Best 6 Sicilian Romaine Tomato Salad Recipes

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Sicilian Romaine Tomato Salad is a classic Italian dish that is simple to make and bursting with fresh flavors. With a combination of ripe tomatoes, crisp romaine lettuce, and aromatic basil, this salad is a perfect side dish for grilled meats, fish, or pasta. The dressing is a light vinaigrette made with olive oil, lemon juice, and a touch of garlic. The salad is also tossed with grated Parmesan cheese, adding a salty and nutty flavor.

**Here are the recipes included in the article:**

**Sicilian Romaine Tomato Salad:** This is the classic recipe for the salad, made with fresh tomatoes, romaine lettuce, basil, and a lemon-olive oil vinaigrette. It is a simple and delicious side dish that is perfect for any occasion.

**Sicilian Romaine Tomato Salad with Grilled Shrimp:** This recipe adds grilled shrimp to the salad for a protein-packed meal. The shrimp are marinated in a mixture of olive oil, lemon juice, garlic, and herbs, then grilled until cooked through.

**Sicilian Romaine Tomato Salad with Roasted Chicken:** This recipe adds roasted chicken to the salad for a hearty and flavorful dish. The chicken is seasoned with salt, pepper, and herbs, then roasted in the oven until cooked through.

**Sicilian Romaine Tomato Salad with Tuna:** This recipe adds canned tuna to the salad for a quick and easy meal. The tuna is mixed with mayonnaise, celery, and onion, then added to the salad.

**Sicilian Romaine Tomato Salad with White Beans:** This recipe adds white beans to the salad for a vegetarian protein source. The beans are cooked in a mixture of olive oil, garlic, and herbs, then added to the salad.

Here are our top 6 tried and tested recipes!

SICILIAN ROMAINE-TOMATO SALAD



Sicilian Romaine-Tomato Salad image

Make and share this Sicilian Romaine-Tomato Salad recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 1h20m

Yield 4-6 salads, 4-6 serving(s)

Number Of Ingredients 10

1 -2 peeled garlic clove, cut into slivers
1/3 cup olive oil
1 large head romaine lettuce, washed, dried, torn into bite-size pieces, and chilled
2 tablespoons fresh lemon juice
1 cup crouton
1/2 teaspoon dried basil or 1/2 teaspoon oregano
salt and pepper
2 medium tomatoes, peeled and cut into wedges
1/3 cup grated parmesan cheese
4 -6 flat anchovy fillets, drained and minced

Steps:

  • Put garlic slivers and oil in a salad bowl; leave 1 hour.
  • When ready to serve, remove and discard garlic.
  • Add romaine; toss lightly.
  • Add lemon juice, croutons, basil or oregano, salt and pepper; toss.
  • Mix in tomatoes, cheese, and anchovies; toss.

SICILIAN SALAD



Sicilian Salad image

Categories     Salad     Leafy Green     Olive     Tomato     Appetizer     Side     No-Cook     Quick & Easy     Celery     Arugula     Summer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

3 bunches arugula (3/4 lb), coarse stems discarded and leaves torn into pieces
1/2 lb Bibb lettuce (2 small heads), leaves torn if large
1 celery heart (1/2 lb), thinly sliced on a sharp diagonal
1 small red onion, halved lengthwise and very thinly sliced crosswise
1/2 lb cherry tomatoes, halved
1/2 lb brine-cured black olives (1 cup), drained
2 tablespoons drained bottled capers, rinsed
1/3 cup extra-virgin olive oil
1 teaspoon coarse sea salt (preferably Sicilian)
2 tablespoons red-wine vinegar

Steps:

  • Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

CRISP ROMAINE AND TOMATO SALAD



Crisp Romaine and Tomato Salad image

Categories     Bread     Salad     Tomato

Yield serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 garlic clove, minced
Pinch of dried oregano
Salt and freshly ground black pepper to taste
6 cups chopped romaine lettuce hearts (about 2 hearts)
1 green bell pepper, seeded and diced
1 cup grape or cherry tomatoes, halved

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
  • In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

SARDINIAN TOMATO SALAD



Sardinian Tomato Salad image

We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 40m

Yield Serves 6 to 8

Number Of Ingredients 13

1/2 cup thinly sliced red onion
1/2 teaspoon grated orange zest, plus 2 tablespoons fresh juice
2 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 1/4 pounds small to medium green heirloom tomatoes, such as Green Zebra and Green Grape, cored and cut into wedges
1 small bulb fennel, halved and thinly sliced lengthwise (1 1/2 cups), fronds reserved for serving
1/2 cup mild green olives, such as Castelvetrano, smashed and pitted
1 tablespoon coarsely chopped flat-leaf parsley leaves
Sliced rustic bread, such as pan Pugliese
1 clove garlic, halved
5 ounces tuna in oil
Flaky sea salt, such as Maldon, for serving

Steps:

  • Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Meanwhile, whisk together orange zest and juice and vinegar. Whisk in olive oil until emulsified. Season with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
  • In a large bowl, toss tomatoes, sliced fennel, olives, and drained onions with vinaigrette. Let stand at least 15 minutesand up to 2 hours.
  • When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher.
  • Toast bread, then drizzle with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper, and fennel fronds. Serve salad with extra tomato juices and bread.

SICILIAN TOMATO & ONION SALAD



Sicilian Tomato & Onion Salad image

I found this recipe in an attempt for something different to use up an over abundance of summer tomatoes! The garlic salt brings out the juices in the tomatoes, it works as an acid, so there is no need for vinegar. My family just went nuts over this! Great as a side dish or as a lite lunch! The ratio of vegetables can be adjusted to suit your own taste.

Provided by Little Bee

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 large ripe tomatoes
1/2-1 medium sweet onion, depending on how much onion you like (Vidallia is my favorite)
1/4 cup extra virgin olive oil
1 tablespoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon fresh cracked black pepper
4 -6 leaves fresh basil, chopped to garnish (depending on how much Basil you like)

Steps:

  • Cut tomatoes into bite size pieces.
  • Sprinkle with garlic salt and pepper.
  • Peel a cut onion in half vertically.
  • Along edge of open side, "sliver" cut onion and add to tomatoes.
  • Add the rest of ingredients and toss lightly.
  • Marinate for at least an hour.
  • Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).

Nutrition Facts : Calories 152.3, Fat 13.9, SaturatedFat 1.9, Sodium 7.7, Carbohydrate 7.3, Fiber 2.2, Sugar 4.2, Protein 1.4

ITALIAN ROMAINE SALAD



Italian Romaine Salad image

Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 11

1 or 2 medium lemons
2 cloves garlic or 1/4 teaspoon garlic powder
2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large bunch or 2 small bunches romaine lettuce
1 small red onion
1 cup pitted kalamata olives or pitted jumbo ripe olives
1 jar (6 oz) marinated artichoke hearts, undrained
1/2 cup seasoned croutons
1/3 cup shredded Parmesan cheese

Steps:

  • Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
  • Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
  • Peel the onion; slice onion and separate into rings.
  • In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
  • Sprinkle the croutons and cheese over the salad. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

Tips:

  • Use ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the final dish, so be sure to use the best you can find. Look for tomatoes that are deep red and have a sweet, juicy aroma.
  • Don't overdress the salad: A simple dressing of olive oil, vinegar, salt, and pepper is all you need to enhance the natural flavors of the tomatoes. If you add too much dressing, it will overpower the tomatoes and make the salad too heavy.
  • Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will add a burst 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 since they are more concentrated.
  • Add some salty cheese: A salty cheese, such as feta or Parmesan, will add a nice contrast to the sweet tomatoes. If you are vegan, you can use a plant-based cheese alternative, such as tofu or nutritional yeast.
  • Serve immediately: This salad is best served immediately after it is made. The tomatoes will start to lose their flavor if they sit for too long.

Conclusion:

Sicilian romaine tomato salad is a simple but delicious dish that is perfect for a summer meal. It is made with fresh, flavorful tomatoes, crisp romaine lettuce, and a simple dressing. The salad is easy to make and can be tailored to your own taste preferences. Whether you like your salad with a lot of dressing or a little, with salty cheese or not, this salad is sure to please everyone at your table.

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