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Garlicky tomato salad recipe

Garlicky tomato salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

When tomatoes are at their peak of sweetness, this salad is particularly delicious. It's eye-catching too if you make it with a mixture of different-coloured tomatoes. New varieties are coming on the market all the time – look for yellow cherry tomatoes as well as small red or yellow pear-shaped plum tomatoes.

1 person made this

IngredientsServes: 4

  • 1 large soft lettuce, large leaves torn into smaller pieces
  • 4 large or 6 small ripe plum tomatoes, about 500 g (1 lb 2 oz) in total, sliced
  • 20 cherry tomatoes, about 225 g (8 oz) in total, halved
  • 16 fresh basil leaves
  • 1½ tbsp toasted pumpkin seeds
  • 1½ tbsp toasted sunflower seeds
  • Garlic vinaigrette
  • 1 small garlic clove, very finely chopped
  • 1½ tsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • salt and pepper

MethodPrep:15min ›Ready in:15min

  1. To make the garlic vinaigrette, whisk together the garlic, vinegar, oil, and salt and pepper to taste in a small mixing bowl.
  2. Place a layer of lettuce leaves on a serving platter or on 4 plates and arrange the sliced tomatoes and then the cherry tomatoes on top. Drizzle over the vinaigrette.
  3. Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes, and serve at once.

Some more ideas

For a tomato and black olive salad, slice about 550 g (1¼ lb) ripe tomatoes, preferably beefsteak, and arrange on a serving platter. Top with 100 g (3½ oz) thinly sliced spring onions and drizzle over 1 tbsp extra virgin olive oil and the juice of ¼ lemon. Arrange 8 black olives, halved and stoned, on top and sprinkle with 2 tbsp chopped parsley. * Make a salad of fresh and sun-dried tomatoes. Cut 6 ripe plum tomatoes into thin wedges and put them in a mixing bowl. Thinly slice 3 sun-dried tomatoes and add to the bowl. Make a vinaigrette by whisking 1½ tbsp of the oil from the jar of sun-dried tomatoes with 1½ tsp wine vinegar and seasoning to taste. Drizzle over the tomatoes and marinate briefly. Arrange 100 g (3½ oz) rocket on 4 plates and divide the tomatoes among them. Sprinkle with 2 tbsp toasted pine nuts and serve. * Try a cherry tomato and sugarsnap peas salad. Trim 250 g (8½ oz) sugarsnap peas and steam for about 3 minutes or until tender but still crisp. Refresh under cold running water, then cool. Mix with 375 g (13 oz) cherry tomatoes, halved if large, and 6 thinly sliced spring onions. Make the garlic vinaigrette as in the main recipe and drizzle it over the tomatoes and peas. Add 3 tbsp chopped fresh mint, or 1 tbsp each chopped fresh tarragon and parsley, and toss to mix.

Plus points

Pumpkin seeds are one of the richest vegetarian sources of zinc, a mineral that is essential for the functioning of the immune system and for growth and wound healing. They are a good source of protein and unsaturated fat and a useful source of iron, magnesium and fibre. * Tomatoes are a rich source of vitamin C, important for maintaining immunity and healthy skin. The vitamin C is concentrated in the jellylike substance surrounding the seeds.

Each serving provides

Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E. Good source of copper, folate. Useful source of iron, zinc.

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When our cherry tomato plants are going gangbusters, we’ve been known to stand in the garden popping those little juicy red beauts all afternoon. But when we can find some self control—or, in a really great year, when the flood of fresh, ripe tomatoes turns into an avalanche—we pick bowls and bowls of tomatoes and bring them inside to toss with a little olive oil, vinegar, fresh lemon and of course garlic to make this fresh, marinated tomato salad. It’s one of those magical recipes that’s actually better after a few hours, so it’s an ideal make-ahead summer side dish, or just a healthy vegetable dish to keep in the fridge for building simple weeknight meals around.


  • cleaned and chopped romaine lettuce 2 cup 2 cup
  • trimmed green beans 1 cup 1 cup
  • trimmed asparagus 1 cup 1 cup
  • frozen peas (thawed and drained) 1 cup 1 cup
  • sugar snap peas (trimmed) 1 cup 1 cup
  • balsamic vinegar 1/4 cup 1/4 cup
  • Dijon mustard 1 tsp 1 tsp
  • olive oil 1/4 cup 1/4 cup
  • salt 1/4 tsp 1/4 tsp
  • black pepper to taste to taste
  • cherry tomatoes (quartered) 1/2 cup 1/2 cup
  • pitted and chopped Nicoise olives 1 tbsp 1 tbsp
  • sugar (optional) 1/2 tsp 1/2 tsp

Cauliflower Tabbouleh

Orange, Asparagus, and Avocado Salad

Garlicky Tomato Salad


Roasted Garlic, Olive and Tomato Pasta Salad

Yield Serves 6 as a side or 4 as a main

  • shellfish-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • balanced
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 531
  • Fat 18.7 g (28.8%)
  • Saturated 7.7 g (38.7%)
  • Carbs 70.3 g (23.4%)
  • Fiber 4.6 g (18.4%)
  • Sugars 5.8 g
  • Protein 21.1 g (42.2%)
  • Sodium 698.5 mg (29.1%)

Ingredients

whole or skim milk ricotta

Freshly ground black pepper

small tomatoes (about 1 pound), roughly diced

black or green olives, sliced

firmly packed cup fresh basil leaves, thinly sliced

Instructions

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.

Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it's good!


Tomato Feta Panzanella

Summer produce is in full swing. We’ve got cherries, stone fruit, tomatoes, melons… you name it. I’ve been stocking up by the pound of all of the above so I can make simple almost-no-cook recipes for dinner on the daily. This Tomato Feta Panzanella fits the bill perfectly.

It’s loaded with the freshest summer tomatoes (hot tip, if you walk by a stand of tomatoes and they SMELL like tomatoes, they are good. If you don’t smell anything, keep on walking, they won’t have as much flavor.

On top of the tomatoes there’s a salty briny addition of feta. We’ve talked about this before, but it’s worth repeating… don’t buy the pre-crumbled feta. Buy the stuff that comes in the brine and crumble it yourself. It will be so much more delicious and you’ll never go back to the other stuff.

We’re making homemade croutons which are ESSENTIAL. If you need a step by step on how to make them – I’ve laid it all out here in my basic crouton recipe. It’s like the feta in that once you make them this way, you’ll never buy pre-made croutons ever again. So simple, almost no prep time and insanely delish.

Once you’ve got the tomatoes, feta and croutons all that’s left is to whip up everyone’s favorite vinaigrette! You guessed it Basil Vinaigrette!! You could also do the cilantro vinaigrette if that’s more your jam. Both are delicious as I speak from experience with this salad.


Recipe Summary

  • ½ cup uncooked quinoa
  • 1 cup water
  • 1 (15 ounce) can garbanzo beans, drained
  • ¾ cup chopped broccoli
  • 1 clove garlic, minced, or to taste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried tarragon
  • 2 teaspoons coarse-grain mustard
  • 3 tablespoons extra virgin olive oil
  • salt and black pepper to taste

Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.


Chef’s Salad with a Garlicky Anchovy Vinaigrette

Salads are some of my favorite healthier meals. They give you the opportunity to “eat the rainbow”, save money, use up little bits of leftover meat and cheese — and best of all, salads taste great!

One of my favorites to make for a midweek lunch or to serve to girl friends is the Chef’s Salad.

Said to have been created sometime in the 1930’s, the Chef’s Salad typically boasts a number of toppings: hard cooked eggs, cucumbers, tomatoes, cheese, and meat, such as roast beef, ham, chicken, or turkey. The assortment of proteins and vegetables rests on a bed of dressed greens, as a salade composee.

The traditional dressing for a Chef’s Salad is Thousand Island. Since I reserve that for my hamburgers, I’ve punched up this Chef’s Salad recipe with a garlicky vinaigrette. Several early recipes for the salad include anchovies, so I tossed a bit into the dressing for good measure.

And to be all authentic and everything.

You can this Chef’s Salad appropriate for paleo or Whole 30 diets by omitting the cheese. Easy peasy. As long as your ham doesn’t have additives, the dish is naturally gluten-free.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

    . The meats and the cheese are the high price items in this recipe. Watch for sales and stock up.
  • Use up leftovers! This is a great salad to toss on the little bit of last night’s roast chicken. Don’t let those little bits go to waste. You’ve got four days to use them up, so make salad. Bottled dressings are either way too expensive or full of junk. I love to make my own dressings. Not only are they quick and economical to prepare, but they allow me to control the ingredients that I use.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.


Boost the Flavor + Nutritional Value of Your Cherry Tomato Sauce

Adding garlic—LOTS of garlic—is most definitely the easiest way to boost both the flavor and nutritional value of your cherry tomato sauce.

I think a lot of people know garlic is healthy, but I don’t think the average person realizes just how healthy it really is. I learned about the benefits of garlic over a decade ago while researching our first book. Garlic was one of the three “superfoods” we encouraged people to try to consume every single day.

Since the release of that initial book, I have since learned a lot more about garlic. Let’s just say I am now more of a garlic enthusiast than ever before!


The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. Those crispy, thin edges are EVERYTHING. That’s why I prefer to split it into two batches when working with my 10-inch cast iron skillet.

I have only used my cast iron for this. I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!

Most grocery stores will carry chickpea flour – often by the “Natural Foods” section or something similar. If you can’t find it at your local store, you can but it here (affiliate link).

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Happy Saturday Everyone,

It’s the weekend and it’s wonderful. The sun has been out and I hope it still is wherever you are i the world reading this because today I’d like to share with you one of my favourite dishes I conjured up last summer during a stay in my sister’s village. A week or so ago I found myself with my sister in the same kitchen and thought that would be the best of times to film and photograph the dish for you guys and here it is: my garlicky asparagus and tomato spaghetti!

It is easy and breezy like all good summer dishes should be as you’d rather spend time in the garden or by the lake than inside cooking. Unless it’s raining that is… I promise I will share some recipes for those days as well! This one means lunch or dinner on the table in roughly twenty minutes though and that’s my jam at the moment. It contains few ingredients but they all marries well to create a satisfying spaghetti bowl.

You could add some smoked tofu if you feel you’re lacking something with this pasta, it always does the trick for me with most dishes and reminds me of sausage pieces in my spaghetti. You could of course add some vegan smoked sausage pices for that matter or Rob’s favourite at the moment has been Astrid och Aporna’s Hot Chorizo vegan sausage which would go down a treat in there (can be found in Sweden and Denmark, to my knowledge). Just a few tips for those of you who like to add protein dense foods to each meal.

Now excuse me but I’m off to enjoy the streets of London. We ended up back here for work and I’m soaking it all up before we settle in the countryside in the beginning of July. More to come about that on a later date.

ps. remember to tag your creations on instagram with #mygoodeatings