone will love. So next time you have a few ripe tomatoes on hand, give this recipe a try!

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