Charred Onion Tomato Salad Recipes

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CHARRED TOMATILLO SALAD

Provided by Molly Yeh

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Charred Tomatillo Salad image

Steps:

  • Preheat the broiler to high and adjust an oven rack to the top level.
  • Whisk together the lime juice, olive oil, garlic and a pinch of salt and pepper in a medium bowl.
  • Dice the peppers and onion into bite-size pieces (about 1/2 inch).
  • Place the tomatillos stem-side down on a sheet pan and place under the broiler. Char until the tops are blackened, about 3 minutes. Flip and broil 3 more minutes. Set aside to cool.
  • Meanwhile, heat a large cast-iron skillet on high heat and add the peppers and onions. Spread them out in an even layer and sear in the dry skillet until lightly charred, about 4 minutes.
  • Dice the tomatillos into 1/2-inch chunks. Toss all the vegetables into the bowl with the lime dressing. Stir in the diced avocado and top with the cilantro, queso fresco and toasted pepitas.

2 tablespoons fresh squeezed lime juice (from about 2 limes)
2 tablespoons olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper
6 mini sweet peppers, mixed colors
1 small white onion
1 1/2 pounds medium tomatillos, husks removed
1 ripe avocado, 3/4-inch dice
1/2 bunch fresh cilantro leaves, roughly chopped
1/4 cup queso fresco, crumbled
1/4 cup toasted pepitas

PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE

Provided by Geoffrey Zakarian

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13



Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette image

Steps:

  • Preheat a grill to high.
  • Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
  • Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
  • In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
  • When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula

CHARRED TOMATO AND SCALLION SALAD

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6



Charred Tomato and Scallion Salad image

Steps:

  • Preheat an outdoor grill or grill pan to high heat.
  • Toss the tomatoes and scallions in a bowl with the oil, salt and pepper. Place on the grill and cook until the tomatoes and scallions have a char, 2 to 3 minutes per side. Remove to a cutting board and roughly chop the scallions. Transfer to a serving platter and squeeze lemon juice over the top.

3 beefsteak tomatoes, cut into 1/2-inch slices
1 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1 lemon, halved

TOMATO ONION SALAD

"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11



Tomato Onion Salad image

Steps:

  • Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

4 large tomatoes, sliced
2 medium sweet onions, thinly sliced and separate into rings
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

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



Marinated Cucumber, Onion, and Tomato Salad image

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

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

CHARRED CORN AND TOMATO SALAD

Provided by Pierre Franey

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10



Charred Corn and Tomato Salad image

Steps:

  • Preheat broiler or charcoal grill.
  • Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
  • To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
  • Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 7 grams, TransFat 0 grams

4 fresh ears of corn
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
4 tablespoons olive oil
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, cored, peeled and coarsely chopped
4 tablespoons chopped red onions
2 tablespoons finely chopped coriander or parsley

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