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Tomato Salad Recipes

This is one of those simple, quick to prepare salads that you flavor to personal taste. it's also a good way to use up extra tomatoes. The standard ratio for the vinegar and oil is 1 part vinegar to 3 parts oil.
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Ingredients:

  • 4 large tomatoes, sliced and halved
  • minced garlic
  • salt and pepper
  • red wine vinegar
  • extra virgin olive oil

Directions:

Place tomatoes in a bowl, add garlic, salt, and pepper and toss. Drizzle with vinegar and oil, toss again, cover and set aside for about a half hour to allow the flavors to blend.

By Deeli from Richland, WA

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18 More Solutions

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Plain croutons are fine but I especially love the added flavor of using Pepperidge Farm Zesty Italian Croutons for this salad :-)

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A delicious and nutritious salad to make for lunch or dinner.

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I love the lemon kick of this simple salad! The easiest way to prepare the avocados is to cut in half lengthwise, remove the pit with a knife, scoop the flesh out of the skin with a spoon. and slice.

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I love these veggies and the dressing on this salad is extremely tangy and good!

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Chop tomatoes, green pepper and onion. Fry bacon crisp. Mix together water, sugar, vinegar and salad oil and pour over veggies. Chill 1-4 hours.

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Refreshing and delicious. Next time I will add chicken to make a main-dish meal.

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Very good salad! Kind of has a tangy, yet sweet taste.

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This is one of my favorites! Love the tartness to this recipe!

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Combine dry ingredients. Add vinegar and oil. Blend. Add minced parsley and green onions, sliced. Pour over quartered tomatoes which have been arranged over a bed of endive.

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Layer tomatoes and cheese in shallow dish. In small jar, with tight-fitting lid, place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well.

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Skin and quarter tomatoes. Slice pepper in strips and red onion in rings. Place all together. Make sauce from next 8 ingredients; boil hard for 1 minute.

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Mix above ingredients in large salad bowl. Top with warm dressing and sprinkle with croutons.

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Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into 1/2 inch horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 9x13 inch dish.

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September 15, 2005

These herbed tomatoes are great alone or added to a salad.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

September 8, 2009

Anyone out there with an onion/tomato/cucumber salad?

By Terry from LaFayette, NY

Answers

September 9, 20090 found this helpful

This one is simple and my family loves it. You simply mix equal portions of sugar with cider vinegar. Add salt and pepper to taste. Toss, refrigerate and yumola! For example I will use 3 tablespoons sugar/vinegar for one cucumber, one tomato and 1/2 onion. More veggies...use more sauce.

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September 9, 20090 found this helpful

I make cucumbers and onions and I make tomatoes and onions, but I never have mixed the 3 of them together for some reason! (I'll have to try that.) I like using the little grape tomatoes (they're usually sweet. I cut them in quarters, chop the onion, and usually I slice the cucumbers, but I think if you're going to mix them all together, I'd cube them (in bite-sized pieces). Then I make a very simple dressing of apple cider vinegar, canola oil, salt & pepper (all to-taste).

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September 9, 20090 found this helpful

I put a largely chopped red onion, sliced cucumber and tomatoes in a salad bowl and pour a bottle of Italian Dressing over it and then spinkle basil on top of that, add salt and pepper. I dip with a slotted spoon. If there is any liquid left over, I put in fridge and use again later.

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September 9, 20090 found this helpful

Well, are you willing to add some additional items? ;-) It's not neccesary but the ingredients here should give you some ideas ;-)

1 1/2 lb medium asparagus
1 cucumber cut in half lengthwise and then cut into 1/2 inch slices
1 basket cherry tomatoes
1/2 medium red onion, cut into 1/4 inch slices
3/4 cup pitted Kalamata olives
1/4 cup nonpareil capers
2 tbls red wine vinegar
2 tbls extra-virgin olive oil
salt and freshly ground pepper
Parmesan cheese to taste, shredded

1) Snap off and discard the tough ends of asparagus. Snap each spear into three or four pieces. Bring a medium pot of water to boil (salted if desired). Prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes. Drain asparagus and ice bath right away. Once asparagus is cooled, drain and place on dry, clean kitchen towel.

2) In a small bowl, whisk red wine vinegar and olive oil. Add salt and pepper to taste.
3) In a large bowl, combine and toss asparagus, cucumber, tomatoes, red onions, olives and capers. Add vinaigrette and toss again until salad is coated.
Sprinkle well with Parmesan if desired.

Any leftover salad will remain fresh for up to three days in the refrigerator.

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January 20, 2020

Cherry tomatoes and mozzarella chunks can make a fast and easy salad with the addition of a few herbs and balsamic dressing. Give it a try.

Cherry Tomato and Mozzarella Salad

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May 18, 2017

This is an easy, tasty, healthy, and reasonably priced meal that you can prepare for a week night dinner. This is a page about making basil tomato salad with grilled chicken.

Basil Tomato Salad with Grilled Chicken - plated

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