My guests were delighted with the colorful fresh-tasting salad. It has a wonderful dressing—made with fresh basil and parsley—to complement the juicy tomato slices.—Faye Wortman, Evansville, Indiana
- 5 tablespoons olive oil
- 4-1/2 teaspoons red wine vinegar
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh parsley
- 1 garlic clove, peeled
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 medium tomatoes, sliced
- 1 small red onion, thinly sliced and separated into rings
- In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving. Yield: 6 servings.
Originally published as Italian Tomato Salad in Taste of Home June/July 2005, p48
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