207 tomato salad recipes

Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

A Cajun-spiced tuna and egg salad mixing flaked tuna, chopped hard-boiled eggs and fresh tomato with a punchy mayo-mustard dressing kicked up with hot sauce and Worcestershire. Bold, briny and a little fiery.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

Italian antipasto tray assembly with rolled salami and cream cheese pinwheels, cherry tomatoes stuffed with horseradish-spiked tuna, olives, and cold cuts. A classic party platter roadmap.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Dried tomato salad dressing made by soaking sun-dried tomatoes in red wine vinegar with basil, thyme, and rosemary in olive oil. No cooking needed, just 6-12 hours to marinate.