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
“It will only take you a few minutes to prepare this attractive salad and have it ready when a hungry bunch is coming in to eat,” says Regina Wood of Mackenzie, British Columbia. Basil is the finishing touch.
“If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well.” Great Southwest flavor!
Edie DeSpain - Logan, Utah