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Zesty tomato salad recipe

Zesty tomato salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

Seek out the most delicious tomatoes available, preferably sun-ripened on the vine, and you will be rewarded with an incomparable flavour. Lemon, fresh coriander and mint add freshness and zest to the tomatoes in this tangy salad, which can easily be varied with other fresh herbs and flavourings such as onion and garlic.

4 people made this

IngredientsServes: 4

  • 500 g (1 lb 2 oz) ripe tomatoes, sliced
  • pinch of caster sugar, or to taste
  • 1 lemon
  • 3 spring onions, thinly sliced
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh mint
  • sprigs of fresh mint to garnish

MethodPrep:10min ›Ready in:10min

  1. Place the tomatoes in a large shallow dish and sprinkle with the sugar. Cut the lemon in half lengthways. Set one half aside, then cut the other half lengthways into 4 wedges. Holding the wedges firmly together on a board, skin side up, thinly slice them across, including the peel. Discard the pips.
  2. Arrange the pieces of thinly sliced lemon over the top of the tomatoes, then sprinkle with the spring onions, coriander and mint. Squeeze the juice from the remaining lemon half and sprinkle it over the salad. Serve immediately or cover and chill until ready to serve. Garnish with sprigs of mint just before serving.

Some more ideas

For a tomato salad with rosemary and basil, make a dressing by mixing together 1 tbsp each chopped fresh rosemary and basil, 1–2 garlic cloves, finely chopped, and 2 tsp raspberry vinegar or balsamic vinegar. Sprinkle the tomatoes with 3–4 pinches of sugar to emphasise their natural sweetness, and scatter over ½ red or white onion, thinly sliced. Sprinkle the dressing evenly over the tomatoes. Serve at once or cover and chill until ready to serve. * A tomato salad makes a delicious filling for baked potatoes and sweet potatoes. Bake 4 large potatoes until crisp and golden outside and floury inside, then split and fill with the tomato salad. Top with a spoonful of fromage frais or Greek-style yogurt and serve. * Tomato salads are good as omelette fillings. For each serving, make a plain omelette by lightly beating 2 eggs with 2 tbsp cold water and a little seasoning, then cooking in the minimum of olive oil in a very hot omelette pan until just set, lifting the edges to allow unset egg to run onto the hot pan. Spoon a quarter of the tomato salad over half of the set omelette and fold the other half over. Slide the omelette onto a warmed plate. Serve with a mixed green salad and crusty bread.

Plus points

Vitamin C, found in raw tomatoes, is an antioxidant that helps to protect against cancer. Tomatoes also contain lycopene, another valuable anti-cancer agent, believed to be particularly useful in protecting against prostate cancer. Lycopene is enhanced by cooking, so canned tomatoes, tomato purée or paste and tomato ketchup are better sources than fresh tomatoes.

Each serving provides

Excellent source of vitamin C. Good source of vitamin E. Useful source of folate, vitamin A.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Very tasty. I omitted the sugar as I felt it didn't need it. If you don't like fresh coriander this isn't for you as the lemon juice seems to draw out its flavour.-27 Apr 2014

Zesty Tomato Salsa

This salsa goes above and beyond any traditional tomato salsa blend! Replacing jalapenos with poblano peppers and using red wine vinegar over apple cider vinegar the flavors just dance in your mouth! The touch of red pepper flakes gives it the right amount of heat while the peppers, puree and cilantro give it a gorgeous color!

  • 9-12 dried California Chili Peppers
  • 12 cups finely diced Roma tomatoes, skin on
  • 3 cups finely chopped red onions
  • 1 ½ cups finely chopped cilantro
  • 15 cloves of garlic, minced
  • 3 large Poblano Peppers, cored and chopped fine
  • ¾ cup red wine vinegar
  • 1 tbsp sea salt
  • ¾ tsp red pepper flakes

For this recipe, I use my food processor and pulse each ingredient until cut fine. Be careful not to puree the ingredients as there should be some texture to the salsa. The rehydrated chili peppers are the only item you will puree in this recipe.

Dried Chili Pepper Prep: Remove the stems and any excess seeds. (Keeping some seeds in the peppers is okay and will add to the salsa’s texture and flavor.) Using a small stainless steel stock pot, place your dried chili peppers inside and cover with hot tap water. To fully submerge the peppers, use a salad plate atop the peppers and rest a soup bowl full of hot water on top of the plate. The peppers need to be fully submerged for 20 minutes to rehydrate.

While the chili peppers are rehydrating, finely chop (or food process) and measure the remaining ingredients. After the chilies have rehydrated, place them in your food processor with a ¼ of the water used to reconstitute. Puree the chili peppers and water until a paste is created.

In a large stainless steel stock pot, combine all ingredients and mix well. Bring to a boil over medium high heat stirring often to avoid scorching the salsa. Once brought to a boil, reduce heat and simmer for 10 minutes. The goal is to reduce the salsa down so to allow excess water to evaporate therefore thickening the salsa. After 10 minutes, remove from heat and begin filling jars.

After ladling the salsa into hot jars, use a warm wash cloth dipped in vinegar to wipe the jar rims and screw bands. Place prepared lids and rings atop each jar and hand tighten. Process jars in a hot water bath for 15 minutes. Pints and half pints process at the same time. If using quarts, process for 20 minutes. Remember, processing time doesn’t begin until water is at a full rolling boil.

Italian Tomato Salad Recipe

There’s nothing as easy and simple as making a salad. Choosing the right tomatoes is a different story and it is what will break or make your salad. So stay away from watery half ripened tomatoes and wait until the heirlooms hit the farmers market.

Zesty Marinated Salad

Marinated fresh vegetables make for a healthy and delicious side dish to any meal. The best thing about our Zesty Marinated Salad is that you can make it a day ahead, which means you don't have to rush to make it in time for the potluck!

What You'll Need

  • 4 cups broccoli florets
  • 1 small zucchini, cut into 1-inch chunks
  • 1 small yellow squash, cut into 1-inch chunks
  • 1 medium red bell pepper, cut into 1-inch chunks
  • 1 small red onion, cut into 1/2-inch chunks
  • 1 / 2 pint cherry tomatoes, halved
  • 3 / 4 cup low-fat Italian dressing
  • 1 / 4 cup balsamic vinegar
  • 2 tablespoons honey

What to Do

    In a large bowl, combine the broccoli, zucchini, yellow squash, pepper, onion, and tomatoes.


Salad dressing is an easy instant marinade for our veggies, but instead of creamy varieties, use vinegar-based ones to add flavor without fat.

Chimichurri Tomato Salad

Elevate your garden fresh tomatoes with this healthy zesty Chimichurri Tomato Salad!

There are certain flavors that taste good on everything.

To me, chimichurri sauce is the epitome of a universal condiment.

It’s bold and zesty with a fresh herbaceous quality. Chimichurri magically breaths life in anything it graces from grilled bread and polenta, to steak, chicken, pork, or fish!

I like to keep a homemade batch of chimichurri in the fridge all summer, to amplify quick grilled meals, or to use as a dip with veggies and pita chips.

However, we’ve recently had an endless surge of tomatoes coming out of our garden, so I’ve taken to using chimichurri as a salad dressing.

Today’s Chimichurri Tomato Salad is exactly that… Fresh sweet garden tomatoes and fresh-made chimichurri sauce.

Nothing else is needed here.

I made a small batch of chimichurri with parsley, garlic, oil, and spices. Then poured it over ripe tomato. Voila! This bold healthy Chimichurri Tomato Salad is a quick dinner time dynamo the whole family will love.

If you’ve got more tomatoes than you know what to do with, Chimichurri Tomato Salad is the answer.

Zesty Tomato-Glazed Meatloaf

It doesn’t get more classic comfort food than a good old-fashioned meatloaf. With a tangy tomato and Dijon-based glaze, this is sure to become a family favourite, especially when served alongside creamy mashed potatoes. Any leftover meatloaf is great in sandwiches the next day.

To make the glaze: Combine all of the ingredients in a small saucepan and simmer, whisking constantly, over medium heat for about 2 minutes. Set aside.

To make the meatloaf: Heat the canola oil in a large skillet over medium-high heat. When it’s hot, stir in the onion, garlic, celery and carrot. Cook until the vegetables begin to brown, about 10 minutes. Remove from the heat and let cool.

In a large bowl, combine all of the meatloaf ingredients, as well as the cooled vegetables. Gently mix with your hands.

Preheat the oven to 350°F. Line a baking sheet with foil. Line a cooling rack with foil as well and place it on the baking sheet.

Place the meatloaf mixture on the rack and shape into a loaf.

Bake for 25 minutes, then evenly spread the glaze on top and bake for another 35-40 minutes until an instant read thermometer reads 160F (71 C).

Remove from the oven and lightly tent with foil. Let stand for 15 minutes before slicing.

Can use half ground pork and half ground beef.

Can use ground bison or wild boar as well.

Serving Size 2 slices (242 g)

Servings 6

Amount Per Serving Calories 313 % Daily Value * Total Fat 15g 24 % Saturated Fat 3g 15 % Trans Fat 1g Cholesterol 129mg 43 % Sodium 794mg 34 % Total Carbohydrate 16g 6 % Dietary Fiber 2g 8 % Sugars 5g Protein 29g 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

40 Healthy Salad Recipes You'll Actually Crave

Healthy salad recipes have an unfair reputation for being a little boring at best, and unsatisfying at worst. That might have something to do with the fact that we sometimes treat salads like an obligation or punishment—something meh that we should eat to "be healthy," rather than something we want to eat for both pleasure and nourishment.

In reality, a healthy salad can (and should!) be just as satisfying and enjoyable as your favorite sandwich or pasta—made with a textured mix of flavorful and nutritious ingredients you actually like. If you want your salad to be a filling meal (instead of a side or starter), go for a balance of carbs, protein, and fat in the form of veggies, grains, fruits, beans, legumes, cheese, meat, fish, eggs, plant-based proteins (like tofu), nuts, seeds, and oils, Abby Langer, Toronto-based R.D., previously wrote for SELF. Using a creative variety of hearty ingredients will ensure your salad provides you with enough energy and excitement to be a legit meal.

We rounded up 40 ideas for creating crave-worthy salads. These healthy salad recipes rely on an array of pantry staples and seasonal produce, and are largely substitution-friendly. (For instance, if you're not a fan of kale, swap in another sturdy leafy green, like collard greens or Swiss chard or if you're out of quinoa, use whatever grain you do have on hand.) Many happen to be vegan, vegetarian, or gluten-free, or can be easily adapted to be so. And almost all are suitable for some degree of meal prep. (Just wait to add anything wet or warm, like dressing or hot croutons, until you're actually ready to eat, in order to prevent unwanted sogginess.) You'll be happy to have a salad you actually look forward to eating ready to go in the fridge.

A note about the word healthy here: We know that healthy is a complicated concept. Not only can it mean different things to different people, it’s a word that’s pretty loaded (and sometimes fraught), thanks to the diet industry’s influence on the way we think about food. At SELF, when we talk about food being healthy, we’re primarily talking about foods that are nutritious, filling, and satisfying. But it also depends on your preferences, your culture, what’s accessible to you, and so much more. We selected these recipes with those basic criteria in mind, while also trying to appeal to a wide variety of nutritional needs and taste buds.

Tomato And Feta Salad Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 3 pints cherry tomatoes,halved
  • 12 ounces feta cheese, cut into 1/4 inch dice
  • 1 small red onion, cut into 1/4 inch dice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white wine or champagne vinegar
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • 3 pints cherry tomatoes,halved shopping list
  • 12 ounces feta cheese, cut into 1/4 inch dice shopping list
  • 1 small red onion, cut into 1/4 inch dice shopping list
  • 1/4 cup extra-virgin olive oilshopping list
  • 3 tablespoons white wine or champagne vinegarshopping list
  • 2 tablespoons minced fresh basilshopping list
  • 2 tablespoons minced fresh parsleyshopping list
  • 3/4 teaspoon saltshopping list
  • 1/2 teaspoon freshly ground peppershopping list

How to make it

  • In a serving bowl, gently toss together all ingredients. Serve immediately or chill covered, until ready to serve.
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The Cook

The Rating

Now this is something I grew up eating almost weekly. I love the combination. Really good salad.

This Tomato And Feta Salad Recipe is going to be part of my lunch tomorow.
Five Forks Deb

Zesty Marinated Garden Salad

Tomatoes are one of the things we are very good at growing. (Very tall weeds are a close second to the tomatoes.) And when your husband just has to plant more than 20 tomato plants every single year, you know you’re going to be eating a lot of tomatoes! This salad is a delicious (and simple) way to enjoy fresh tomatoes, and a quick side to whip up for any meal.

Our green bell peppers are doing really well this year, too, so I decided to add some of those to this salad. If you don’t like peppers, you can go with the classic combination of tomatoes and cucumbers. Or add celery. Or green beans. Or whatever vegetable your heart desires (and your kids will eat). Sweet corn would be really good in this, too!

When you’re prepping the salad, chop the vegetables into pieces that are about the same size. You don’t want tiny cucumber slices with huge tomato chunks. It will taste delicious no matter how you chop your vegetables, so don’t stress about it. But it’s easier to eat if things are roughly the same size. (And it looks prettier, too!)

I used Kraft Zesty Italian Salad Dressing for the marinade. (I used the fat-free version of that salad dressing, because we’re coming down off a month of fried fair food…) I was looking for an Italian dressing with more of a “kick” to really give these veggies some flavor. Use whatever Italian dressing you like. The milder the flavor of the dressing, the milder the flavor of your salad will be.

Chop up those veggies and let them soak in the marinade for a couple of hours before you’re ready to eat. The morning of or the night before is great if you’re trying to get dinner on the table for a busy family. Serve the marinated veggies over bagged lettuce (we like spring greens) and topped off with some croutons, or just dish it right out on your plate, no extra stuff needed!

Do I have to roast the vegetables?

You don&rsquot have to, but I recommend it. Roasting the zuchinni, peppers, and carrots adds so much flavor and a hint of sweetness that offsets the zesty salad dressing.

Trust me, take the extra few minutes and roast the vegetables.

I like the roasted summer vegetables warm myself, but if you prefer cold summer veggie salads then you can refrigerate them (which I do for leftovers). Either way, it&rsquos delicious.

Roasting Chickpeas

I&rsquove made this recipe with both roasted chickpeas and without. Both are delicious, but roasted brings out the flavor that much more.

The same goes with kale, I&rsquove done pan fried kale and fresh, raw kale. Both are great.

If massage the kale for a few minutes to break down the fibers so it&rsquos not as tough. It&rsquos so good in veggie salads this way.