Tomato Salad Recipes
Ripe, fresh tomato flavor is hard to beat, whether it’s part of some bruschetta or a homemade salsa. If you agree, please enjoy a couple of our favorite summery tomato salad recipes and share your results with #fit815cooks.
Tomato Stack Salad with Corn and Avocado
Calories per serving: 191. Serves 4.
This tomato side salad is the ultimate summer recipe with a stack of colorful tomato slices and avocado topped with fresh herbs, corn, crumbled bacon, and a creamy dressing. Keep the accompanying entrée simple; this salad is the star of the meal.
Ingredients
+ 2 bacon slices, halved
+ 1/4 cup low-fat buttermilk
+ 1 tablespoon finely chopped fresh chives
+ 1 tablespoon finely chopped fresh basil leaves
+ 2 tablespoons mayonnaise
+ 2 teaspoons cider vinegar
+ 1 garlic clove, minced
+ 1/2 teaspoon freshly ground black pepper, divided
+ 2 ears corn, shucked and silks removed
+ cooking spray
+ 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices
+ 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices
+ 1/8 teaspoon kosher salt
+ 1/2 ripe peeled avocado, thinly sliced
+ 4 teaspoons extra-virgin olive oil
Preparation
Preheat the grill to high heat. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels. Combine buttermilk and next 5 ingredients, stirring with a whisk. Stir in 1/4 teaspoon of the black pepper. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.
Green Bean and Tomato Salad with Roasted Tomato Dressing
Calories per serving: 83. Serves 4.
Ingredients
+ 1 large ripe tomato, halved (about 8 ounces)
+ Cooking spray
+ 1 tablespoon chopped fresh basil
+ 1 tablespoon extra-virgin olive oil
+ 2 teaspoons red wine vinegar
+ 1/2 teaspoon sugar
+ 1/2 teaspoon Worcestershire sauce
+ 1/4 teaspoon salt
+ 1/8 teaspoon black pepper
+ 2 cups trimmed green or wax beans (about 1/2 pound)
+ 4 cups torn romaine lettuce
+ 1 cup halved cherry tomatoes
+ 1/4 cup sliced red onion, separated into rings
Preparation
Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 minutes or until blackened. Let cool 10 minutes; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a food processor; process until smooth. Steam beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain. Place 1 cup lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 tablespoons tomato dressing over each salad.