Best 9 Tomato Salad With Red Onion And Basil 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.

CHICKPEA SALAD WITH RED ONION AND TOMATO

Steps:

• In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

TOMATO SALAD WITH RED ONION AND BASIL

Steps:

• Cut the tomatoes horizontally into 1/4-inch slices. (Remember that a sharp blade is required to slice very ripe tomatoes.) Arrange the slices, overlapping them slightly, on a large oval or round gratin dish.
• Cut the peeled onion into 1/8-inch thick slices. Separate the slices into rings and arrange over the tomatoes. Sprinkle with the salt, pepper, vinegar and oil, coating the whole surface as evenly as possible. Sprinkle the shredded basil on top and serve at room temperature. This goes well with a crunchy, crusty French bread.

TOMATO BASIL SALAD

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

TOMATO, BASIL, AND RED ONION SALAD

Steps:

• Arrange alternating slices of tomatoes and onions on a serving platter. Drizzle with vinegar and oil. Season with salt and pepper. Garnish with torn basil leaves.

WW TOMATO SALAD WITH RED ONION AND BASIL 2-POINTS

Steps:

• To prepare the dressing, in a small bowl, whish the vinegar, oil, sugar, salt, mustard and pepper.
• In a large salad bowl, combine the tomatoes, onions and basil.
• Drizzle with the dressing; toss to coat.
• Refrigerate, covered, tossing once, until the flavors are blended, at least 1 hour.

TOMATO SALAD WITH RED ONION AND HERBS

Steps:

• In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.

HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA

Steps:

• With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
• Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
• Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
• Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
• If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.

MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD

Steps:

• In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
• Mix together olive oil and balsamic vinegar, and season to taste with salt.
• Drizzle over salad and toss until well combined, and adjust seasoning as needed.
• Cover and refrigerate at least 45 minutes before serving.
• Serve chilled.