End-Of-Summer Tomato Salad Recipe

End-Of-Summer Tomato Salad Recipe
End-Of-Summer Tomato Salad Recipe photo by Taste of Home
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End-Of-Summer Tomato Salad Recipe

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If you're looking for new ways to use up tomatoes in the garden, be sure to try this recipe. It's one of our favorites.—Carol Birkemeier, Nashville, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 8 small tomatoes (2 pounds), sliced
  • 1/2 cup chopped ripe olives
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Leaf lettuce, optional
  • 1/4 cup minced fresh parsley
  • 1/4 cup chopped green onions

Directions

Arrange tomatoes in a 13-in. x 9-in. dish; sprinkle with olives. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar, garlic, salt and pepper; shake well. Pour over tomatoes.
Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions. Yield: 6 servings.
Originally published as End-Of-Summer Tomato Salad in Light & Tasty August/September 2001, p10

Nutritional Facts

1 cup: 98 calories, 7g fat (1g saturated fat), 0 cholesterol, 589mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 8 small tomatoes (2 pounds), sliced
  • 1/2 cup chopped ripe olives
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Leaf lettuce, optional
  • 1/4 cup minced fresh parsley
  • 1/4 cup chopped green onions
  1. Arrange tomatoes in a 13-in. x 9-in. dish; sprinkle with olives. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar, garlic, salt and pepper; shake well. Pour over tomatoes.
  2. Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions. Yield: 6 servings.
Originally published as End-Of-Summer Tomato Salad in Light & Tasty August/September 2001, p10

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