Best 5 Tomato Salad With Olives And Lemon Zest Recipes
**Savor the Delightful Symphony of Flavors: Tomato Salad with Olives and Lemon Zest, A Refreshing Culinary Journey**
Indulge in the vibrant flavors of summer with this enticing Tomato Salad with Olives and Lemon Zest. This delectable dish bursts with a symphony of refreshing tastes, where juicy tomatoes, succulent olives, and zesty lemon zest dance together in perfect harmony. As you bite into each succulent morsel, a burst of tangy, briny, and herbaceous notes awakens your palate, leaving you craving more.
This recipe presents three variations to tantalize your taste buds. The Classic Tomato Salad offers a straightforward yet satisfying combination of tomatoes, olives, and lemon zest, while the Greek-Inspired Tomato Salad adds a Mediterranean flair with crumbled feta cheese, red onion, and fresh oregano. For those seeking a more robust experience, the Roasted Tomato Salad elevates the flavors by roasting the tomatoes, intensifying their sweetness and smokiness.
Each variation promises a unique culinary adventure. The Classic Tomato Salad delivers a clean and refreshing taste, the Greek-Inspired Tomato Salad transports you to the sun-kissed shores of Greece, and the Roasted Tomato Salad offers a symphony of rich, smoky flavors. No matter your preference, these tomato salads are guaranteed to become your go-to summer side dish.
VEAL WITH TOMATOES, OLIVES AND LEMON
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE
This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
Provided by Dan Zahra
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g
CHERRY TOMATO AND LEMON SALAD
Categories Salad Citrus Tomato Appetizer No-Cook Low Fat Vegetarian Quick & Easy Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
- Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).
TOMATO SALAD WITH OLIVES AND LEMON ZEST
This colorful salad goes well with Soy-Marinated Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 101 g, Fat 8 g, Fiber 1 g, Protein 1 g
TOMATO OLIVE SALAD
This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Choose ripe, flavorful tomatoes. The better the tomatoes, the better the salad will be. Look for tomatoes that are deep red and firm, with no blemishes.
- Use a variety of tomatoes. This will add color and flavor to the salad. Try using a mix of heirloom tomatoes, cherry tomatoes, and Roma tomatoes.
- Slice the tomatoes thinly. This will help them absorb the dressing better.
- Use good-quality olives. Kalamata olives are a classic choice for tomato salad, but you can also use other types of olives, such as Castelvetrano or Nicoise olives.
- Add some lemon zest. Lemon zest adds a bright, citrusy flavor to the salad. Be sure to use fresh lemon zest, as dried lemon zest will not have the same flavor.
- Use a light dressing. A simple vinaigrette is a good choice for tomato salad. You can also use a drizzle of olive oil or a balsamic reduction.
- Serve the salad immediately. Tomato salad is best enjoyed fresh. If you need to make it ahead of time, store the tomatoes and dressing separately and assemble the salad just before serving.
Conclusion:
Tomato salad with olives and lemon zest is a simple, refreshing, and flavorful salad that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. Whether you like your tomatoes sweet or tangy, with or without olives, this salad is sure to please. So next time you are looking for a light and healthy side dish or appetizer, give this tomato salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
