Tomato Parmesan Salad

This vibrant Tomato Parmesan Salad is a celebration of fresh, simple flavors. Crisp romaine lettuce provides a sturdy base for juicy diced tomatoes, thinly sliced red onions, and sweet diced pimientos. The dish is brought together with a classic Italian vinaigrette made from olive oil, red wine vinegar, minced garlic, salt, and pepper. Topped with a generous amount of shredded Parmesan cheese, it offers a delightful contrast of textures and a burst of savory umami. Perfect for a light lunch, a summer picnic, or as a refreshing side dish alongside grilled meats or fish, this salad is easy to assemble and always a crowd-pleaser.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 14

Calories: 707.2

Dietary: Gluten-free, Vegetarian

Description

This vibrant Tomato Parmesan Salad is a celebration of fresh, simple flavors. Crisp romaine lettuce provides a sturdy base for juicy diced tomatoes, thinly sliced red onions, and sweet diced pimientos. The dish is brought together with a classic Italian vinaigrette made from olive oil, red wine vinegar, minced garlic, salt, and pepper. Topped with a generous amount of shredded Parmesan cheese, it offers a delightful contrast of textures and a burst of savory umami. Perfect for a light lunch, a summer picnic, or as a refreshing side dish alongside grilled meats or fish, this salad is easy to assemble and always a crowd-pleaser.

Ingredients

2 bunches Romaine lettuce, torn
2 large Tomatoes, diced
2 small Red onions, thinly sliced
1 jar Pimientos, diced
4 oz Parmesan cheese, shredded
1/3 cup Olive oil
1 cup Red wine vinegar
2 cloves Garlic, minced
1 dash Salt
2/3 cup Parmesan cheese, shredded
1 dash Pepper

Directions

1
In a small bowl or jar with a tight-fitting lid, combine olive oil, red wine vinegar, minced garlic, salt, and pepper.
2
Whisk or shake the dressing vigorously until well emulsified, then set aside.
3
In a large salad bowl, combine the torn romaine lettuce, diced tomatoes, thinly sliced red onions, and diced pimientos.
4
Refrigerate the salad mixture until ready to serve to keep it crisp.
5
Just before serving, whisk or shake the dressing again to re-emulsify.
6
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7
Top with shredded Parmesan cheese and serve immediately.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 707.2kcal

% Daily Value *
Total Fat 80.0g124%
Saturated Fat 11.2g56%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, ensure the Parmesan cheese used is vegan-friendly or substitute with nutritional yeast or a vegan parmesan alternative.

The dressing can be made up to 24 hours in advance. Store it in the refrigerator and bring to room temperature before serving.

To prevent the lettuce from wilting, keep the dressing separate from the salad ingredients until the moment you are ready to eat.

If you prefer a milder onion flavor, soak the sliced red onions in ice water for 10 minutes before adding them to the salad.

Keywords: salad, tomato, parmesan, romaine, lettuce, italian, vinaigrette, garlic, red onion, pimiento, fresh, vegetables, side dish, lunch, picnic, healthy, easy, summer

Read it online: https://www.chefs-mate.com/recipe/tomato-parmesan-salad/