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Chilled Tomato Salad

 Chilled Tomato Salad
I use homegrown veggies to make this special summer salad. It's popular at picnics.—Cathleen Bushman, Geneva, Illinois
8 ServingsPrep: 20 min. + chilling

Ingredients

  • 3 large tomatoes, peeled and sliced
  • 2 medium cucumbers, sliced
  • 2 medium sweet red peppers, sliced into rings
  • 2 medium green peppers, sliced into rings
  • DRESSING:
  • 1/4 cup canola oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons white vinegar
  • 2 teaspoons prepared mustard
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper

Directions

  • In a large serving bowl, combine the tomatoes, cucumbers and peppers.
  • In a jar with a tight-fitting lid, combine the dressing ingredients;
  • shake well. Pour over vegetables; toss gently to coat. Cover and
  • refrigerate for at least 3 hours. Serve with a slotted spoon. Yield:
  • 8 servings.
Nutritional Facts: 1 cup equals 106 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 22 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein.