Some of the most refreshing and quickest summer salad recipes to make are Tomato Salads. Here are three salad recipes to try; the first two require the tomatoes marinate in a herb infused dressing, while the third doesn’t get any dressing until you are ready to serve. Tomatoes are full of Vitamin C and lycopene, which is believed to help reduce the risk of certain types of cancer. Easy to grow indoors and out, tomatoes are a great first time project for aspiring home gardeners. Whether you buy your tomatoes or grow them yourself, give one of these salads a try.
Marinated Tomato Salad
3 large tomatoes
1 Spanish onion
1/4 lb Feta cheese
chives or green onions
salt
freshly ground pepper
Ingredients for Dressing:
1/2 cup oil
2 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp Dijon mustard
1 clove garlic, minced
Method:
Wash and slice the tomatoes. Slice the Spanish onion into rings. Use a large dish to layer tomatoes then onions. Crumble feta cheese over both layers. Sprinkle with copped chives, salt and pepper. Use a glass jar with a tight fitting lid to combine all ingredients for the dressing. Cover and shake well. Sprinkle over salad. Repeat layers, sprinkling each with dressing until all the ingredients are used. Garnish with chives, cover and refrigerate for at least 3 hours prior to serving. This recipe makes 8 servings.
Basil Marinated Tomato Salad
4 medium tomatoes
1/4 cup chopped fresh parsley
1 cup sliced fresh Roquefort or Gorgonzola Cheese (optional)
3 tbsp olive oil
1 tbsp each white and red wine vinegar
1 tbsp chopped fresh basil
3/4 tsp granulated sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
Wash and slice tomatoes. Arrange on a serving platter. Sprinkle with parsley. Use a small glass jar to mix the remaining ingredients. Pour over the tomatoes. Cover and chill in the refrigerator for at least 1 hour prior to serving. Add cheese if you are using it. This recipe makes 8 servings.
Tomato Mozzarella Salad
3 large beefsteak tomatoes
16 Romaine or Boston lettuce leaves
1/2 cup cubed low fat mozzarella cheese
6 green onions or 12 chives, chopped
1/4 cup extra virgin olive oil
2 tbsp vinegar
1 tbsp chopped fresh parsley
2 tsp Dijon mustard
1 tsp granulated sugar
2 cloves garlic, minced
1/2 ts dried or 1 tbsp fresh basil
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tbsp water
Wash tomatoes and cut them in half, then cut each half into slices. Arrange 2 lettuce leaves each on each of 8 dinner plates, alternatively, use one large platter with 16 lettuce leaves. Arrange tomato slices on lettuce and sprinkle with cheese and chives or green onions. To make the vinaigrette, use a jar with a tight-fitting lid to mix oil, vinegar, parsley, mustard, sugar, garlic, basil, pepper, salt and water. Chill in the refrigerator for at least two hours. Drizzle over salad just prior to serving, and make sure you give the jar a good shake prior to pouring it. This recipe makes 8 servings.