Best 8 Tomato Lemon Green Olive Onion Salad Recipes

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In the realm of delectable salads, "Tomato Lemon Green Olive Onion Salad," emerges as a captivating culinary delight. It is a symphony of vibrant flavors and textures, combining the sweetness of ripe tomatoes, the tang of fresh lemons, the saltiness of green olives, and the aromatic sharpness of onions. This salad is not just a mere side dish but a journey for the taste buds, offering a refreshing and satisfying experience with every bite. So, let's embark on this culinary adventure and discover the best way to prepare this tantalizing salad.

Here are our top 8 tried and tested recipes!

TOMATO OLIVE SALAD



Tomato Olive Salad image

This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

4 cups torn leaf lettuce
1/2 cup cherry tomatoes
1/3 cup sliced red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
2 tablespoons canola oil
1 tablespoon red wine vinegar
1 tablespoon brown sugar

Steps:

  • In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

TOMATO ONION SALAD



Tomato Onion Salad image

"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 large tomatoes, sliced
2 medium sweet onions, thinly sliced and separate into rings
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO, ONION, AND ROASTED LEMON SALAD



Tomato, Onion, and Roasted Lemon Salad image

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Provided by Yotam Ottolenghi

Categories     Salad     Leafy Green     Brunch     Side     Vegetarian     Lunch     Mint     Spring     Summer     Healthy     Raw     Parsley     Bon Appétit

Yield 6 servings

Number Of Ingredients 14

1 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
1/2 teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
1/2 teaspoon ground allspice
Kosher salt, freshly ground pepper
1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
1/2 small red onion, thinly sliced
1/4 cup fresh flat-leaf parsely leaves with tender stems
1/4 cup fresh mint leaves, torn if large
1/4 cup purple sprouts or microgreens (optional)
Ingredient info:
Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

Steps:

  • Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
  • Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
  • Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

TOMATO, LEMON, GREEN OLIVE & ONION SALAD



Tomato, Lemon, Green Olive & Onion Salad image

Another simple, light salad that works equally as an appetizer or a side dish. Welcome the flavors of summer!

Provided by skat5762

Categories     Greek

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 ripe tomatoes, , cored and sliced
1 onion, very thinly sliced (I use red)
1 pinch sugar
salt
1 pinch cayenne pepper
1 lemon
12 mediterranean-type full-flavored green olives
2 tablespoons extra virgin olive oil

Steps:

  • Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.
  • Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top.
  • Garnish with the olives and drizzle with the olive oil.
  • Chill until ready to serve.

FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES



Fresh Tomato Salad with Onions, Feta and Olives image

Categories     Salad     Olive     Onion     Tomato     No-Cook     Picnic     Low Carb     Quick & Easy     Feta     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

5 ripe large tomatoes, cut into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
4 ounces feta cheese, crumbled
1/4 cup Kalamata olives or other brine-cured black olives, pitted
1 tablespoon chopped fresh parsley

Steps:

  • Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.

TOMATO AND GREEN-OLIVE SALAD



Tomato and Green-Olive Salad image

Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

2 1/2 pounds ripe tomatoes (red, yellow, or a combination of both; about 8 medium), coarsely chopped
3/4 cup halved cherry tomatoes
3/4 cup brine-cured pitted green olives, very coarsely chopped
3/4 cup extra-virgin olive oil
3 tablespoons coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
1 tablespoon coarse salt

Steps:

  • Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.

MIDDLE EASTERN TOMATO SALAD



Middle Eastern Tomato Salad image

This salad is a perfect side dish for any phase of the South Beach Diet, or any other diet for that matter, and it's an incredible tasting summer treat for anyone, whether or not you're on a diet. I think it pairs wonderfully with any kind of grilled meat or fish.

Provided by mjkitty96

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 cup seeded, finely diced cucumber
1 teaspoon salt
1 cup finely diced tomato
1 cup finely diced sweet onion (such as Vidalia®)
1 cup finely chopped fresh parsley
¾ cup finely chopped mint, or to taste
2 tablespoons olive oil, or more to taste
1 tablespoon fresh lemon juice, or more to taste
salt and ground black pepper to taste

Steps:

  • Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.

Nutrition Facts : Calories 48.3 calories, Carbohydrate 4.1 g, Fat 3.5 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 1.8 g

OLIVES AND TOMATO SALAD



Olives and Tomato Salad image

This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..

Provided by AuntWoofieWoof

Categories     Onions

Time 1h30m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 9

1 large tomatoes, diced (about 2 cups)
15 medium green olives, sliced (about 1/2 cup)
25 medium black olives, sliced (about 1/2 cup)
1/2 cup scallions (about 6) or 1/2 cup green onion, chopped (about 6)
1/4 cup capers
1 teaspoon green olive brine (optional)
1 teaspoon black olive juice (optional)
1 teaspoon capers brine (optional)
1/2 teaspoon sugar (optional)

Steps:

  • Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
  • Mix the brines/ juices together in a measuring cup.
  • Add the sugar and stir until sugar has dissolved.
  • Pour over tomato and olives mixture and stir well.
  • Cover and refrigerate at least one hour before serving.
  • When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.

Nutrition Facts : Calories 45.8, Fat 3.1, SaturatedFat 0.4, Sodium 499, Carbohydrate 4.8, Fiber 2, Sugar 1.5, Protein 1.1

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Tips:

  • Choose ripe, juicy tomatoes: This will ensure the best flavor for your salad.
  • Use a variety of olives: Kalamata, Niçoise, and Castelvetrano olives all add different flavors and textures to the salad.
  • Don't be afraid to experiment with different herbs: Oregano, basil, and thyme are all great additions to this salad.
  • Let the salad marinate for at least 30 minutes before serving: This will allow the flavors to meld and develop.
  • Serve the salad at room temperature: This will allow the flavors to shine through.

Conclusion:

This tomato, lemon, green olive, and onion salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy salad, give this one a try. You won't be disappointed!

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