Marinated Herbed Tomato Salad Recipe

5 1 1
Publisher Photo

Marinated Herbed Tomato Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating

Ingredients

  • 6 ripe tomatoes, cut in wedges
  • 3 sweet peppers (combination green, red and yellow), sliced or chunked
  • 1 sweet Spanish onion (white or red), sliced
  • 1 cup pitted black olives
  • DRESSING:
  • 2/3 cup vegetable oil
  • 1/4 cup vinegar
  • 1/4 cup fresh parsley, snipped
  • 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)

Directions

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

3/4 cup: 298 calories, 27g fat (3g saturated fat), 0 cholesterol, 576mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 2g protein.

  • 6 ripe tomatoes, cut in wedges
  • 3 sweet peppers (combination green, red and yellow), sliced or chunked
  • 1 sweet Spanish onion (white or red), sliced
  • 1 cup pitted black olives
  • DRESSING:
  • 2/3 cup vegetable oil
  • 1/4 cup vinegar
  • 1/4 cup fresh parsley, snipped
  • 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)
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarinated Herbed Tomato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MelanieMF User ID: 6195720 230848
Reviewed Aug. 7, 2015

"I grew up with my mom making this tomato salad. It's one of those recipes that is so much more than the sum of its ingredients. We look forward to making it every summer!"

Loading Image