Tomato Salad Recipes

by Saladseekers

Love the tomato? Here are some tomato salad recipes that are a change of pace then your usual salad recipe.

Eggplant Tomato Salad

Makes 5 Servings

INGREDIENTS:

• 1 green bell pepper

• 1 large red bell pepper

• 7 tomatoes

• 1 eggplant

• 4 cloves crushed garlic

• 1/4 cup extra virgin olive oil

• 2 tablespoons tomato paste

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon cayenne pepper

DIRECTIONS:

Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.

Boil tomatoes for 1 minute and cool in ice water. Peel and chop.

Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.

Open the peppers and remove seeds. Cut into small strips and add to eggplant. Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before serving.

Filling Tomato Cucumber Salad

Makes 4 Servings

INGREDIENTS:

• 1 tomato, chopped

• 1 cucumber, seeded and chopped

• 1/4 cup thinly sliced red onion

• 1/4 cup canned kidney beans, drained

• 1/4 cup diced firm tofu

• 2 tablespoons chopped fresh basil

• 1/4 cup balsamic vinaigrette salad dressing

• salt and pepper to taste

DIRECTIONS:

Combine the tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Sweet and Sour Tomato Salad

Makes 6 Servings

INGREDIENTS:

• 7 tomatoes

• 1 small yellow onion

• 1/2 cup white sugar

• 1/2 cup distilled white vinegar

• 1/2 cup vegetable oil

• salt and pepper to taste

DIRECTIONS:

Slice the tomatoes thinly. Cut the onion in half, then thinly slice into half-circles. In a large bowl, combine tomatoes, onion, sugar, vinegar, oil, salt and pepper. Serve at room temperature.

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