Best Baby Heirloom Tomato And Cucumber Salad Recipes

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Marinated Cucumber, Onion, and Tomato Salad image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

GRANDMA'S HEIRLOOM TOMATO SALAD

Grandma's Heirloom Tomato Salad image

Provided by Food Network

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound cucumbers (baby or English), cut into 1/2- to 3/4-inch-thick rounds
1 small sweet onion, sliced
1 tablespoon kosher salt
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh dill
1 tablespoon sugar
Freshly cracked black pepper
1 pound heirloom tomatoes, cut into wedges

Steps:

Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid.
Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.

HEIRLOOM TOMATO SALAD

Heirloom Tomato Salad image

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion
DRESSING:
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage

Steps:

Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges