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Marinated Tomato Salad

 Marinated Tomato Salad
I purchased this recipe at our church auction from the minister's wife. It was worth the price, since it's the talk of the meal, no matter what I serve with it!
8 ServingsPrep: 15 min. + marinating


  • 5 to 6 medium fresh tomatoes, sliced
  • 1/4 pound fresh mushrooms, sliced
  • 3/4 cup canola oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt


  • In a large shallow dish, layer the tomatoes and mushrooms. In a bowl,
  • whisk the oil, vinegar, garlic, parsley and salt. Pour over
  • vegetables. Cover and refrigerate for at least 4 hours, turning
  • occasionally. Serve with a slotted spoon. Yield: 8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 207 calories, 21 g fat (3 g saturated fat), 0 cholesterol, 157 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.