Print Options

Back to End-Of-Summer Tomato Salad >

Include these items:

Taste of Home Logo

End-Of-Summer Tomato Salad

 End-Of-Summer Tomato Salad
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
6 ServingsPrep: 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.
Nutritional Facts: One serving (1 cup) equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 589 mg sodium, 10 g carbohydrate, 2 g fiber,

2 of 2

End-Of-Summer Tomato Salad (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.