Recipe by arrdub
"This cold vegetarian salad features mixed heirloom tomatoes with Mediterranean flavors and pearl couscous. This summer dish that has been a big hit with my family!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil
pearl (Israeli) couscous
packed fresh basil leaves
flat-leaf parsley leaves
chopped fresh oregano
chopped fresh thyme
pitted green olives
heirloom tomatoes, quartered
cherry tomatoes, quartered
English cucumber, cubed
red onion, thinly sliced
crumbled feta cheese
white balsamic vinegar
extra-virgin olive oil
This recipe is fantastic! My husband and I had it for dinner tonight and it became an instant favorite. I omitted the olives, but other than that I followed the recipe exactly. Arrdub hit the nail on the head, perfect blend of flavors and needs nothing more. Thanks for an excellent posting :)
This was a great dish and even better the next day for lunch. I did a few things differently based on what I had on hand. Left out the heirloom tomatoes and just used cherry, vidalia onion for the red, and added some diced yellow and red bell pepper. I also subbed dried parsley and dried thyme. This had a really good flavor not to vinegar-y but enough to give it a nice bite.
Delicious. I used dried basil, time and oregano and it still turned out well. I'd recommend less olive oil in the recipe, or more couscous - it ends up being a little oily. Still delicious!
I used half the amount of olive oil and it still turned out great. Good leftover dish the next day too.
This was pretty good. Thanks for sharing.
The raw onion and garlic was a bit overpowering. I would definitely use less than called for, or perhaps throw the garlic in with the couscous when toasting it. I did use less olive oil than called for to make it less greasy and I would probably use about half the amount of feta next time, I don't think it needs that much. Despite all that, this is a really good recipe with good flavors and I will definitely make it again with some alterations!
My husband made this last night with the black bean quinoa burgers (also from this site). Delicious!!!! Our market did not have heirloom tomatoes this week, so I bought 2 pints of mixed tomatoes (cherry, yellow, grape) and used those instead. We also used dried thyme since we didn't have that one in our herb garden. This will be a " go to" salad. It works for side dishes, lunch main dishes, potlucks, etc. so glad we tried this recipe!!!
Fantastic recipe - enjoyed by everyone! I didn't actually have all the herbs so I just threw in what I had. Loved the taste of the olives through it too.
* Percent Daily Values are based on a 2,000 calorie diet.
Heirloom Tomato Salad with Pearl Couscous
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 155
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a fresh tomato, mushroom, and mozzarella salad.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
This simple quinoa salad is a great change of pace from pasta or rice.