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Simple as it is, this tomato recipe is one my favorite dishes, and my family loves it. I made three batches the first time, and a few stray olive slices were the only thing left on the platter. —Heather Ahrens, Columbus, Ohio
This recipe is:
Quick
Nutritional Facts 1 serving equals 184 calories, 16 g fat (3 g saturated fat), 8 mg cholesterol, 234 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Easy Garden Tomatoes in Taste of Home August/September 2010, p33
Slicing Up Tomatoes for SaladsFresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana
Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana
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Reviewed on Aug. 25, 2012 by marjoless
Oh this is so good. That a keeper recipe.
Reviewed on Aug. 13, 2012 by tlwoodard
My husband made this last week & he liked it so much that he has already made again this week. He said the flavor was awesome!!
Reviewed on Aug. 04, 2012 by geome
chilling tomatoes removes most of their flavour!
Reviewed on Aug. 03, 2012 by barsto
I have made this dish for years - it was calledI've made this recipe for years. My recipe is called "Greek Style Tomatoes" and it has always been a favorite with family and company!!! The only additions I have is a tsp of parsley, l/2 tsp sugar and salt and cracked pepper to taste. Refrigerate two hours to let flavors blend together.
I have made this dish for years - it was called
I've made this recipe for years. My recipe is called "Greek Style Tomatoes" and it has always been a favorite with family and company!!! The only additions I have is a tsp of parsley, l/2 tsp sugar and salt and cracked pepper to taste. Refrigerate two hours to let flavors blend together.
Reviewed on May. 12, 2012 by hedjo
The flavor combination of tomato, onion, feta and ripe olives is great (and it looked so appealing on the plate). The dressing was just too strong and dominated the salad.
Reviewed on Aug. 16, 2010 by Eileen156
Thank you Heather! Made this tonight with the tomatoes from garden, and my husband and I just loved it!
Reviewed on Jul. 17, 2010 by Amy the Midwife
After making a trip to East Texas, I needed a recipe to spotlight the delicious East Texas tomatoes (and sweet Noonday, Texas onions) I purchased. This was a great recipe to use. Since I was planning to couple it with falafel I decided to make it a bit more Mediterranean and used Kalamata olives. I used garlic-flavored rice vinegar, cut back slightly on the basil and oregano, added a bit more garlic (I ALWAYS add more garlic!), sprinkled a bit of salt over all and let it marinate while I fixed the rest of supper. Delicious!
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