Tangy Tomato Slices Recipe
Tangy Tomato Slices Recipe photo by Taste of Home

Tangy Tomato Slices Recipe

Publisher Photo
Fresh garden tomatoes are a treat at a picnic or family gathering. The zesty flavor of this dish is a crowd-pleaser, and it's a colorful addition to the buffet. I'm grateful to the friend who gave me the recipe. -Lois Fetting, Nelson, Wisconsin
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 cup canola oil
  • 1/3 cup white vinegar
  • 1/4 cup minced fresh parsley
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 medium sweet onion, thinly sliced
  • 6 large tomatoes, thinly sliced

Nutritional Facts

1 serving (1 each) equals 190 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 206 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours. Yield: 12 servings.
Originally published as Tangy Tomato Slices in Taste of Home August/September 1994, p39

Nutritional Facts

1 serving (1 each) equals 190 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 206 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Tangy Tomato Slices

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 23, 2013

I took this to a club picnic and everyone loved it.

MY REVIEW
Reviewed Oct. 5, 2009

You can't beat the combination of fresh garden tomatoes and fresh basil, and this recipe is a good use of them. That it's simple and you can do it ahead are added pluses.

MY REVIEW
Reviewed Jul. 31, 2009

I get rave reviews everytime I take this to a potluck. I've given out the recipe many times.

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