Tomato Salad Recipes

Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.

"I had an extraordinary Caprese salad at Tra Vigne in Napa Valley and it changed my world," Choi says. For his multiculti take here, tofu and soy sauce stand in for the traditional mozzarella and balsamic. "It's refreshing without disrupting the romance of the original," he says.

This is chef George Mendes's version of the simple tomato salads common in the Algarve region of southern Portugal. For a shortcut, use best-quality, olive oil-packed canned tuna.

Pomegranate molasses, which is a syrup made by boiling pomegranate juice with sugar and lemon juice, is a staple of Turkish cooking. It lends intense fruity and tangy flavors to this tomato, scallion and herb salad. Serve lots of bread for mopping up the wonderful tart dressing.

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.

When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own. Paula Wolfert found this salad in Essaouira, along the Atlantic coast. She says it's rare to see capers in Moroccan salads, even though the country is one of the world's leading suppliers.

In Jean-Georges Vongerichten's version of a dish that his friend Maya Gurley serves at her St. Bart's restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil and plenty of sliced fresh basil.

In this dish, feta cheese is whipped into a delicious savory cream and served beneath beautiful slices of summer heirlooms and nectarines.

This salad is a nod to my mom and my Greek heritage," Symon says. In addition to dill, a common herb in Greek cuisine, Symon adds plenty of mint and basil.

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they're fresh and smoky at the same time.

Chef Hugh Acheson combines sweet, salty, spicy and tangy flavors in this exceptional summer tomato salad, tossing peaches, pickled serranos and crisp tofu together with a zippy ginger-lime dressing.

This simple succotash-style treat is the perfect side dish for most any summer meal.