128 tomato salad recipes

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Crispy fried chicken wraps rolled in warm flour tortillas with a smear of cream cheese, crunchy peppers, cucumber, onion, and fresh salad greens. A fast handheld lunch built on golden, paprika-spiced chicken strips.

Hacienda dressing made with just two ingredients: creamy ranch and Pace picante sauce. A spicy Southwestern ranch that works on salads, beans, pasta, and sliced avocados.

Pesto potato salad with steamed new potatoes, fresh tomatoes, red onion, and celery in a basil pesto, mayo, and yogurt dressing. Includes homemade pesto recipe.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

Italian tomato and anchovy antipasto with ripe tomato wedges draped with anchovy fillets, dressed in anchovy oil, lemon juice, and fresh oregano. Simple, no-cook, and bursting with umami.

Shrimp Cocktail with Fresh Avocado and Mango Salsa

Portuguese Chickpea Salad with Roasted Garlic recipe

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Black beans and black-eyed peas tossed with jalapeños, cherry tomatoes, bell pepper, and fresh cilantro in zesty Italian dressing. No cooking required. The ultimate game day dip for a crowd.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.