This easy, colorful salad makes a perfect side dish for curries and rice, hummus and pita, or grilled meats or fish. Leftovers will also make a great addition to your lunchtime wraps.

For best results, use the best ripe tomatoes you can find. You could also add mint leaves instead of, or as well as, the dill and cilantro.

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A post shared by Carmel Bella Farm | ℓιѕα (@carmelbellafarm)

Ingredients:

• 4 large tomatoes or 2 cups cherry tomatoes, diced
• 1 green Romano pepper, diced
• 1 small red onion, diced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• Juice of half a lemon
• 2 tablespoons toasted sesame seeds
• 2 tablespoons canola oil
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Urfa chili

Instructions:

1. Mix all ingredients together. Leave to sit for around 30 minutes so the flavors combine.
2. Enjoy as a bright and flavorful side salad.
3. Store any leftovers in an airtight container. They will keep for a couple of days in the refrigerator.

The post Make This Herby, Zingy Chopped Tomato Salad appeared first on foodisinthehouse.com.

To prepare this dish you will need: 

• ½  medium red onion 
• 1 pound tomatoes 
• 2  tablespoons  red wine vinegar 
• 1 clove  garlic, minced 
• Flaky sea salt 
• ¼  cup  extra-virgin olive oil 
• 1 medium red bell pepper, seeded and cut into 1-inch pieces 
• ⅓  medium English cucumber, thinly sliced 
• 1 cup  kalamata olives, pitted 
• ¼  cup  coarsely chopped fresh dill fronds and tender stems 
• ¼  cup  fresh mint leaves, coarsely chopped 
• 1 cup  crumbled feta cheese 
• black pepper 

Instructions

Cut the onion in thin pieces and put it in cold water for 10-15 minutes. Cut the tomatoes in medium pieces and put them in a different bowl. In another large bowl, put the garlic, vinegar and a pinch of salt. Then add olive oil while whisking until the mixture is well combined. Dry the onion with paper towels, and add the cucumber, olives, bell pepper, dill and mint. Mix it well and let it marinate for 10 minutes. Afterwards, add the tomatoes and feta and gently mix everything together. Add seasoning by taste. 

Serve immediately and enjoy! 

The post Easy Tomato Salad With Red Onions appeared first on foodisinthehouse.com.

This easy, colorful salad makes a perfect side dish for curries and rice, hummus and pita, or grilled meats or fish. Leftovers will also make a great addition to your lunchtime wraps.

For best results, use the best ripe tomatoes you can find. You could also add mint leaves instead of, or as well as, the dill and cilantro.

View this post on Instagram

A post shared by Carmel Bella Farm | ℓιѕα (@carmelbellafarm)

Ingredients:

• 4 large tomatoes or 2 cups cherry tomatoes, diced
• 1 green Romano pepper, diced
• 1 small red onion, diced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• Juice of half a lemon
• 2 tablespoons toasted sesame seeds
• 2 tablespoons canola oil
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Urfa chili

Instructions:

1. Mix all ingredients together. Leave to sit for around 30 minutes so the flavors combine.
2. Enjoy as a bright and flavorful side salad.
3. Store any leftovers in an airtight container. They will keep for a couple of days in the refrigerator.

The post Make This Herby, Zingy Chopped Tomato Salad appeared first on foodisinthehouse.com.

To prepare this dish you will need: 

• ½  medium red onion 
• 1 pound tomatoes 
• 2  tablespoons  red wine vinegar 
• 1 clove  garlic, minced 
• Flaky sea salt 
• ¼  cup  extra-virgin olive oil 
• 1 medium red bell pepper, seeded and cut into 1-inch pieces 
• ⅓  medium English cucumber, thinly sliced 
• 1 cup  kalamata olives, pitted 
• ¼  cup  coarsely chopped fresh dill fronds and tender stems 
• ¼  cup  fresh mint leaves, coarsely chopped 
• 1 cup  crumbled feta cheese 
• black pepper 

Instructions

Cut the onion in thin pieces and put it in cold water for 10-15 minutes. Cut the tomatoes in medium pieces and put them in a different bowl. In another large bowl, put the garlic, vinegar and a pinch of salt. Then add olive oil while whisking until the mixture is well combined. Dry the onion with paper towels, and add the cucumber, olives, bell pepper, dill and mint. Mix it well and let it marinate for 10 minutes. Afterwards, add the tomatoes and feta and gently mix everything together. Add seasoning by taste. 

Serve immediately and enjoy! 

The post Easy Tomato Salad With Red Onions appeared first on foodisinthehouse.com.