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Marinated Herbed Tomato Salad Recipe

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I make this pretty summer salad whenever I want to share two of my garden favorites—tomatoes and peppers—with family and friends! Try using all kinds of peppers from your garden to come up with a variety of color combinations and flavors.
TOTAL TIME: Prep: 15 min. + marinating
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating
MAKES: 6 servings

Ingredients

  • 6 medium tomatoes, cut into wedges
  • 3 sweet peppers (combination green, red and yellow), sliced or chunked
  • 1 sweet Spanish onion (white or red), sliced
  • 1 cup pitted ripe olives
  • DRESSING:
  • 2/3 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/4 cup minced fresh parsley
  • 1/4 cup green onions with tops, snipped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil (use fresh if available)
  • 1/2 teaspoon dried marjoram (use fresh if available)

Nutritional Facts

1 serving (3/4 cup) equals 298 calories, 27 g fat (3 g saturated fat), 0 cholesterol, 576 mg sodium, 16 g carbohydrate, 4 g fiber, 2 g protein.

Directions

  1. Slice vegetables into glass serving bowl; add olives. Set aside. Combine dressing ingredients in screw-top jar; shake well. Pour over vegetables. Cover and refrigerate for 3-4 hours. Yield: 6 servings.
Originally published as Marinated Herbed Tomato Salad in Country Woman July/August 1988, p29

Nutritional Facts

1 serving (3/4 cup) equals 298 calories, 27 g fat (3 g saturated fat), 0 cholesterol, 576 mg sodium, 16 g carbohydrate, 4 g fiber, 2 g protein.

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