TOTAL TIME: Prep: 15 min. + standing
MAKES: 18 servings


  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 3 medium red tomatoes, diced
  • 3 medium green tomatoes, diced
  • 1 medium red onion, thinly sliced into rings
  • 3 tablespoons minced fresh basil

Nutritional Facts

1/2 cup: 63 calories, 6g fat (0g saturated fat), 0mg cholesterol, 4mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges: 1 vegetable, 1 fat.


  1. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, garlic, cumin and pepper; shake well. Refrigerate.
  2. In a large salad bowl, combine the tomatoes, onion and basil. About 30 minutes before serving, drizzle with dressing and toss to coat. Yield: 18 servings.
Originally published as Green and Red Tomato Salad in Country Woman July/August 1996, p36

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