Bloody Mary Tomato Salad, Above. Set out a tray with these tomatoes, which are a mix of sweet, savory, salty and tangy, and let the compliments roll in. Take the name to heart and add even more toppings inspired by the cocktail of the day.
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Tomato and stone fruit salad with seeds. Oil enriched with cumin, sesame and black pepper gives the soft, sweet and tart fruit a crunchy texture and contrasting taste.
Tadka — a spice-infused oil or ghee — can take any salad from ho-hum to flavorful
Garlic, Mint and Chili Fried Tomatoes. This dish is especially good for heirloom tomatoes that have more flesh than seeds because the halves are cooked in one pan. A colorful variety brings even more radiance to the plate.
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Tomato salad with yogurt and pita chips. “In this salad, the variety of textures keeps you looking for bite after bite,” says recipe developer Ali Slagle, the source of several other recipes in this roundup. “Plump tomatoes meet soft spoons of yogurt and the kind of crunchy, soggy pita bread that’s so popular in Fattoush.”
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Thai-style marinated tomatoes and cucumbers. Fish sauce and red pepper flakes (or fresh chili peppers) are all you need to enhance and balance out the flavor of the tomatoes. Aim for a mix of colors and sizes.
Summer tomato panzanella. You can’t talk about tomato salad without mentioning the beautiful Italian panzanella, which is made from torn pieces of bread. Salting the tomatoes yields flavorful juices that form the basis of the dressing.
Roasted mushroom, tomato and herb salad. You’ll need two pints of tomatoes for this herb-laden salad with the earthy flavor of roasted mushrooms.
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Tomato Tofu Salad. Toasted cubes of tofu and chopped cashews firmly cement this salad in the main course category. Onions, ginger juice and lemon juice ensure the right sharpness.
Tomato and Watermelon Salad. This dish plays with old tomatoes along with other summer watermelons. The combination is simply dressed up with olive oil, balsamic vinegar, feta and pine nuts.
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