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Marinated Herbed Tomato Salad Recipe

I make this pretty summer salad whenever I want to share two of my garden favorites—tomatoes and peppers—with family and friends! Try using all kinds of peppers from your garden to come up with a variety of color combinations and flavors.

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Marinated Herbed Tomato Salad Recipe

Prep: 15 min. + marinating

Yield: 6 Servings

15 15

Ingredients

6 medium tomatoes, cut into wedges
3 sweet peppers (combination green, red and yellow), sliced or chunked
1 sweet Spanish onion (white or red), sliced
1 cup pitted ripe olives
DRESSING:
2/3 cup vegetable oil
1/4 cup cider vinegar
1/4 cup minced fresh parsley
1/4 cup green onions with tops, snipped
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon dried basil (use fresh if available)
1/2 teaspoon dried marjoram (use fresh if available)

Directions

Slice vegetables into glass serving bowl; add olives. Set aside. Combine dressing ingredients in screw-top jar; shake well. Pour over vegetables. Cover and refrigerate for 3-4 hours. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 298 calories, 27 g fat (3 g saturated fat), 0 cholesterol, 576 mg sodium, 16 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Marinated Herbed Tomato Salad in Country Woman July/August 1988, p29