10 No-Work Tomato Salads
1. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes (or a couple shakes of hot sauce) and cilantro. Dress with olive oil and lime or lemon juice. Incredible.
2. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder or garam masala. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.
3. If you don’t know how insanely great tomatoes and soy sauce are together, try this: Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of sesame oil, a handful of arugula, and some basil or cilantro. Something crunchy in here (like toasted pine nuts or peanuts) is nice too.
4. Shades of falafel: Roughly chop cooked or canned chickpeas and toss with chopped tomatoes and cucumbers, sliced scallions, and lots of chopped fresh parsley and mint. Dress with a mixture of tahini, yogurt, olive oil, lemon juice, and cumin.
5. Red salad: Combine tomato wedges with halved strawberries, cubed watermelon, basil leaves, shaved Parmesan or ricotta salata, and balsamic vinegar.
6. Tomato and tuna salad: Mix good canned tuna (packed in oil) with chopped tomatoes, chopped olives, capers, chopped anchovies (optional), parsley, olive oil, and lemon. Serve on greens, on crusty bread, on pasta, or right out of the bowl.
7. Bagel brunch salad: Mix chopped tomatoes, diced cucumber, minced red onion and capers with bits of smoked salmon. Dress with lemon juice (you won’t need much oil, if any). If you want to complete the vision, cut a bagel into cubes, toast them, and toss them in as croutons.
8. The Little Italy: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar, and a pinch of dried oregano.
9. Sounds nuts, but totally great: Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk, lime juice and cilantro.
10. Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice, plenty of halved cherry tomatoes, chopped cilantro, and a little queso fresco.