Tomato Salad With Lemon And Cilantro Recipes

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CILANTRO TOMATO CORN SALAD

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9



Cilantro Tomato Corn Salad image

Steps:

  • Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  • Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.

Provided by Celeste

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 8



Cilantro, Avocado, Tomato, and Feta Salad image

Steps:

  • Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g

8 roma (plum) tomatoes, diced
3 jalapeno peppers, seeded and diced
3 bunches green onion, sliced
4 ounces crumbled garlic and herb feta cheese
4 avocados - peeled, pitted and diced
2 tablespoons fresh lemon juice
3 bunches cilantro, chopped
salt and ground black pepper to taste

TOMATO AND RED ONION SALAD WITH LIME-CILANTRO DRESSING

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7



Tomato and Red Onion Salad with Lime-Cilantro Dressing image

Steps:

  • Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.

2 limes, juiced
1/2 cup cilantro leaves, a couple of handfuls
2 teaspoons hot sauce, eyeball it
Salt and pepper
1/3 cup extra virgin olive oil, eyeball it
1 small red onion, quartered and thinly sliced
3 large beefsteak tomatoes, quartered and thinly sliced

CORN AND TOMATO SALAD WITH CILANTRO DRESSING

Provided by Lovoni Walker

Categories     Blender     Garlic     Tomato     Vegetable     Low Cal     High Fiber     Corn     Summer     Vegan     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13



Corn and Tomato Salad with Cilantro Dressing image

Steps:

  • Just before serving, pour dressing over corn mixture and toss.

Combine in large bowl: ;
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper

POTATO SALAD WITH LEMON AND CILANTRO

This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb.

Provided by MarieRynr

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Potato Salad With Lemon and Cilantro image

Steps:

  • Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
  • While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
  • Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
  • Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.

Nutrition Facts : Calories 419.2, Fat 27.2, SaturatedFat 3.8, Sodium 16.4, Carbohydrate 41.3, Fiber 5.3, Sugar 2.2, Protein 4.8

2 lbs waxy salad potatoes
kosher salt
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
fresh ground black pepper
1/2 cup lightly packed chopped fresh cilantro leaves
2 green onions, thinly sliced (white and green parts, Or 1 shallot minced)

CUCUMBER AND TOMATO SALAD WITH CILANTRO AND MINT

Greater Los Angeles is a collection of not just smaller cities but also exotic populations. Among those cities is Glendale (not so small: it would be the second-most-populous city in New England), a center of the Armenian diaspora and home to one of the world's largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10



Cucumber and Tomato Salad With Cilantro and Mint image

Steps:

  • Combine all of the ingredients in a bowl; toss, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 309 milligrams, Sugar 5 grams

4 ripe tomatoes, chopped
4 Persian cucumbers, chopped
1/2 small white onion, chopped
2 tablespoons chopped purple or green basil
1 tablespoon chopped cilantro
1/2 teaspoon dried mint
1/2 teaspoon crushed red chili powder (or ancho chile powder)
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon olive oil

TOMATO SALAD WITH LEMON AND CILANTRO

Another magazine find. The lemon rind and juice get utilized in this salad. I love the lemon oil fragrance in the lemon skin! I had it as a side dish with shrimp scampi and it went well. Nice with sea salt.

Provided by Oolala

Categories     Lemon

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6



Tomato Salad With Lemon and Cilantro image

Steps:

  • Place tomatoes and cilantro in large bowl.
  • With a vegetable peeler, carefully remove peel from lemon, leaving white pith behind.
  • Toss with tomatoes.
  • Squeeze lemon to make 1/4 cup juice; pour in oil and whisk with lemon juice until blended.
  • Pour over tomatoes; toss lightly, seasoning with salt and pepper to taste.

Nutrition Facts : Calories 90.5, Fat 9.1, SaturatedFat 1.3, Sodium 3.2, Carbohydrate 2.9, Fiber 1, Sugar 1.3, Protein 0.6

2 pints cherry tomatoes, halved
1/2 cup fresh cilantro leaves, chopped
1 large lemon
1/2 cup olive oil
salt
cracked black pepper

TOMATO SALAD WITH LEMON AND MINT

This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7



Tomato Salad with Lemon and Mint image

Steps:

  • In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper.
  • Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

Nutrition Facts : Calories 129 g, Fat 8 g, Fiber 5 g, Protein 3 g

1 tablespoon finely grated lemon zest
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup thinly sliced white onion
2 pounds assorted plum and cherry tomatoes, coarsely chopped
2 tablespoons fresh mint leaves

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8



Corn Salad With Tomatoes, Basil and Cilantro image

Steps:

  • Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
  • Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

TOMATO SALAD WITH RED ONION AND HERBS

Categories     Salad     Herb     Onion     Tomato     No-Cook     Quick & Easy     Summer     Chill     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10



Tomato Salad with Red Onion and Herbs image

Steps:

  • In a small bowl whisk together the lemon juice, the vinegar, the mustard, the garlic, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Arrange the tomato slices on a deep platter, scatter the onion and the shallots over them, and pour the dressing over the salad. Chill the salad for 20 minutes, sprinkle it with the minced herbs, and garnish it with the herb sprig.

1 tablespoon fresh lemon juice
1 tablespoon Sherry vinegar (available at specialty foods shops and some supermarkets)
1 teaspoon Dijon-style mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 cup olive oil (preferably extra-virgin)
2 1/2 pounds (about 6 medium) tomatoes, cored and cut into 1/2-inch-thick slices
1/2 cup thinly sliced red onion, separated into rings
2 shallots, sliced thin
1/3 cup minced mixed fresh herbs such as basil, parsley, tarragon, and/or mint plus an herb sprig for garnish

CILANTRO COUSCOUS SALAD

Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.-Cindy Gifford, Cedar City, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 8



Cilantro Couscous Salad image

Steps:

  • Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

1 package (10 ounces) couscous
1 medium cucumber, finely chopped
2 medium tomatoes, seeded and finely chopped
2/3 cup minced fresh cilantro
1/3 cup olive oil
1/4 cup lemon juice
3 garlic cloves, minced
1 package (8 ounces) feta cheese, crumbled

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #fruit     #vegetables     #easy     #picnic     #spring     #summer     #dietary     #seasonal     #citrus     #lemon     #tomatoes     #brunch     #to-go

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