5 tomato salad recipes Five fresh salad recipes featuring plump summer tomatoes. By CanadianLiving.com Recipes by The Canadian Living Test Kitchen Plump, fresh summer tomatoes need almost nothing added to them. Tossing ripe tomatoes into a salad designed for their sweet, dewy flavours brings out the best in their flavour, and also provides the most nutrition. Tomato tip: Don't refrigerate! Leave tomatoes at room temperature until ready to enjoy. Refrigeration causes loss of flavour and an undesirable, mealy texture. Tomatoes that need further ripening can be stored in a paper bag or kept in a cool, dark space. Dilled Cucumber Tomato Salad Canadian Living Test Kitchen food specialist Adell Shneer got this recipe from her mum, Toby Reichert, who is a great, no-fuss kind of cook. "This salad, one of her best, is quick, easy and perfect when paired with the richness of a Hanukkah meal." 3/4 tsp (4 mL) granulated sugar 2 tbsp (25 mL) white vinegar 1 mild white onion (such as Vidalia), sliced 4 cups (1 L) coarsely chopped peeled English cucumber 2 large tomatoes, coarsely chopped 3 tbsp (50 mL) canola or vegetable oil 2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed) 1/4 tsp (1 mL) each salt, pepper and celery salt Preparation: In large bowl, dissolve sugar in vinegar; add onion and mix. Marinate for 30 minutes, stirring occasionally. (Make-ahead: Cover and marinate for up to 4 hours.) Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt. 4 more summer tomato salad recipes: Tomato Avocado Salad with Anchovy Balsamic Dressing Colourful heirloom tomatoes paired with sliced green avocado make this attractive salad as good as it looks. For a vegetarian version, you can replace anchovy paste with equal amount of chopped rinsed capers. 239 calories per serving. Tomato and Feta Salad Locally grown tomatoes and real feta cheese is a classic salad, with good reason. Greece has won the right to call its tangy white goats' cheese “feta.” Other countries producing similar cheese must add the country of origin, such as Danish feta, to distinguish it from the real thing.194 calories per serving. Yellow Tomato Salad with Shallots and Lemongrass Fresh pale green lemongrass gives a wonderful lemony scent and flavour to dishes but must be sliced paper-thin because of its woody texture. Look for it in supermarkets and Asian grocery stores; if you can't find lemongrass, substitute 1 tsp (5 mL) grated lemon rind for one stalk. Just 39 calories per serving!Caprese SaladThis is the classic tricolour tomato salad with fresh red plum tomatoes, green basil leaves and white mozzarella cheese. Though named for the island of Capri, the salad is actually found all over Italy and now Canada. 214 calories per serving.