Best 11 Tomato Salad With Parsley Vinaigrette Recipes

CHERRY TOMATO SALAD

Steps:

• Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
• Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
• Place tomatoes, onion and basil in a bowl.
• Pour over Dressing. Gently toss and serve immediately.

TOMATO AND PARSLEY SALAD

Steps:

• Combine tomatoes, parsley and red onion in a bowl.
• Whisk together the lemon juice and olive oil or shake them in a lidded mason jar.
• Pour the dressing over the salad and toss to combine. Taste and season with salt and pepper.

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE

Steps:

• For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
• Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
• For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
• Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

TOMATO SALAD WITH PARSLEY VINAIGRETTE

Steps:

• In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE

Steps:

• Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
• Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.

FARRO AND TOMATO SALAD WITH FISH-SAUCE VINAIGRETTE

Steps:

• Vinaigrette:
• Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
• Farro and assembly:
• Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20-25 minutes. Drain; transfer to a large bowl.
• Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.
• Do Ahead
• Vinaigrette can be made 1 week ahead. Cover and chill.

DICED AVOCADO-TOMATO SALAD WITH PARSLEY-LEMON VINAIGRETTE

Steps:

• Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
• Place in refrigerator for at least 1 hour.
• When ready to serve, combine tomato, avocado, and olives.
• Pour on vinaigrette, lightly toss, and place in serving dishes.
• Garnish with parsley sprigs.

VINAGRETE (BRAZILIAN TOMATO SLAW)

Steps:

• Mix tomatoes, cucumber, red bell pepper, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

TOMATO VINAIGRETTE

Steps:

• Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.

TOMATO PARMESAN SALAD

Steps:

• In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside. , In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.

TOMATO, LETTUCE AND OLIVE SALAD TOSSED WITH PARSLEY VINAIGRETTE

Steps:

• Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
• Combine lettuce, tomatoes and olives in large salad bowl; toss.
• Add dressing to salad and toss again.