Pesto Tomato Cucumber Salad Recipes
PESTO TOMATO-CUCUMBER SALAD
My sister and I created this fresh salad at one of our "recipe nights" and it's been a hit at every party since! Try red pepper flakes for a little kick if you'd like, or add Greek pepperoncini. -Jennifer Freier, Algonquin, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Whisk salad dressing, pesto, salt and pepper. Toss with tomatoes, cucumbers and onion. Refrigerate, covered, at least 30 minutes.
Nutrition Facts : Calories 82 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
MARINATED CUCUMBER, ONION, AND TOMATO SALAD
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
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
TOMATO AND CUCUMBER SALAD WITH A PESTO LIKE DRESSING.
Fresh out of the garden. What a nice way to serve those summer hierloom, Polish, Yellow, and Red tomatoes.
Provided by Rita1652
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place all dressing ingredients in a blender and process till smooth and creamy.
- Place all the lettuce on a large platter.
- Arrange tomatoes and cucumbers on lettuce.
- Pour some dressing on arrangement and serve some on the side for those that want it.
GRAIN AND PESTO SALAD WITH CHERRY TOMATOES
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Stir pesto into cooked grains. Season with salt, pepper, and vinegar. Toss in cherry tomatoes, Parmesan, and basil.
TOMATO CUCUMBER SALAD
A simple, refreshing salad that accompanies any type of food.
Provided by Sowmya
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.
Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 3.2 g
FRESH PESTO AND TOMATO SALAD
Sometimes simple and fresh is best! That is for sure the face with this recipe that I put together while creating recipes for my vegetarian food blog - http://weekendcarnivore.com . For the pesto, I used Kittencal's recipe #144195 which really is great stuff! This is enough for one but can be very easily multiplied.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Lay the tomato slices out on a plate with the ends just overlapping.
- Drizzle the fresh pesto liberally over the tomato slices.
- Scatter with your toasted pine nuts and enjoy.
Nutrition Facts : Calories 31.6, Fat 1.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 5, Fiber 1.5, Sugar 3.3, Protein 1.3
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