Fresh Tomato Salad Recipes

I think one of my favorite flavors from the summer garden is not just a flavor but an experience. The taste of a big red tomato fresh from the vine, warmed by the sun, It fits into my hand perfectly, red and round and when I take a bite the flavor of summer bursts in my mouth. Our tomatoes aren’t quite ready yet. They are just little green babies right now. But, I am craving tomato recipes and as a  Taste of Home Blogger I am happy to share four wonderful fresh tomato recipes with you today. I also want to say a great big THANK YOU  for your kind comments, prayers and emails in response to my post yesterday. Katherines Corner truly has the most amazing bloggy friends.

These four fresh tomato salad recipes are a wonderful way to share the taste of summer around a table filled with those you love.

 Lets start with my Tomato and Basil Summer Salad ( top left) . You can find the recipe HERE.

Fresh Heirloom Tomato Salad  (top right)

What You Need
5-8 oz. of spring mix salad greens
3 Tbsp. oil (canola, olive or sunflower)
2 Tbsp. Balsamic vinegar
1 tsp. Dijon mustard
1 Clove garlic (minced)
1/2 tsp. Sugar (optional)
1/4 tsp. Oregano ( dry)
3-4 Heirloom tomatoes ( sliced)
1/2 Cup fresh basil leaves
1/3 Cup pine nuts (toasted *)
3 Tbsp Bermuda onion (chopped)
1/4 Cup feta cheese (crumbled)
Large bowl
Salad serving platter
Whisk
Small bowl
Lets Make It! Add your salad greens to a large bowl. In a small bowl whisk together oil, vinegar, mustard, garlic, sugar and oregano until blended. Drizzle half of the salad oil mixture over the salad greens, toss to coat. Spread coated salad greens onto the serving platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve with crusty bread.
Serves 6
Katie Tid Bits* Place pine nuts in a large skillet, over medium low heat, cook until browned, stirring occasionally.

Tomato and Artichoke Salad ( bottom left)

 

What You Need
2 Lbs. Tomatoes (cut into wedges)
Pinch salt and pepper (about a tsp each)
1 1/2 ounce Marinated artichoke hearts (drained and quartered)
1/4 Cup olives (drained sliced)
¼ Cup parsley (fresh, coarsely chopped)
2 Tbsp. white wine vinegar
2 Cloves garlic (minced)
Large serving platter
Small bowl
Lets Make It!
In a bowl combine artichoke, olives, parsley, vinegar, salt, pepper and garlic. Place tomato wedges on and spoon artichoke mixture over the top of the tomatoes.
Serves 6.

Fresh Corn & Tomato Pasta Salad ( bottom right)

What You Need

8 ounces cooked whole wheat fettuccine (drained and rinsed in cold water)
1 ½ Cups cooked corn (drained and rinsed with cold water)
3 Tbsp. Canola or Extra Virgin Olive Oil
1 Tbsp distilled white Vinegar
1/2 Cup red bell pepper (chopped)
3-4 green onions (chopped)
2 Large tomatoes (chopped)
Salt and Pepper to taste
1 cup crumbled blue cheese
2 Tbsp. fresh parsley (finely chopped)
Large salad platter

Lets Make it!
In a bowl combine onion, oil, vinegar, salt, pepper, tomatoes and red pepper, stir to combine. Spread out onto salad platter. Add fettucine and corn stir to combine. Sprinkle with, parsley and blue cheese. Serve immediately.
Serves 4

What are your favorite Fresh Tomato Salad Recipes?

I hope to see you at the Thursday Favorite Things blog hop tomorrow. You can start linking up at 7PM (MST)