Tomato Salad Introduction
Tomato salad is mostly eaten in every Indian home. There is nothing better than this salad during the season of summer. Whenever you eat your food Tomato salad plays an important role in it. There is nothing better than this. Today we have some recipe for you that can make your salad more special. Without taking more time to let’s get started with our 1st recipe.
The major dietary source of antioxidant lycopene is tomatoes which are often link with many health benefits. Having tomato salad helps in reducing the chance of Cancer and many heart-related problems. They are the good source of Vitamin C, potassium, folate, Vitamin K. It comes in a variety of colures but is red when mature. Tomatoes are present in different colures including Yellow, Green, purple and orange. Tomatoes come in different shapes and flavors. A medium sized tomato contains only 22 calories.
There are several health benefits of eating tomato salad. Eye care, Good Stomach health, reduced blood pressure are the major health benefits of tomato salad.
Other Health Beneficiaries Of Tomato Salad Are As Follows :
- Relief from diabetes.
- Reduced skin problems
- Relief from urinary tract infections.
- Improve digestion.
- Stimulate blood circulation.
- Reduce cholesterol level.
- Improve fluid balance.
- Protect kidneys.
- Detoxify the body.
- Prevent premature aging
- Reduce inflammation
Antioxidants present in tomato salad are been proven to fight with different forms of cancer. They are rich in vitamins and minerals which exerts an effect against cardiovascular diseases.
Being going to deep, we can get to know that a single tomato can provide us with 40% of the daily vitamin C requirement. Vitamin C causes free radicals from damaging the body’s system and prevents cancer.
It contains potassium and iron too. Blood circulation is being maintained by Iron and a vital role is played by potassium in maintaining nerve health. Tomato salad is rich in Vitamin K which is essential for blood clotting and controlling bleeding.
Tomato contains a powerful antioxidant compound, which may lower blood pressure in patients with high blood pressure named chromogenic acid. So let’s get started…
Tomato Salad Recipe 1
6 to eight ripe tomatoes
4 Fresh onions
1 cup extra-virgin vegetable oil
3 to four tablespoons oleoresin vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
Handful recent parsley leaves, gently cut
12 recent basil leaves, chiffonade
Direction To Make
Cut the tomatoes into four wedges, then cut the wedges in [*fr1] and augment a bowl. come away from the ace of the inexperienced onions, then slice the white and principally light-weight inexperienced components extremely skinny. augment the tomatoes.
Add the vegetable oil, oleoresin vinegar, sugar, dash of salt and pepper to a jar. Screw on the lid and shake to mix. Pour the dressing over the tomatoes and toss.
Add the herbs and gently toss to mix. cowl and refrigerate for a few hours before serving.
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Tomato Salad Recipe 2
5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
1/4 purple onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin oil, concerning a pair of tablespoons
2 splashes vino vinegar
Coarse salt and black pepper
Direction To Make
Dress the tomatoes, onions, and cucumber with oil, vino vinegar, salt, and pepper.
Let stand whereas you prepare dinner, concerning twenty minutes. Re-toss and serve the dish with crusty bread for scouring up juices and oil.
Tomato Salad Recipe 3
1/2 English or stoneless cucumber, diced
2 vine-ripe tomatoes, diced
Handful Italian parsley, chopped
1/2 medium purple onion, chopped
2 tablespoons vino vinegar, one or two of splashes
3 tablespoons extra-virgin oil, eyeball it
Salt and pepper
Direction To Make
Combine all ingredients in a very bowl. Dress with vinegar and oil, salt and pepper, to your style. This is the simple and best tomato salad ever I have made and tried in my life. Because it is very easy and simple to make it.
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Tomato Salad Recipe 4
1/2 pound fusilli (spirals) food
1 pound ripe tomatoes, medium-diced
3/4 cup sensible black olives, like kalamata, cellular and diced
1 pound sensible feta cheese, medium-diced
6 preserved tomatoes in oil, drained and sliced
For the dressing:
5 preserved tomatoes in oil, drained
2 tablespoons vino vinegar
6 tablespoons sensible oil
One clove, diced
1 teaspoon capers, drained
One teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed Petroselinum crispum, chopped
Direction To Make
Cook the food during a giant pot of boiling preserved water with a splash of oil to stay it from projecting, along. Boil for twelve minutes, or in line with the directions on the package. Drain well and permit to chill. Place the food during a bowl and add the tomatoes, olives, feta and sliced preserved tomatoes.
For the dressing, mix the preserved tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper during a kitchen appliance till nearly swish.
Pour the dressing over the food, sprinkle with the Parmesan and parsley, and toss well.
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Tomato Salad Recipe 5
4 lamb steaks, regarding 125g every
olive oil, for brushing
700g ready-washed baby new potatoes halved
350g french beans, dig 3-4cm lengths
5 inexperienced onions, finely shredded
55g soft preserved tomatoes, coarsely shredded (jarred)
2 tbsp shredded recent mint, and additional to garnish
5 tbsp additional virgin vegetable oil
1 tbsp oleoresin vinegar
One tbsp juice
1 tsp urban center mustard
One tsp clear honey
Direction To Make
Cook the lamb
Brush the lamb steaks gently with oil and season. Heat a heavy-based pan over a medium heat and add the lamb. Cook for 5-8 minutes counting on the thickness, turning once, till slightly pink within the center. take away from the warmth, cowl gently with foil and leave to rest for regarding five minutes.
Cook the potatoes and beans: whereas the lamb is cookery and resting, cook the potatoes during a pan of gently preserved boiling water for 10-12 minutes or till tender. Add the beans to the potatoes for the ultimate four minutes of preparation.
Assemble the salad
Drain the vegetables and place during a giant dish with the spring onions and preserved tomatoes. Slice the lamb and increase the vegetables, reserving any meat juices.
Make the dressing: place the mint, vegetable oil and vinegar during a screw-top jar and add the juice, mustard, and clear honey. Shake along until well mixed. Add the meat juices, then pour over the meat and vegetables. Toss gently to coat equally, sprinkle with additional mint and serve heat.
For potatoes, use 350g food shapes equivalent to alimentary paste or fusilli, cooked consistently with the package directions. supply the dressing whereas still heat.
You can also do the below addition
Toast a pair of tbsp helianthus seeds during a dry pan over a medium-high heat, agitated often, for 1-2 minutes or till golden. Scatter over the dish.
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