Best Mixed Tomato Salad Recipes

GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD

Steps:

• Preheat oven to 450 degrees F.
• Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
• Serve with Cherry Tomato Salad.
• In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.

BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F.
• Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
• In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
• Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

LAYERED WATERMELON, TOMATO AND MIXED GREENS SALAD WITH FETA CHEESE

Steps:

• Remove tomato pouch from salad blend and cut tomatoes in half; set aside.
• Cut 8 (4x4-inch) squares or (4-inch) circles from watermelon; season each with salt and pepper, to taste.
• Combine salad blend, tomatoes, onion, feta, mint and jalapeno in large bowl. Toss with Lime-Orange Vinaigrette, to taste. For each serving, place one watermelon slice on large plate; spoon some salad onto watermelon. Top with second slice of watermelon; top with additional salad.
• *Tip: Cutting slices from a baby watermelon work well.
• Lime-Orange Vinaigrette:
• Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup.

MIXED TOMATO SALAD

Steps:

• Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
• Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.

MIXED TOMATO SALAD

Steps:

• 1. To a mixing bowl, add halved tomatoes, shallots, garlic, basil, oregano, Bocconcini, sea salt and freshly ground black pepper. Gently toss until the ingredients are well combined, cover and transfer to the fridge for at least 1 hour.
• 2. To make the vinaigrette: In a small container, add extra virgin olive oil, balsamic vinegar, granulated sugar and hot paprika. Cover and shake well until everything is well blended. Transfer to the fridge until ready to serve.
• 3. Before pouring the vinaigrette over the salad, give another good shake to make sure it's well mixed, pour it on, and gently toss the salad until the ingredients are well coated.
• 4. To view this recipe on YouTube, click on this link >>>> https://youtu.be/pMyMs6S1Ox4

MIXED TOMATO SALAD WITH PROSCIUTTO AND BALSAMIC DRESSING

Steps:

• Preheat oven to 150 degrees Celsius.
• Place roma tomato halves on a baking tray, cut-side up.
• Drizzle with a little olive oil, and season with salt and pepper.
• Bake for 2 hours.
• Remove and set aside to cool.
• Place all tomatoes and basil in a large bowl.
• Pour dressing over salad, toss well and serve.
• DRESSING: Combine prosciutto, garlic, balsamic vinegar and extra virgin olive oil, and season with salt and pepper to taste.

MIXED TOMATO SALAD

Steps:

• Core the beefsteak tomatoes; cut each into 8 wedges. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.
• Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper. In a large bowl, toss the arugula with half the dressing. Divide the arugula and tomatoes evenly among 4 serving plates, or arrange on a platter; drizzle the tomatoes with the remaining dressing. Serve immediately.